Falafel is the croquette of the Eastern Mediterranean: crispy on the outside, tender and aromatic on the inside. Originally from Lebanon and Egypt, today it is one of the most popular vegetarian dishes in the world. The key is to use soaked (not cooked) raw chickpeas to achieve the perfect texture.
Mediterranean
Chickpea falafel with tahini sauce
Crispy chickpea falafel with fresh herbs and creamy tahini sauce. Vegan Lebanese recipe, high in vegetable protein and fiber.
- Lebanon
- MAIN COURSES
- Light
- High fiber
- Low sugar
- medium
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 16 g
- Fiber 9 g
- Carbohydrates 38 g
- Fat 14 g
- Sodium 380 mg
Story behind the dish
Preparation
Chickpea falafel with tahini sauce is a preparation from Lebanon with medium difficulty. Reserve about 50 minutes in total (30 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of dried chickpeas soaked for 12 hours (uncooked).
- Have ready: 1 medium onion.
- Have ready: 4 cloves of garlic.
- Have ready: 1 bunch of fresh cilantro.
- Have ready: 1 bunch of fresh parsley.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Drain the soaked (not cooked) chickpeas; shred with onion
Drain the soaked (not cooked) chickpeas; Blend with onion, garlic and herbs until grainy. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add spices
Add spices, yeast, salt and pepper; Integrate well without crushing excessively. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Refrigerate the dough for 30 minutes so that it becomes consistent.
Refrigerate the dough for 30 minutes so that it becomes consistent. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Form 3 cm balls or discs; deep fry at 175°C 3 min
Form 3 cm balls or discs; deep fry at 175 °C 3 min, or oven 200 °C 20 min brushed with oil. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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For the tahini: whisk tahini
For the tahini: beat tahini, lemon, garlic and cold water until creamy; adjust salt. Taste before serving: the balance between salt, acidity and fat defines the final result. Watch the exact point indicated; An extra minute can alter the result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Serve the falafel in pita bread with lettuce
Serve the falafel in pita bread with lettuce, tomato, cucumber and tahini sauce. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Draining the ingredients well prevents the dish from becoming watery or greasy.
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