Creamy Falafel Delight

Sitting in my cozy kitchen with fresh herbs all around me and my food processor humming away, I drift back to my younger days. My mom, who loved cooking Middle Eastern food, would spend so much time making delicious meals. One dish we all looked forward to was her homemade falafel. I can't forget those crunchy, tasty chickpea balls tucked into warm pita bread with smooth tahini sauce drizzled on top – that memory has stuck with me forever. You just can't beat homemade falafel and tahini sauce. In these days when fast food often wins over good food, taking time to make these treats from scratch shows real love and makes sure every bite packs true flavor and good nutrients. I'll walk you through an easy way to make both falafel and a basic tahini sauce, sharing all the tricks, steps and twists that make this combo so popular worldwide.

Falafel Ingredients

• Dried chickpeas, 2 cups: Let them soak overnight. Skip canned or already cooked ones - they'll make your falafel mushy.
• White onion roughly chopped, 1 cup: Try red onions or shallots if you want something different.
• Garlic cloves, 6: Chop them tiny so the flavor spreads out nicely.
• Parsley leaves lightly packed, 1 cup: Fresh herbs really make falafel taste authentic.
• Cilantro leaves lightly packed, 1 cup: This adds a bright, slightly sharp taste that works great with chickpeas.
• Salt, 1 teaspoon: Kosher or sea salt tastes better than regular table salt.
• Chili powder, 1/4 teaspoon: Adds a bit of heat - add more or leave it out if you want.
• Cumin, 2 teaspoons: This spice is really important in Middle Eastern cooking.
• Baking powder, 2 teaspoons: Makes your falafel light and crispy.
• All-purpose flour, 1/2 cup: For gluten-free options, try chickpea flour instead or skip it completely.
• Canola oil or olive oil: For cooking on the stove or in the oven.

Tahini Sauce Ingredients

• Plain yogurt (any fat level), 1 1/4 cups: Greek yogurt works really well too.
• Tahini (sesame paste), 1/4 cup: This gives your sauce that rich, smooth texture.
• Fresh lemon juice, 2 Tablespoons: Try it with lime juice for a twist.
• Salt and pepper: Just enough to make the flavors pop.

First Step With Onions And Garlic

• Throw your cut onion and garlic into the food processor.
• Give it a few quick pulses until everything's finely chopped.
• Push this mix through a strainer to get rid of extra liquid. Don't skip this or your falafel will be too wet.
• Put it aside for now.

Mix Your Falafel Stuff Together

• Put your soaked chickpeas, parsley, cilantro, salt, chili powder, cumin, baking powder, and flour in the food processor.
• Pulse just until it looks like rough sand. Don't turn it into a paste.
• Add your onion mix back into the processor.
• Pulse again until everything's mixed well. If it seems too wet, add more flour. Too dry? Splash in some water.

Cool It Down

• Dump the falafel mix into a bowl.
• Cover it with plastic wrap.
• Stick it in the fridge for at least an hour or leave it overnight. This makes everything taste better together and firms up the mix so it's easier to shape later.

Whip Up The Tahini Sauce

• Mix yogurt, tahini, and lemon juice in a bowl until it's smooth.
• Add salt and pepper until it tastes right to you.
• Cover it and keep it cold until you're ready to eat.

Shape Your Falafel

• Grab a small ice cream scoop or some spoons to make balls from your mix (about 3 tablespoons for each).
• You can squish them a bit if you want flat patties instead. If they feel too wet, just mix in more flour.

Time To Cook

You've got several ways to cook your falafel, and each one gives you different results.

Stovetop Method

• Warm up a big pan over medium heat with plenty of canola or olive oil.
• Cook the falafel on one side for 3 minutes until brown.
• Flip them over and cook the other side until they're done all the way through.
• Put them on paper towels on a cooling rack to get rid of extra oil.
• Sprinkle with salt while they're hot.

Oven Option

• Get your oven hot at 400°F (200°C).
• Roll your mix into balls or press into patties.
• Put them on a baking sheet with parchment paper underneath.
• Pour plenty of olive oil over them so they'll get crispy.
• Bake for 14 minutes, then turn them over and bake another 10-12 minutes until they look golden and crisp.

Air Fryer Technique

• Heat up your air fryer to 375°F (190°C).
• Arrange the falafel in one layer in the basket.
• Let them cook about 10-12 minutes, giving the basket a shake halfway, until they turn golden and crunchy.

Time To Eat

• Put three or four falafel in a warm pita that's been cut in half. Making your own pita bread makes it even better.
• Pour some of your tahini sauce over everything.
• Try adding tomatoes, cucumbers, onions, pickled veggies, or hot sauce if you want.