Falafel with Tahini Sauce

Using dried, soaked chickpeas rather than canned is non-negotiable — canned chickpeas hold too much moisture and will fall apart in the fryer no matter how you bind them.

Instructions

1. 1

   Drain the soaked chickpeas thoroughly and pat dry. They should be softened but still raw and firm to the bite — this is correct, since falafel is made from raw, soaked chickpeas, never cooked ones.

2. 2

   In a food processor, combine the soaked chickpeas, onion, garlic, parsley, and cilantro. Pulse until finely chopped and the mixture just starts to hold together when pressed — avoid over-processing into a smooth paste, which makes for dense, gummy falafel instead of light, textured ones.

3. 3

   Transfer to a bowl and stir in the cumin, coriander, baking powder, salt, pepper, and flour until combined.

4. 4

   Cover and refrigerate the mixture for at least 30 minutes (or up to overnight) to firm up and let the flavors meld.

5. 5

   While the mixture chills, make the tahini sauce: whisk the tahini, lemon juice, and minced garlic together in a bowl (it will look thick and seize up at first). Gradually whisk in the cold water, a tablespoon at a time, until it loosens into a smooth, pourable sauce. Season with salt.

6. 6

   Using wet hands, form the chilled falafel mixture into 1.5-inch balls or patties, about 20 total.

7. 7

   Heat 2–3 inches of vegetable oil in a deep pot to 350°F (175°C).

8. 8

   Fry the falafel in batches (don't crowd the pot) for 3–4 minutes, until deeply golden brown and crisp on the outside. Use a slotted spoon to remove and drain on a wire rack or paper towels.

9. 9

   Serve hot, stuffed into pita bread with tomatoes, cucumbers, and a generous drizzle of tahini sauce.