Falafel with Tahini Dip (Tartoor Sauce)

Crispy falafel made from soaked chickpeas, fresh herbs, and Middle Eastern spices, served with creamy tahini dip. Perfect as an appetizer, snack, or protein-rich vegetarian meal. Ideal for wraps, salads, or Mediterranean-inspired platters.

Ingredients

For the Falafel:

• 1 pound (450 g) dried chickpeas, soaked overnight (do not cook)
• 1 onion
• 2 cloves garlic
• ½ green chili
• ½ cup fresh parsley
• 1 tbsp ground cumin
• 1 tsp baharat spice mix
• 2 tsp ground coriander
• 1 tsp salt
• ½ tsp baking soda or baking powder
• Sunflower or corn oil, for frying

For the Tahini Dip (Tartoor Sauce):

• ½ cup tahini
• ½ cup cold water (add more if needed)
• 3 tbsp lemon juice
• 1 clove garlic, crushed
• ½ tsp salt

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Instructions

To Make the Falafel:

1. In a food processor, combine all falafel ingredients except the baking soda. Blend until you get a smooth, uniform mixture.
2. Chill the mixture in the refrigerator for 15 minutes. Then mix in the baking soda.
3. Heat oil in a wok or Dutch oven to 170–180°C (340–350°F). Shape the falafel mixture into small balls. Fry 4–6 falafels at a time for about 4 minutes, or until golden brown.
4. Maintain consistent oil temperature to prevent burning. Remove cooked falafel and drain on paper towels to absorb excess oil. Serve warm.

To Make the Tahini Dip (Tartoor Sauce):

1. In a small bowl, combine tahini and water, stirring until smooth.
2. Add lemon juice and whisk to brighten the sauce.
3. Mix in crushed garlic and salt. Adjust consistency with more water if needed.

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Why You’ll Love This Recipe

This falafel recipe is crispy on the outside, tender on the inside, and bursting with Middle Eastern flavors. Paired with creamy tahini dip, it’s perfect for snacks, meals, or appetizers.

Tips

• Soak chickpeas overnight for the best texture.
• Keep oil temperature steady to achieve crispy, evenly fried falafel.
• Chill falafel mixture before frying to help maintain shape.
• Use a slotted spoon to remove falafel and drain excess oil.

Variations and Substitutions

• Herbs: Add cilantro or mint for extra freshness.
• Spices: Substitute baharat with smoked paprika or allspice.
• Cooking method: Bake or air fry for a lighter version.
• Dip: Substitute tahini with yogurt-garlic sauce for a different flavor profile.

FAQs

Can I make falafel ahead of time?
Yes, prepare the mixture and refrigerate for up to 24 hours before frying.

Can falafel be frozen?
Yes, freeze uncooked falafel balls in a single layer. Fry or bake directly from frozen.

How do I prevent falafel from falling apart?
Ensure chickpeas are soaked properly, mixture is well-blended, and baking soda is added before frying.

Serving

Serve falafel warm with pita bread, fresh vegetables, pickles, or over a salad. Pair with tahini dip for authentic flavor.

Suggestions

• Top with fresh parsley, diced tomatoes, and cucumbers.
• Drizzle extra tahini or lemon juice for brightness.
• Use in wraps or bowls for a satisfying meal.
• Pair with hummus or baba ganoush for a full Middle Eastern platter.