Crispy Falafel Plate with Tahini Sauce and Chopped Salad
Green, crunchy falafel made from soaked dried chickpeas and fresh herbs, served with a cool chopped salad and a generous spoon of tahini sauce.
Made with Tahini sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min + soaking
- LevelMedium
- Costabout £2.09 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the dried chickpeas in plenty of cold water for 12 to 24 hours, then drain well. Do not use tinned chickpeas, as the mixture will be too wet and fall apart.
- 2
Put the chickpeas, onion, garlic, parsley, fresh coriander, cumin, ground coriander and salt in a food processor. Pulse for 30 to 40 seconds until the mixture looks like coarse, damp breadcrumbs and holds together when squeezed. Do not blend to a paste.
- 3
Tip into a bowl, stir in the bicarbonate of soda and chickpea flour, and chill for 30 minutes.
30 min - 4
Make the salad. Mix the tomatoes, cucumber, lemon juice, olive oil and a pinch of salt. Have your ready made tahini sauce (see the base recipe) ready and loosen it with cold water if it has thickened.
- 5
Heat the rapeseed oil in a deep, heavy pan to 180 C. Test with a small piece of the mixture, which should sizzle and turn golden in about 1 minute. Shape the mixture into 16 small balls or patties.
- 6
Fry in batches of 5 or 6 for 3 to 4 minutes, turning once, until deep golden brown and crisp. Drain on kitchen paper.
4 min - 7
Serve the hot falafel with the salad and plenty of tahini sauce.
Tips
- Always start from dried, soaked chickpeas. Tinned ones are cooked and soft, so the falafel turn pasty and break up in the oil.
- Keep the mixture coarse. If it is smooth, the falafel come out heavy rather than light and crisp inside.
- Never leave hot oil unattended and use a deep, heavy pan filled no more than one third full. A thermometer makes this much safer.
Storing and freezing
Cooked falafel keep in the fridge for up to 3 days. Reheat on a baking tray at 200 C for 10 minutes until hot and crisp. The raw mixture keeps 24 hours covered in the fridge.
Questions
Why are my falafel falling apart in the oil?
Usually the mixture is too wet or too fine, or tinned chickpeas were used. Use soaked dried chickpeas, pulse to a coarse crumb, chill for 30 minutes and make sure the oil is at 180 C.
Can I bake falafel instead of frying?
Yes. Brush with olive oil and bake at 200 C for 25 to 30 minutes, turning halfway. They are less crisp but still good with tahini sauce.
Is this falafel plate gluten free?
Yes. It uses chickpea flour and no bread, so it is gluten free, vegan, dairy free, egg free and nut free. It contains sesame from the tahini sauce.
More made with tahini sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.