Lebanese falafel with tahini sauce
Crisp, green inside and full of fresh herbs. Made from dried chickpeas for the proper light crumb.
- Time40 min, plus overnight soaking
- LevelMedium
- Costabout £1.11 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the soaked chickpeas, onion, garlic, herbs, spices and salt in a food processor. Pulse until like coarse sand, not a paste. Stir in the bicarbonate of soda.
- 2
Chill the mixture for 20 minutes so it holds together.
20 min - 3
Meanwhile whisk the tahini, lemon juice and cold water for the sauce until smooth and pourable. Add a pinch of salt.
- 4
Heat the oil in a deep pan to 180C. A pinch of mixture should sizzle at once.
- 5
Shape the mixture into 16 small patties or balls. Fry 5 or 6 at a time for 3 to 4 minutes, turning once, until deep golden.
4 min - 6
Drain on kitchen paper. Serve hot with the tahini sauce, tomatoes and pickles.
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.