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Herb Falafel with Lemon Tahini is a fresh, flavourful recipe made with soaked chickpeas, herbs, and warm spices. Perfect for wraps, bowls, or sharing with a creamy homemade tahini sauce.
These Herb Falafel with Lemon Tahini bring that perfect crunch with a soft, herby centre. The lemon tahini adds just enough tang to balance every bite.
Why You Will Love and Enjoy Herb Falafel with Lemon Tahini
- Crisp outside with a soft, herby centre that doesn’t fall apart
- Baked option keeps things lighter but still satisfying
- That lemon tahini adds just the right bright finish
Fresh parsley and cilantro falafel with creamy tahini.
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Herb Falafel with Lemon Tahini
- Prep Time: 20 minutes
- Soaking Time: 12 hours
- Cook Time: 25 minutes
- Total Time: 12 hours 45 minutes
- Yield: 10–12 depending on size 1x
- Category: Vegan Recipes
- Method: Easy baking
- Diet: VeganDiet
Description
These falafel come out crisp on the outside and soft and herby inside. The lemon tahini is bright and a little punchy; you’ll want to dip those little balls non-stop.
Ingredients
Falafel
- 1½ cups dried chickpeas, soaked overnight
- 1 small red onion, roughly chopped
- 4 garlic cloves
- ½ packed cup of fresh cilantro
- 1½ packed cups of fresh parsley
- 1½ tsp ground cumin
- 1 tsp Fresh ground coriander
- ¼ – ½ tsp cayenne pepper (optional, depending on taste)
- 1 tsp baking powder
- 3 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp Fresh ground black pepper
- 2 to 3 tbsp water (if needed)
- Oil for brushing
Lemon Tahini Sauce
- 1/3 cup tahini
- Juice of 1 lemon
- 1 garlic clove, grated
- 2 to 3 tbsp water
- Salt to taste
Instructions
Falafel
- Start with 1½ cups dried chickpeas. Cover them with plenty of water and soak for at least 12 hours, as they should triple in size.
- Drain really well, and pat dry lightly; excess water can make the mixture too wet.
- Add the soaked chickpeas, 1 small red onion, 4 garlic cloves, ½ cup fresh cilantro (more if you prefer), and 1½ cups fresh parsley (if you add more cilantro, do less parsley) to a food processor.
- Pulse until it looks like coarse sand. Scrape down the sides a couple of times so everything gets evenly chopped.
- Add 1½ tsp cumin, 1 tsp freshly ground coriander, ¼ – ½ tsp cayenne pepper (optional and to taste), 1 tsp salt, and ½ tsp freshly ground black pepper. Pulse again briefly to combine.
- Sprinkle in 1 tsp baking powder and 3 tbsp all-purpose flour (more if it’s too wet). Pulse a few more times.
- Pinch a bit of the mixture. If it holds together, you’re good. If it’s crumbly, add 1 tbsp water at a time until it just comes together. Don’t overdo it or they’ll get dense.
- Cover and refrigerate for 30 to 60 minutes, as it helps with shaping and keeps them from falling apart.
- Preheat your oven to 400⁰F (200⁰C) and line a baking sheet with parchment paper.
- Scoop about 1½ tbsp of mixture and form into small balls (depending on the size of balls required) or slightly flattened discs.
- Place them on the tray and lightly brush each one with oil.
- Bake for 20 to 25 minutes, flipping halfway through. They should be nicely browned and crisp on the outside.
- If you want extra crisp edges, leave them in for a couple more minutes, just keep an eye on them.
Make the lemon tahini
- In a bowl, mix 1/3 cup tahini, juice of 1 lemon, and 1 grated garlic clove.
- Add 2 to 3 tbsp water slowly, whisking until smooth and pourable.
- Add salt to taste.
- If it thickens too much, just loosen it with a splash more water.
Serve
- Serve the falafel with the lemon tahini sauce over or on the side.
- They’re great in wraps, bowls, or honestly just eaten straight off the tray.
Equipment
Buy Now → Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 4 Falafel Balls
- Calories: 139
- Sugar: 1 g
- Sodium: 574.7 mg
- Fat: 9.4 g
- Saturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 12.4 g
- Fiber: 2.6 g
- Protein: 4 g
- Cholesterol: 0 mg
Falafel with Tahini is a fresh take on a classic, made with soaked chickpeas and loads of herbs. The texture holds beautifully and the flavour is bold without being heavy
Herb Falafel with Lemon Tahini stands out for its balanced texture and fresh flavour. The crisp exterior and soft, herby centre paired with the bright tahini sauce make it satisfying without feeling heavy, making it an easy choice for a homemade vegan meal.
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