Crispy Chickpea Falafel Patties Recipe With Fresh Creamy Tahini Sauce by Chef Gigi

Crispy Chickpea Falafel Patties Recipe With Fresh Creamy Tahini Sauce

Falafel is a famous Middle Eastern "fast food" made of chickpeas or, my favorite, fava beans, fresh herbs and spices that form into small patties. It is a popular vegetarian and vegan food worldwide.

This is my quick and easy low-sodium chickpea falafel recipe with a fresh tahini sauce. It's quick and easy because it uses canned chickpeas, which is convenient and readily available.


To make this vegetarian and vegan dinner you will need the following ingredients for the tahini sauce: tahini, garlic, lemons for juicing, sea salt and fresh parsley. For the falafel you will need to also gather these wholesome ingredients: canned chickpeas, onion, garlic, sea salt, crushed red pepper flakes, ground cumin, baking powder, flour, fresh parsley, fresh cilantro and cooking oil for frying.

Serve the flavorful falafel patties with the tahini sauce as an appetizer or in pita bread drizzled with the sauce with toppings for lunch or dinner. Delish!

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Cuisine: Middle Eastern
Prep Time: 1 hour and 15 minutes (includes chilling time)
Cook Time: 10 minutes (2 to 3 minutes per batch)
Total Time: 1 hour and 25 minutes
Servings: 20


Tahini Sauce

  • 1/2 cup tahini
  • 1 clove garlic, minced
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon sea salt (or to taste)
  • 1 tablespoon fresh minced parsley
  • warm water


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Recipe Notes

  • This recipe can be prepped ahead of time so it's ready to go at dinnertime.
  • Freeze uncooked falafel patties for a quick lunch or dinner later.
  • Store any leftovers in an airtight container in the fridge for up to five days.

Here's how to make it: 

  1. To make the tahini sauce, combine tahini, garlic, lemon juice, salt and parsley in a medium bowl. Add just enough warm water to make the sauce a smooth consistency. Set aside until ready to use. The sauce can be made one day ahead and stored in the refrigerator.
  2. In the bowl of your food processor, grind parsley, cilantro, onion, garlic and crushed red pepper flakes to a fine chop. Remove to a medium-sized mixing bowl. Add chickpeas to the food processor and blitz until a course meal is formed. Add to the bowl with the parsley and onion mixture. Add salt, to taste, cumin, baking powder and flour. Combine well. Cover and chill for 1 hour.
  3. Form the falafel mixture into 20 disks about 2 inches in diameter. Use a small portion scoop and place it in the palm of your hand. Gently roll and ball and flat it between your palms.
  4. Heat a thin layer of oil in a large cast iron skillet over medium-high heat. In batches, cook falafel for 2 to 3 minutes per side until browned and crisp. Remove to a paper towel-lined sheet pan to drain. Serve immediately with tzatziki, tahini sauce, onions, tomatoes, cucumber and fresh pita.

Nutrition Facts Per Serving

Calories: 89

Total Fat: 4g

Saturated Fat: 0.4g

Cholesterol: 0mg

Sodium: 93mg

Total Carbohydrate: 11.7g

Dietary Fiber: 2.5g

Total Sugars: 1.1g

Protein: 3.8g

Vitamin D: 0mcg

Calcium: 138mg

Iron: 7mg

Potassium: 293mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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