Crispy Sesame Falafel with Lemon Tahini Tips, FAQ & printable recipe

Tips for success

For the fluffiest falafel, ensure the chickpeas are thoroughly drained and dry before blending. Excess moisture makes the mixture sticky and dense.

If the mixture feels too wet, pulse in a tablespoon of chickpea flour or breadcrumbs. Also, do not skip the sesame coating—it adds a crucial textural contrast and nutty flavor that complements the herbs.

To keep falafel crispy, serve immediately after frying. If making ahead, keep them warm in a low oven (200°F) on a baking sheet, but they are best within 30 minutes.

For a gluten-free option, use gluten-free flour if needed, but the recipe is naturally gluten-free. The tahini sauce can be thinned with more water or lemon juice to your preferred consistency.

Variations

• Spicy Harissa Falafel: Add 1-2 tablespoons of harissa paste to the falafel mixture for a fiery kick. Reduce the lemon juice in the tahini sauce and add a pinch of smoked paprika for a smoky depth.
• Baked Falafel: Instead of frying, brush the falafel balls with olive oil and bake at 400°F for 20-25 minutes, flipping halfway, until golden and crisp. This reduces fat and is easier for large batches.
• Herb-Forward Green Falafel: Increase the parsley and cilantro to 1 1/2 cups each, and add a handful of fresh mint or dill. This makes the falafel even greener and more aromatic.
• Gluten-Free Falafel: Ensure the spices are certified gluten-free, and use chickpea flour to adjust consistency if needed. Serve with gluten-free pita or lettuce wraps.

Storage and make-ahead

Fridge

Store cooked falafel in an airtight container in the refrigerator for up to 3 days. Keep tahini sauce in a separate jar for up to 5 days.

Freezer

Freeze uncooked falafel balls on a baking sheet until firm, then transfer to a freezer bag for up to 3 months.

Reheat

Reheat cooked falafel in a 350°F oven or air fryer for 5-7 minutes until hot and crispy. Avoid microwaving, which makes them soggy.

Store leftover falafel in an airtight container in the refrigerator for up to 3 days. The tahini sauce can be stored separately for up to 5 days. Reheat falafel in a toaster oven or air fryer at 350°F for 5-7 minutes to restore crispness. They can also be enjoyed cold in salads or sandwiches.

The chickpeas must be soaked for 24 hours, so plan ahead. The falafel mixture can be prepared and shaped up to 24 hours in advance, stored covered in the refrigerator.

The tahini sauce can be made 2 days ahead. Fry the falafel just before serving for the best texture, or fry and reheat in the oven.

Serving ideas

Serve the falafel as a main dish with a side of pickled turnips and a fresh salad. For a mezze spread, pair with hummus, baba ganoush, and warm pita bread. The lemon-garlic tahini is also wonderful drizzled over roasted vegetables or grilled meats.

For a sandwich, stuff falafel into warm pita with shredded lettuce, tomato, cucumber, and a generous spoonful of tahini sauce.

Add pickled turnips for extra crunch and tang. The falafel can also be served over a grain bowl with rice, quinoa, or couscous, topped with herbs and a squeeze of lemon.

Frequently asked questions

Recipe card

Crispy Sesame Falafel with Lemon Tahini

Prep 20 minCook 5 minTotal 25 minServes 4

Ingredients

• 300 g dried chickpeas, soaked 24 hours
• 1 cup fresh parsley leaves
• 1 cup fresh cilantro leaves
• 3 cloves garlic, roughly chopped
• 1 small onion, roughly chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 cup sesame seeds
• 4 cups vegetable oil, for frying
• 1/2 cup tahini
• 3 tbsp fresh lemon juice
• 1 clove garlic, minced
• 1/4 cup water, as needed
• Pickled turnips, for serving

Instructions

1. Place the dried chickpeas in a large bowl and cover with cold water by at least 2 inches. Soak for 24 hours in the refrigerator. Drain and rinse well before using.
2. In a food processor, combine the soaked chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, and salt. Pulse until the mixture is finely ground but not pasty. It should hold together when pressed.
3. Using wet hands, scoop about 2 tablespoons of the mixture and roll into balls. Roll each ball in sesame seeds to coat evenly. Place on a baking sheet.
4. Pour the vegetable oil into a deep skillet or pot, leaving at least 2 inches of space. Heat over medium-high heat until a deep-fry thermometer reads 360°F (182°C).
5. Carefully lower the falafel into the hot oil in batches, without crowding. Fry for 3.5 minutes, turning occasionally, until the crust is deep mahogany-gold and the center is fluffy and moist.
6. Using a slotted spoon, transfer the fried falafel to a paper towel-lined plate. Let them rest for 2 minutes before serving.
7. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and water. Add more water, 1 tablespoon at a time, until the sauce is pourable but still thick.
8. Drizzle the falafel generously with the lemon-garlic tahini. Serve alongside neon-pink pickled turnips for an aromatic crunch.

Contains: sesame

Estimated nutrition per serving

Calories

420

Protein

15 g

Carbohydrates

35 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.