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If you’re craving something vibrant, wholesome, and bursting with flavor, this Creamy Lemon Tahini Falafel with Pita, Tabbouleh, and Hummus Recipe is absolutely the way to go. Imagine golden, crisp falafel bites accented with fresh herbs, paired perfectly with a tangy lemon tahini sauce, wrapped in warm pita bread, and accompanied by refreshing tabbouleh and creamy hummus. It’s a celebration of textures and tastes that will make every meal feel like a special occasion. Once you try this recipe, it’ll quickly become one of your go-to favorites for both family dinners and friendly gatherings.
Ingredients You’ll Need
The magic of this recipe lies in its wonderfully simple yet thoughtfully selected ingredients. Each one brings something unique to the table—from the aromatic herbs that give the falafel a fresh zing, to the creamy tahini and lemon that brighten every bite. These ingredients work together to create a dish that’s colorful, nutritious, and incredibly satisfying.
- Dried chickpeas (225 g / 8 oz): Soaked overnight, these are the base for perfectly textured falafel that’s crisp outside and tender inside.
- Parsley leaves (1 cup, roughly chopped): Adds a bright, herbaceous note essential for authentic flavor.
- Coriander/cilantro leaves (1 cup, roughly chopped): Lends a fresh, citrusy element that complements the lemon tahini beautifully.
- Scallions/shallots (6 white and light green parts, finely chopped): Provides mild oniony sweetness to balance the herbs.
- Garlic cloves (2, minced): Infuses the falafel with that crave-worthy savory punch.
- Cumin (1 tsp): A warm spice that deepens the flavor profile.
- Coriander powder (½ tsp): Adds a gentle earthiness supporting the falafel’s spices.
- Salt (1½ tsp): Brings all the flavors together and enhances the overall taste.
- Baking powder (½ tsp): Lightens the falafel, ensuring they’re fluffy inside.
- Flour (4 tsp, plain or chickpea): Helps bind the mixture and maintain structure.
- Water (5 tbsp): Adjusts the mixture’s consistency perfectly.
- Vegetable oil (500 ml / 2 cups plus): Needed for deep-frying to achieve that irresistible golden crust.
- Tahini (4 tbsp): The rich sesame paste that’s the heart of the creamy lemon tahini sauce.
- Lemon juice (2 tbsp): Adds a bright, tangy kick balancing the richness of tahini.
- Water (4 tbsp): Used to thin the tahini sauce to a silky consistency.
- Salt (¼ tsp, adjust to taste): Perfectly seasons the sauce.
- Pita bread or flatbreads: For wrapping those delicious falafel and accompaniments.
- Tabbouleh: A refreshing bulgur and herb salad to brighten the plate.
- Hummus (optional extra): For lovers of creamy dips, it’s an ideal companion.
- Shredded lettuce, tomato slices, sliced red or white onion: Fresh toppings that add crunch and color.
How to Make Creamy Lemon Tahini Falafel with Pita, Tabbouleh, and Hummus Recipe
Step 1: Prepare the Chickpeas and Herbs
The very first step is soaking your dried chickpeas overnight in plenty of water. This rehydrates them perfectly so that when you blend them with the fresh parsley, cilantro, scallions, and garlic, you get a fragrant, textured mix that’s the soul of your falafel. Remember, never use canned chickpeas here, as the moisture content won’t let the falafel hold together properly.
Step 2: Blend the Falafel Mixture
Drain the soaked chickpeas and add them to a food processor along with the herbs, scallions, garlic, cumin, coriander, salt, and baking powder. Pulse until the mixture is coarse yet holds together when pressed—kind of like the perfect crumbly dough. Stir in the flour and water to bind it all. Your mixture should be moist but not wet, so it forms into balls without falling apart.
Step 3: Form and Fry the Falafel
Shape the falafel mixture into small balls or patties, about the size of a walnut. Heat vegetable oil in a deep pan to medium-high heat—hot enough that a falafel sizzles immediately on contact but not so hot it burns quickly. Fry the falafel in batches until golden brown on all sides, about 3-4 minutes per batch. Drain on paper towels to keep them crisp and oil-free.
Step 4: Whip Up the Creamy Lemon Tahini Sauce
While the falafels are frying, prepare the star sauce by combining tahini, lemon juice, water, and salt in a bowl. Whisk until smooth and creamy—if it’s too thick, add a touch more water, a little at a time. This sauce boasts a perfect balance of nutty richness and zesty brightness, ready to drench your falafel with every bite.
How to Serve Creamy Lemon Tahini Falafel with Pita, Tabbouleh, and Hummus Recipe
Garnishes
The garnishes are what elevate this dish from great to unforgettable. Fresh shredded lettuce adds crunch and a cool contrast, while tomato slices bring juicy sweetness. Don’t forget thinly sliced red or white onion for a gentle bite of sharpness. These simple touches add layers of texture and freshness that complement the rich falafel.
Side Dishes
Tabbouleh is the perfect partner here—a salad made with parsley, mint, bulgur, tomatoes, and lemon juice. It refreshes your palate and adds a zesty punch. If you want to go all out, serve alongside creamy hummus that guests can smear on their pita with falafel for extra decadence.
Creative Ways to Present
For an inviting presentation, pile your warm pita breads or flatbreads on a large platter and arrange falafel, tabbouleh, and hummus around them in pretty bowls. Drizzle the creamy lemon tahini sauce generously on the falafel or serve it on the side for dipping. You can even make colorful falafel bowls with lettuce, tomatoes, and onions nestled inside pita halves—this recipe is as flexible as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftover falafel, store them in an airtight container in the refrigerator for up to 3 days. To preserve their texture, keep the creamy lemon tahini sauce separate until reheating.
Freezing
Falafel freezes beautifully. Arrange the un-fried shaped falafel balls on a tray lined with parchment paper and freeze until solid. Transfer to a freezer bag and store up to 3 months. When ready to eat, fry or bake directly from frozen—no need to thaw.
Reheating
For the best results, reheat falafel in a hot oven or air fryer to restore their golden crispness. Microwave garners a softer texture but is quicker. Warm the tahini sauce separately and drizzle over reheated falafel for that fresh, creamy zing.
FAQs
Can I use canned chickpeas instead of dried?
It’s best to use dried chickpeas soaked overnight. Canned chickpeas are too soft and wet, which makes falafel fall apart and less crispy.
Is there a gluten-free option?
Absolutely! Swap regular flour for chickpea flour or a gluten-free blend to bind the falafel without gluten.
Can I bake instead of fry the falafel?
Yes! Bake falafel at 200°C (390°F) for about 20-25 minutes, turning halfway, for a healthier version—though frying gives the classic crisp texture.
How do I know when the oil is the right temperature?
Test the oil by dropping a small bit of falafel mixture in it. It should sizzle and rise to the surface quickly without browning immediately.
What’s the best way to prepare tabbouleh?
Use finely chopped fresh parsley and mint, soak bulgur briefly in cold water, then mix with diced tomatoes, lemon juice, olive oil, salt, and pepper for a bright, refreshing salad.
Final Thoughts
This Creamy Lemon Tahini Falafel with Pita, Tabbouleh, and Hummus Recipe perfectly captures the spirit of Mediterranean cooking—fresh, wholesome, and full of vibrant flavors. It’s a versatile, crowd-pleasing dish that feels as good to serve as it does to eat. I hope you dive into making it soon and enjoy every crispy, creamy mouthful as much as I do.
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Creamy Lemon Tahini Falafel with Pita, Tabbouleh, and Hummus Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 20 falafels
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This classic Middle Eastern falafel recipe features crispy, golden chickpea patties infused with fresh herbs and spices. Perfectly spiced with cumin and coriander, these falafels are traditionally deep-fried to achieve a crunchy exterior and tender inside. Served in pita bread with tahini sauce, fresh vegetables, and tabbouleh, they make a deliciously satisfying vegetarian meal or snack.
Ingredients
Main Ingredients
- 225 g / 8 oz dried chickpeas (Note 1)
- 1 cup parsley leaves, roughly chopped
- 1 cup coriander/cilantro leaves, roughly chopped
- 6 scallions/shallots, white and light green parts only, finely chopped (Note 2)
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp coriander
- 1 1/2 tsp salt
- 1/2 tsp baking powder (Note 3)
- 4 tsp flour (plain/all-purpose OR chickpea flour)
- 5 tbsp water
- 500 ml / 2 cups+ vegetable oil for frying (Note 4)
For Serving
- 4 tbsp tahini
- 2 tbsp lemon juice
- 4 tbsp water
- 1/4 tsp salt (adjust to taste)
- Pita bread or other flatbreads
- Tabbouleh (recipe below)
- Hummus (optional extra)
- Shredded lettuce, tomato slices, sliced red or white onion
Instructions
- Soak the Chickpeas: Rinse the dried chickpeas thoroughly and soak them in plenty of water overnight, or for at least 12 hours. They will double in size as they absorb water, which is essential for creating the right falafel texture.
- Prepare the Falafel Mixture: Drain the soaked chickpeas and place them in a food processor along with parsley, coriander, scallions, garlic, cumin, coriander powder, salt, baking powder, flour, and water. Pulse until the mixture forms a coarse paste, avoiding over-processing into a smooth puree. The mixture should hold together but remain slightly coarse for texture.
- Chill the Mixture: Cover the falafel mixture and refrigerate for about 30 minutes. This helps the mixture firm up and makes it easier to form into balls or patties.
- Shape the Falafel: Using damp hands or a falafel scoop, form the mixture into small balls or patties about the size of a walnut, roughly 20 pieces in total.
- Heat the Oil: Pour vegetable oil into a deep frying pan or saucepan to a depth of about 2-3 inches. Heat the oil to 350°F (175°C). Use a thermometer for accurate temperature to ensure perfect frying.
- Fry the Falafel: Carefully add a few falafel balls at a time to the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crisp. Use a slotted spoon to remove the falafel and drain on paper towels to remove excess oil.
- Prepare the Tahini Sauce: In a small bowl, whisk together tahini, lemon juice, water, and salt until smooth and creamy. Adjust seasoning as needed.
- Assemble and Serve: Serve the hot falafel in pita bread or flatbread with tahini sauce, tabbouleh, hummus if desired, and fresh vegetables like shredded lettuce, tomato slices, and sliced onions.
Notes
- Note 1: Do not use canned chickpeas, as they will make the falafel too soft.
- Note 2: Use the white and light green parts of scallions or shallots for best flavor.
- Note 3: Baking powder helps lighten the falafel mixture and makes it fluffier.
- Note 4: Use a neutral vegetable oil with a high smoke point, such as canola or sunflower oil, for frying.
