Crispy Falafel with Creamy Tahini Sauce

Drain the Chickpeas

Drain and rinse the soaked chickpeas thoroughly, then spread them on a clean kitchen towel and pat dry.

Make the Falafel Mixture

Add the dried chickpeas, onion, and garlic to the bowl of a food processor.

Add the parsley, cilantro, cumin, coriander, black pepper, cayenne, and salt to the food processor.

Pulse the mixture 15 to 20 times, scraping down the sides halfway through, until it resembles coarse, slightly crumbly breadcrumbs — do not over-process into a paste.

Add Binder

Sprinkle the baking powder and flour over the mixture and pulse 4 to 5 more times just to combine.

Chill the Mixture

Transfer the falafel mixture to a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to firm up.

Make the Tahini Sauce

In a small bowl, whisk together the tahini, lemon juice, minced garlic, and salt.

Add ice water one tablespoon at a time, whisking after each addition, until the sauce is smooth and pourable.

Taste the sauce and adjust salt or lemon juice as needed, then set aside.

Shape the Falafel

Remove the chilled falafel mixture from the refrigerator.

Scoop about 2 tablespoons of mixture and gently press it into a compact disk or ball shape, roughly 1.5 inches in diameter.

Place the shaped falafel onto the lined baking sheet and repeat with the remaining mixture — you should get about 20 to 22 pieces.

Heat the Oil

Pour oil into the large skillet to a depth of about 1/2 inch.

Heat the oil over medium-high heat until it reaches 350°F (175°C) — a small piece of falafel mixture dropped in should sizzle immediately.

Fry the Falafel

Carefully lower 5 to 6 falafel into the hot oil using a slotted spoon, keeping them spaced apart.

Fry for 3 to 4 minutes on the first side without moving them, until deep golden brown.

Flip each falafel and fry the second side for 3 to 4 minutes until equally golden and crisp.

Transfer the cooked falafel to the paper-towel-lined plate and repeat with remaining batches, adjusting heat as needed.

Serve

Arrange the falafel on a serving platter.

Drizzle the tahini sauce generously over the falafel or serve it alongside in a small bowl.

Finish with a sprinkle of smoked paprika and fresh chopped parsley, then serve immediately.