Homemade Falafel is SO much better! Learn how to make this deliciously crispy, light and fluffy chickpea fritter the right way, from scratch, with good wholesome and nutritious ingredients! It's much easier than you think!
Put the chickpeas in a large bowl and fill with enough cold water to cover them by at least 3 inches. Let soak for 24 hours, then drain.
Place the chickpeas along with the rest of the ingredients (except for oil) into the bowl of your food processor and process, alternating between pulsing and blending, stopping to scrape the sides of the bowl as needed, until the chickpea mixture is like a coarse paste, but still slightly grainy in texture: small particles of chickpeas should still be visible. The mixture should hold together nicely and not fall apart when you try rolling a small amount in your hand to form a ball. If your falafel mixture is too loose to stay in a ball, try letting it rest for about 15 minutes and then try again.
Roll the mixture into uniform size balls, rolling and shaping them delicately in your hand. To make the task easier, use a spring-loaded ice cream scoop to scoop the mixture. This will not only help with pre-shaping the balls, but will also insure that they are all uniform in size and cook at the same time.
Place the uncooked falafel on a baking sheet and refrigerate for about 30 minutes, or until ready to cook.
In the meantime, make the garlic tahini sauce, if using.
To cook, pour enough oil in a large, high-sided skillet to a depth of about 1-1/4 inches and heat over medium-high heat until the temperature reaches 375°F.
Once hot, carefully lower the balls into the oil with kitchen tongs, one at a time and without overcrowding the pan; you will have to cook your falafel in several batches. Fry for about 2 minutes, or until beautiful and golden brown, then flip the falafel to fry the other side, until they're brown all over.
Remove the cooked falafel from the oil and place them on a plate lined with a piece of paper towel to absorb excess oil. Sprinkle with a little bit of salt while still hot.
Fry the remaining falafel immediately, or keep them in the fridge for up to a few days and fry at your convenience.
Serve your falafel without delay, drizzled with tahini sauce if desired.
To make the garlic tahini sauce
Combine the tahini paste, garlic, lemon juice, toasted sesame oil, salt and ground cumin in a small mixing bowl. Whisk well until the mixture is fully combined.
Add the water, a few tablespoons at a time, whisking to fully incorporate after each addition, until the desired consistency is reached.
You must absolutely, imperatively use dried, soaked but uncooked chickpeas. Canned will not work for this recipe.