Falafel with Tahini Herb Sauce

(Vegan, GF)

Crispy on the outside and fluffy with tons of flavor on the inside. These falafel are so delicious and this sauce, which tastes great on everything, brings this dish to another level.

Yield: 20 Falafel Balls

Falafel with Tahini Herb Sauce

Prep time: 1 H & 30 MCook time: 10 MinTotal time: 1 H & 40 M


  • 1 cup Dried Chickpeas, soaked overnight in 4 cups of water
  • 1 cup Cilantro, lightly packed
  • 1/2 cup Parsley, lightly packed
  • 1/4 cup Mint, lightly packed
  • 1/2 Red Onion
  • 2 Garlic cloves
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Paprika
  • 1 tsp Baking Powder
  • 1 Lemon, juiced and zested
  • 2 tsp Kosher Salt
  • Vegetable Oil for frying
Tahini Herb Sauce
  • 1/2 cup Tahini
  • 2 Lemons, juiced
  • 1/4 Cilantro, packed
  • 1/4 cup Mint, packed
  • 1/2 cup Water
  • Kosher Salt to taste


  1. Strain soaked chickpeas and dry off.
  2. Pulse all ingredients in a food processor until well combined. (The mixture should still have some texture and not look like a smooth puree.)
  3. Cover the mixture and chill in the fridge for an hour.
  4. Heat vegetable oil in a large pot to 350F. (It's important the oil doesn't get too hot or else the falafel can fall apart when frying.)
  5. Scoop falafel into balls using a small ice cream scoop or your hands, and roll into compact balls. (You should get about 20 falafel.)
  6. Fry falafel until dark golden brown. About 4-5 minutes.
  7. Serve with tahini herb sauce.
Tahini Herb Sauce
  1. Blend all ingredients in blender.


Falafel mixture can be made one day ahead before frying.

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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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