AuthorEden HagosYields1 ServingCategoryFusionFalafels are some of my favourite snacks! They're so versatile, easy to make and vegan! I make a big batch and freeze half for later. I often pop these treats in the air fryer and enjoy it with a tasty sweet & spicy tahini sauce.
Ingredients
Directions
Place dry chickpeas in a large bowl and cover with water. Soak all night for at least 12 hours or longer to ensure the chickpeas are not too dry. The chickpeas will double in size.
Add the chickpeas to the food processor and pulse, once it’s broken down add onion, garlic, spices, herbs, baking powder and baking soda.
Pulse till evenly combined, then place in a bowl and chill for at least 20 minutes
Remove from the fridge and form balls with your hands
Heat up pot of oil, test a small piece of the falafel mix (I make a mini ball) and gently drop into frying oil to test when it’s ready. Then gently drop falafel balls and fry until brown & crispy.
Place on wire rack to drain excess oil
Mix lemon juice, tahini, water, crushed garlic, maple syrup and hot sauce till a creamy sauce is formed. Add salt to taste and adjust amount of ingredients to taste as well. I like my sauce spicy so I often add a bit more hot sauce.
Dip falafels into sauce or serve in a pita wrap with fresh veggies and drizzle sauce overtop.
Some recipes call for bread crumbs and/ or eggs to get the right consistency. Feel free to experiment. Check out the BLACK FOODIE Recipe video to see the consistency that worked for us.
If you don't get the right consistency or temperature your falafels will break apart in the oil.
Do not use canned chickpeas - they are too soft for this recipe
The dipping sauce is enough for two servings, feel free to double the ratios if you plan to serve the falafels in one sitting. I like to freeze half for later & reheat in the air fryer.
Ingredients
Directions
Place dry chickpeas in a large bowl and cover with water. Soak all night for at least 12 hours or longer to ensure the chickpeas are not too dry. The chickpeas will double in size.
Add the chickpeas to the food processor and pulse, once it’s broken down add onion, garlic, spices, herbs, baking powder and baking soda.
Pulse till evenly combined, then place in a bowl and chill for at least 20 minutes
Remove from the fridge and form balls with your hands
Heat up pot of oil, test a small piece of the falafel mix (I make a mini ball) and gently drop into frying oil to test when it’s ready. Then gently drop falafel balls and fry until brown & crispy.
Place on wire rack to drain excess oil
Mix lemon juice, tahini, water, crushed garlic, maple syrup and hot sauce till a creamy sauce is formed. Add salt to taste and adjust amount of ingredients to taste as well. I like my sauce spicy so I often add a bit more hot sauce.
Dip falafels into sauce or serve in a pita wrap with fresh veggies and drizzle sauce overtop.
Some recipes call for bread crumbs and/ or eggs to get the right consistency. Feel free to experiment. Check out the BLACK FOODIE Recipe video to see the consistency that worked for us.
If you don't get the right consistency or temperature your falafels will break apart in the oil.
Do not use canned chickpeas - they are too soft for this recipe
The dipping sauce is enough for two servings, feel free to double the ratios if you plan to serve the falafels in one sitting. I like to freeze half for later & reheat in the air fryer.
