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Homemade falafels with tahini yogurt

Homemade falafels with tahini yogurt

These golden fried homemade falafels are fried in coconut oil for a tropical (and healthy) touch.

Difficulty not too difficult
Cooking time more than 1 hour
Serves 6


2 cups dried chickpeas, soaked overnight in a large bowl filled with clean water
1 onion, chopped
4-5 cloves of garlic, peeled and roughly chopped
1 cup fresh parsley
2 teaspoons pink salt
pepper to taste
1 tablespoon coriander
½ teaspoon cayenne pepper
2 teaspoons cumin powder
3 tablespoons chickpea flour
1 teaspoon baking soda (aluminium free)
½ teaspoon baking powder
¾ cup Coconut Magic coconut oil for frying

Tahini yogurt
½ cup plain coconut yogurt
¼ cup tahini
1 tablespoon lemon juice
1 clove garlic, minced (optional)
2 tablespoons coriander freshly chopped


For the felafels, drain the chickpeas and pulse in a food processor until crumbly and no whole chickpeas are left. Transfer to a large bowl and set aside.

In the same food processor, pulse together the onion, garlic, parsley and coriander, until it almost looks like a paste.

Add parsley mixture to chickpeas, then add cumin, cayenne, salt, pepper and chickpea flour. Mix well.

Add baking powder and baking soda at the last minute before frying. Mix everything well.

Heat the coconut oil in a large fry pan until it is hot. You can test to see if the oil is hot by dropping in a small piece of batter. If it sizzles, it's ready.

Use a large tablespoon and form batter into balls. Scoop about 2 tablespoons' worth and form a ball between your hands. The falafel balls might seem soft but they will harden once they are in the oil.

Carefully place the falafel in the hot oil. You can fit 4-5 in at once.

Brown one side, for about 3-4 minutes, then flip over and fry the other side. The falafel should be crisp on the outside and soft on the inside.

For the tahini yogurt, blend all ingredients in a small mixer or blender until smooth.

Serve with hempseed tabouli salad.

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