Recipe
Falafel with tahini sauce
Crisp outside, green and fluffy inside. Real falafel starts with dried chickpeas soaked overnight — never cooked or canned ones — blitzed with a mountain of herbs and fried until deep brown.
- Preparation
- 30 minutes
- Cooking
- 20 minutes
- Total time
- 50 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 490 kcal
- Protein
- 17 g
- Carbohydrates
- 43 g
- Fat
- 27 g
Ingredients
- Dried chickpeas250 g
- Fresh parsley50 g
- Fresh cilantro30 g
- Red onion1 kom
- Garlic3 čehova
- Ground cumin2 žličica
- Baking powder1 žličica
- Tahini (sesame paste)100 g
- Lemon1 kom
- Sunflower oil (for frying)za prženje
- Saltpo ukusu
Instructions
- 1
The night before, cover the dried chickpeas with plenty of cold water and let them soak for at least 12 hours — they will triple in size.
- 2
Drain the chickpeas thoroughly and pat them dry — the drier the mix, the better it holds.
- 3
Pulse the chickpeas with parsley, cilantro, onion, garlic, cumin and salt to a coarse, bright-green rubble — like wet sand, not a paste.
5 more steps in the app
The rest lives in the app
Timers, stir reminders, and a step-by-step guide are waiting — like having someone at the stove with you.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
