Black Sesame Falafel with Lemon Tahini Sauce
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Falafel is possibly my favorite food. Every time I get a new cookbook, the falafel recipe is the first thing I try. It’s just such a perfect bite! The crispy, fried exterior. The savory and chewy qualities. The earthiness of chickpeas combined with cumin, cilantro, and parsley. The way falafel tucks adorably into a wrap or pita pocket. How it just loves to be smothered in tahini sauce. The fact that it is made even better by crisp-fresh veggies like tomatoes, snap peas, radishes, and cucumbers. The way it elevates a salad. I could go on.
There are about a million recipes for falafel, and mine comes from a bunch of sources…but I added a little goth flair by using black sesame seeds in the mix. The same goes for tahini sauces - I’ve made so many over the years that I couldn’t tell who influenced what, but this is the combo that I’ve landed on that works the best for me. I like this particular tahini sauce because it’s tangy, thick, has some fresh herbs, and has just the tiniest kick of fresh garlic.
In the past, I hated frying things at home. I was impatient with the amount of oil it took, when you’re frying things in multiple batches it’s a time commitment, and honestly I’ve set off more than one smoke alarm! However, some things just need to be fried, so I got over my hurdles and decided to embrace the method for when it’s necessary. And falafel just tastes best when it’s fried! I also think that you have to use canned chickpeas if you’re choosing to bake them, which just doesn’t allow you to achieve the signature crumbly-tender-crisp texture of traditional falafel. So - get ready to fry!
Recipe Notes
These falafels are excellent in a wrap, tucked into pita, as a topper on salad, paired with rice with peas, mint, and dill (as pictured) or on their own with the sauce as a snack!
If you can’t find black sesame seeds, you can use white - it will only look a little different, but the flavor is the same.
I like to use an Asian spider skimmer utensil when frying, but you could use a slotted spoon or tongs if that’s what you have. Those skimmers are super handy, though, and I recommend picking one up! If you have an Asian grocer near you (like H Mart) you can get a variety of sizes that are fairly inexpensive.
If you’re limiting your paper towel use, try draining your fried foods on a wire cooling rack set inside a rimmed baking sheet. I actually think this allows the oil to drain more effectively than paper towels, and you save some money (and the environment, of course).
I use canola oil to fry, but you can use whatever high-heat oil you prefer!
For the tahini sauce, if you don’t have a small blender (like a smoothie blender), you can make it in the jar: combine the tahini + warm water first, stir them vigorously until smooth. Grate in the garlic clove, chop the herbs and scallions well, and then combine everything together in the jar.
People often ask me ‘What if I don’t have a food processor?’ and my answer is…get one! If you only have a smaller one (less than 8 cup capacity), you can pulse the falafel ingredients in batches, then stir it together really well in the resting bowl. Seriously, I use my food processor so much - it’s worth it to get one if you have the cabinet space to store it (and it doesn’t take up that much space, either).
Recipe
Black Sesame Falafel
makes 18 falafels
2 cups dried chickpeas
1/2 tsp baking soda
1 cup fresh parsley, stems removed
1 cup fresh cilantro, stems removed
1/4 cup fresh dill, stems removed
1 small yellow onion, quartered
5 cloves garlic
1 1/2 tsp salt
1 Tbsp cumin
1 Tbsp coriander
1 tsp cayenne
ground black pepper, to taste
1 tsp baking powder
2 Tbsp black sesame seeds
Oil for frying
Lemon Tahini Sauce
makes 1 1/2 cups
1/2 cup sesame tahini
3/4 cup warm water
1 lemon, juiced
1 clove garlic
1 Tbsp white miso
1/2 tsp salt
1 scallion, green parts only, chopped
1/4 cup fresh parsley, stems removed
Chickpeas need to soak for about 18 hours, so place them and the 1/2 tsp baking soda in a big bowl with water to cover the night before you plan to cook the falafel. When you’re ready to start, drain them completely and pat them dry with a kitchen towel.
Add everything for the falafel except the sesame seeds and remaining baking soda to a large food processor and pulse until all the ingredients are well combined and uniformly crumbly. Transfer this mixture to a bowl, cover, and refrigerate at least an hour (up to 8 hours).
While the mixture is resting, make the tahini sauce. Combine all the sauce ingredients except the parsley and scallions in a small blender or food processor and blend until smooth. Pulse in the parsley and scallions, then transfer to a jar and refrigerate until ready to use. The mixture will thicken as it gets cold.
Ok - back to the falafel! When you’re ready to fry, stir in the remaining baking soda and sesame seeds. Heat the oil in a medium pot over medium-high heat. You want enough oil for the falafels to be just submerged, which will vary depending on the type of pot you use. Try not to skimp on oil! Use your hands to make balls a little larger than a golf ball. Fry them each for 3-5 minutes, until the outside is golden-brown and crisp. Be careful not to crowd the the pot, as that will cool down the oil - fry them in batches. Drain on a wire rack or paper towels.
Serve hot with tahini sauce! If you have leftovers, these reheat well in the microwave or you can crisp them back up in an air fryer.
