Curtis Stone’s crowd-pleasing falafels, starring the herby tahini sauce you’ll use on everything
One of the celebrity chef’s all-time favourite vegetarian dishes, falafel pockets are ideal for casual entertaining.
Falafels are always a crowd-pleaser and easy to prepare for casual entertaining. The herbed tahini sauce is the star here, and a great one to have in your arsenal as it can be drizzled on vegetables, used in sandwiches and is perfect as a dip.
Ingredients
5 garlic cloves, divided
½ cup tahini paste
¾ cup packed fresh flat-leaf parsley leaves, divided
¾ cup packed fresh coriander leaves, divided
¼ cup fresh lemon juice
½ onion, coarsely chopped (about ½ cup)
3 tsp ground coriander
1½ tsp ground cumin
½ tsp cayenne pepper
¼ cup packed fresh mint leaves
1 cup raw whole almonds
2 cups drained canned chickpeas, rinsed
⅓ cup plain flour
1½ tbsp toasted sesame seeds
1½ tsp baking powder
canola oil, for deep-frying
To serve
warm pita breads
thinly sliced green cabbage
thinly sliced red onion
tomatoes
Lebanese cucumbers
Method
Step 1
To make the tahini sauce, finely chop 1 garlic clove and add to the bowl of a food processor. Blend in tahini and ¼ cup each parsley and coriander leaves. With the machine running, add the lemon juice. Scrape down the sides and bottom of the bowl, then slowly blend in ½ cup cold water to form a sauce with the consistency of thickened cream. Season with salt and pepper and transfer the sauce to a bowl and refrigerate until needed.
Step 2
To make the falafels, combine the onion, 4 remaining garlic cloves, ground coriander and cumin, 1½ tsp salt and cayenne in a clean food processor bowl, and pulse until the onion is finely chopped. Add ½ cup parsley, ½ cup coriander leaves and the mint leaves and pulse until the herbs are coarsely chopped. Add the almonds and pulse until they are coarsely chopped. Add the chickpeas and pulse until roughly chopped (see note).
Step 3
Transfer the falafel mixture to a bowl and stir in the flour and sesame seeds. If you’re going to fry the falafels right away, mix in the baking powder. If you’re going to fry them later, cover the mixture and refrigerate for up to 12 hours; stir in baking powder just before you shape and fry the falafels.
Step 4
In a large, heavy-based pot, heat 8cm of oil to 180C. Preheat the oven to 95C. Line a plate and a large baking tray each with 3 layers of paper towels.
Step 5
Using about 1 tablespoon of chickpea mixture for each falafel, form the mixture into balls about the size of small walnuts. Working in batches, fry a few of the falafels for 3 to 4 minutes, or until golden brown. Transfer the fried falafels to the plate to drain and season with salt. Place the falafels on the prepared tray and keep warm in the oven while you fry the remaining falafel balls.
Step 6
To serve, arrange the hot falafels and warm pita breads on a platter, accompanied by the herbed tahini sauce, green cabbage, red onion, tomatoes and Lebanese cucumber.
Tips and tricks
Get ahead
The falafel mixture (without baking powder) can be prepared up to 12 hours ahead, covered, and refrigerated.
Keep it chunky
Do not over-blend the falafel mixture. You want some chunky pieces of almonds and chickpeas remaining. A grainy mixture will hold the falafel together better.
Perfectly formed falafels
Use a small cookie scoop, no larger than 1½ tablespoons, for perfectly shaped falafel balls without breaks and cracks. This will also ensure that each falafel will cook evenly with a good ratio of crispy outside and moist inside.
Ease it in
Instead of just dropping the falafels into the deep-fryer, carefully lower them in one at a time, holding each one just below the surface of the oil for about five seconds, then release it. This prevents them from sticking together in the fryer and helps seal the exterior for a crunchy finish.
Gluten-free falafels
Try using chickpea flour instead of plain flour for a gluten-free boost of chickpea flavour. Chickpea flour helps to bind falafel mixture together and retain their round shape while frying.
Healthier falafels
A pita sandwich is the most common way to eat falafel, especially when served immediately after cooking, so they’re warm and crispy, But there are other ways to enjoy them. Wrap falafels in lettuce cups or place on top of a simple green salad or grain bowl. However you serve them, remember to drizzle them with my herbed tahini sauce.
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Curtis Stone is a Good Food columnist, chef, restaurateur and recipe writer.