---
title: Falafel (Fried Chickpea Fritters)
servings: 4
prep time: 30 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/lebanese-falafel
---

Gather @dried chickpea{250%g}, @fresh parsley{1%bunch}, @fresh coriander{1%bunch}, @ground cumin{2%tsp}, @ground coriander{1%tsp} and @sunflower oil{750%ml}.

Drain the soaked chickpeas well and pulse them with the @onion{1}, @garlic{3%clove}, herbs, spices and @salt{1%tsp} to a coarse, sandy mixture that just holds when squeezed.

Chill the mixture for 30 minutes, then stir in the @baking soda{0.5%tsp}. ~{30%minutes}

Whisk the @tahini{80%g} with the @lemon{1} juice, a pinch of salt and enough cold water to make a pourable sauce.

Heat the oil to 180°C in a deep pan.

Shape walnut-sized balls with two spoons or a falafel scoop and fry in batches until deep brown and crisp, about 4 minutes per batch. ~{4%minutes}

Drain on paper and serve hot with the tahini sauce, pickles and flatbread.