Falafel And Tehina
Crispy, flavorful falafel made from chickpeas and aromatic spices, perfect for a satisfying vegetarian meal or snack. Served hot with tehinia in pita or gyro bread, it offers a delightful crunch and fragrant herbs, appealing to lovers of Middle Eastern cuisine and those seeking hearty, plant-based options.
Ingredients
Instructions
- Drain the can of chickpeas.
- Mash the chickpeas until smooth.
- Add coriander, garlic, cumin, ground red chili pepper, salt, cracked wheat flour, and the lightly beaten egg to the mashed chickpeas. Mix thoroughly.
- Take a spoonful of the mixture, roll into a ball about 1-inch in diameter.
- Heat oil in a deep fryer or large pot.
- Deep-fry the falafel balls until browned and crispy.
- Drain on paper towels.
- Serve hot on gyro bread or in a pita pocket with tehinia on top.
Tips & Substitutions
For a lighter texture, consider using dried chickpeas soaked overnight instead of canned. If you don't have cracked wheat flour, you can substitute with all-purpose flour or breadcrumbs. Add fresh herbs like parsley or cilantro for extra flavor. Make sure the oil is hot enough before frying to avoid greasy falafel. For a variation, try serving these with Spinach Pesto.
Serving Suggestions
Falafel is best served hot, tucked into gyro bread or pita pockets, drizzled generously with tahini. Pair with a fresh salad or Mediterranean recipes like a Pasta Hut Salad for a complete meal. For added crunch, serve with pickled vegetables or a side of hummus for dipping.
Storage & Reheating
Store any leftover falafel in an airtight container in the refrigerator for up to three days. To reheat, bake them in the oven at 350°F (175°C) for about 10 minutes, or until heated through, to keep them crispy. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Falafel And Tehina contains roughly 296 calories, with 13g protein, 37g carbohydrates, and 16g fat. It is an excellent source of iron (213% of the Daily Value), calcium (42% of the Daily Value), and dietary fiber (28% of the Daily Value). Note that it is relatively high in sodium, at 713mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make falafel ahead of time?
Yes, you can prepare the falafel mixture in advance and form the balls, then refrigerate them for a few hours before frying. This helps the flavors meld and makes frying easier. Just remember to fry them fresh for the best texture.
What can I substitute for tahini?
If you don't have tahini, you can use a mixture of peanut butter and a bit of lemon juice as a substitute. Alternatively, a yogurt-based sauce can also work well, adding a creamy texture without tahini.
How do I know when the oil is hot enough for frying?
To test if the oil is ready, drop a small piece of the falafel mixture into the oil. If it sizzles and rises to the surface quickly, the oil is hot enough. If it sinks without much bubbling, the oil needs more time to heat up.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).