Falafel Ball With Tahini Sauce
FALAFEL BALL WITH TAHINI SAUCE is a medium Middle Eastern recipe that serves 4. 350 calories per serving. Recipe by Brian Lagerstrom on YouTube.
Prep: 13 hrs 7 min | Cook: 38 min | Total: 14 hrs 5 min
Cost: $42.79 total, $10.70 per serving
Ingredients
- 1 pound Dried Garbanzo Beans (soak in water (4 inches deep) overnight, then drain)
- 0.5 medium Red Onion (roughly chopped)
- 3 cloves Garlic Cloves
- 1 Jalapeño Pepper (stem removed)
- 50 grams Fresh Parsley (packed loosely)
- 50 grams Fresh Cilantro (packed loosely)
- 15 grams Salt
- 5 grams Baking Powder
- 5 grams Turmeric Powder
- 5 grams Ground Cumin
- 2 tablespoons Garbanzo Bean Flour (optional; can substitute all‑purpose flour)
- 3 cups Neutral Oil (Avocado, Canola, or Grapeseed) (for deep‑frying; avocado oil preferred for high smoke point)
- 100 grams Tahini
- 15 grams Lemon Juice (juice of ½ lemon)
- 100 grams Water (for sauce)
- 8 grams Salt (for sauce)
- 0.5 clove Garlic (for sauce) (minced)
- 1.5 cups Cauliflower Rice (frozen) (about half a 12‑oz bag)
- 30 grams Fresh Parsley (extra for tabbouleh)
- 15 grams Lemon Juice (extra) (juice of remaining half lemon)
- 2 small Kirby Cucumbers (seeds removed, quartered, then chopped)
- 1 pint Cherry Tomatoes (halved)
- to taste Black Pepper (generous pinch)
- 4 White Flour Pitas (or gluten‑free pita) (soft, pliable for tacos)
- 4 tablespoons Hummus (as glue layer)
- 4 pieces Pickled Banana Peppers (or pepperoncini)
- 3 slices Dill Pickles
- 1 tablespoon Sambal Oelek (optional spicy sauce)
Instructions
Soak the Garbanzo Beans
Place 1 lb dried garbanzo beans in a large bowl, cover with water about 4 in above the beans, and let soak at room temperature overnight (≈12 hours).
Time: PT12H
Drain and Pulse Beans
Drain the soaked beans and transfer to the food processor. Pulse for 20‑30 seconds until the texture resembles coarse sand—neither too fine nor too chunky.
Time: PT1M
Process Aromatics and Herbs
In the same processor, add ½ medium red onion (roughly chopped), 3 garlic cloves, 1 jalapeño (stem removed), 50 g parsley, 50 g cilantro, 15 g salt, 5 g baking powder, 5 g turmeric, and 5 g cumin. Pulse until a smooth green paste forms.
Time: PT1M
Combine Bean Crumble and Herb Paste
Transfer the pulsed bean crumb back to a large mixing bowl. Fold in the green herb paste until evenly distributed. Add 1‑2 Tbsp garbanzo bean flour (or all‑purpose flour) and mix until the mixture holds together when pressed.
Time: PT2M
Shape Falafel Balls
Using wet hands, scoop a portion roughly the size of a golf ball (≈30 g) and roll into a smooth sphere. Place each ball on a sheet tray; repeat until all mixture is used.
Time: PT5M
Prepare Tahini Sauce
In a tall container combine 100 g tahini, 15 g lemon juice, 100 g water, 8 g salt, and ½ clove minced garlic. Blend with an immersion blender until smooth and slightly thick. Adjust with extra water or lemon to reach a pourable consistency.
Time: PT5M
Make Cauliflower Tabouleh
Heat a sauté pan over medium heat, add 1.5 cups frozen cauliflower rice and stir‑fry for 20‑30 seconds until thawed. Transfer to a stainless steel bowl, let cool. Add 30 g chopped parsley, the remaining 15 g lemon juice, and a pinch of salt. Toss well.
Time: PT5M
Temperature: Medium heat
Prepare Cucumber‑Tomato Salad
Quarter 2 small Kirby cucumbers, remove seeds (optional), then chop. Halve a pint of cherry tomatoes. Combine cucumber and tomato in a bowl, add two generous pinches of salt and a strong pinch of black pepper. Mix and refrigerate until serving.
Time: PT5M
Heat Oil for Frying
Place a Dutch oven on the stove over medium heat. Add about 3 cups neutral oil. Heat slowly for ~20 minutes, aiming for 350 °F (175 °C). Use a thermometer to check temperature.
Time: PT20M
Temperature: 350°F
Fry Falafel Balls
Working in batches of 8, lower falafel balls into the hot oil using a slotted spoon. Fry 5‑6 minutes, turning halfway, until deep golden‑brown and crisp. Remove with the slotted spoon and drain on a wire rack.
Time: PT18M
Temperature: 350°F
Assemble Falafel Tacos
Warm each pita in a sauté pan until pliable. Spread a thin layer of hummus on the pita, add 2‑3 falafel balls, top with cucumber‑tomato salad, cauliflower tabouleh, a drizzle of tahini sauce, pickled banana peppers, dill pickle slices, and a dab of sambal if desired. Serve immediately.
Time: PT5M
Temperature: Medium heat
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 35 g
- Fat
- 18 g
- Fiber
- 8 g
Dietary info: Vegan, Vegetarian, Dairy‑Free
Allergens: Sesame, Gluten
Ingredient Substitutions
- Instead of Jalapeño Pepper: Serrano pepper
- Instead of Garbanzo Bean Flour: All‑purpose flour
- Instead of Neutral Oil (Avocado, Canola, or Grapeseed): Canola oil, Grapeseed oil
- Instead of Cauliflower Rice (frozen): Finely chopped fresh cauliflower
- Instead of White Flour Pitas (or gluten‑free pita): Whole‑wheat pita, Gluten‑free flatbread
- Instead of Pickled Banana Peppers (or pepperoncini): Pepperoncini
- Instead of Sambal Oelek: Chili garlic sauce
Equipment Needed
- Food Processor
- Mixing Bowl
- Dutch Oven
- Slotted Spoon
- Wire Rack
- Sheet Tray
- Immersion Blender
- Measuring Cups
- Kitchen Scale
- Chef’s Knife
- Cutting Board
- Sauté Pan
- Stainless Steel Bowl
- Parchment Paper (optional)
Critical Steps — Do Not Skip
- Soaking the garbanzo beans overnight for proper texture
- Processing beans to a coarse‑sand consistency
- Separately pureeing herbs and aromatics for moisture and flavor
- Adding garbanzo bean flour to bind the mixture
- Heating oil slowly to 350°F to achieve a crunchy exterior without burning
- Frying in small batches to maintain oil temperature
Chef Tips from the Video
- Use ice‑cold water when rinsing the soaked beans to keep them firm.
- Pat the herb paste dry with a paper towel if it seems overly wet before folding into the bean mixture.
- For extra crunch, sprinkle a pinch of cornmeal onto the falafel balls just before frying.
Troubleshooting
Falafel balls fall apart in the oil
Add an extra teaspoon of garbanzo bean flour or all‑purpose flour to increase binding.
Falafel are soggy, not crunchy
Make sure oil is at 350°F before adding balls and fry in small batches to keep temperature steady.
Interior of falafel is raw or mushy
Keep ball size to a golf‑ball; if larger, increase frying time by 1‑2 minutes per side.
Tahini sauce is too thick
Thin with additional water, a tablespoon at a time, until desired pourability.
Tabouleh is watery
After thawing cauliflower rice, squeeze excess moisture with a clean kitchen towel before mixing.
Storage
Refrigerator: Store falafel balls in an airtight container for up to 3 days; tahini sauce and salads up to 4 days.
Freezer: Freeze uncooked falafel balls on a tray, then transfer to a zip‑top bag for up to 1 month. Thaw before frying.
Room temperature: Do not store cooked falafel at room temperature longer than 2 hours.
Make-Ahead Tips
- Soak the garbanzo beans a day ahead and store drained beans in the fridge.
- Prepare tahini sauce and cauliflower tabouleh up to 24 hours in advance; keep chilled.
- Shape falafel balls and refrigerate them uncovered on a tray; they will firm up before frying.
Frequently Asked Questions
What is the cultural significance and history of falafel in Middle Eastern cuisine?
Falafel originated in the Levant as a street‑food staple, traditionally made from dried chickpeas and served in pita with salads and sauces. It symbolizes hospitality and is commonly eaten for breakfast, lunch, or dinner across Israel, Palestine, Lebanon, and surrounding regions.
What are the traditional regional variations of falafel in the Levant?
In Egypt, falafel (ta‘amiyya) is often made with fava beans and flavored with dill. In Israel and Palestine, chickpeas are the base and the mix includes parsley, cilantro, and cumin. Syrian versions may add a hint of cinnamon, while Lebanese falafel is typically served with pickles and a generous drizzle of tahini.
How is falafel traditionally served in Israel and Palestine?
Traditionally, falafel is placed inside a warm pita pocket and topped with fresh cucumber‑tomato salad, pickled vegetables, hummus, and a drizzle of tahini sauce. It is often accompanied by pickled turnips and hot sauce for extra tang.
During which occasions is falafel commonly eaten in Middle Eastern culture?
Falafel is a everyday street‑food but also appears at family gatherings, Ramadan iftar meals, and festive occasions like weddings where it is served as part of a mezze spread.
What makes Brian Lagerstrom’s falafel recipe special within Middle Eastern cooking?
Brian emphasizes four key pillars—properly soaked dried chickpeas, a generous amount of fresh herbs, balanced warm spices, and the perfect interior‑exterior crunch ratio. His use of garbanzo bean flour for binding adds a subtle creaminess while keeping the dish vegan.
What are the most common mistakes to avoid when making falafel at home?
Common errors include using canned chickpeas (which are too wet), over‑processing the bean mixture (making it pasty), frying at too low a temperature (resulting in soggy balls), and making the balls too large, which leaves the center undercooked.
Why does this falafel recipe use garbanzo bean flour instead of regular wheat flour?
Garbanzo bean flour maintains the authentic chickpea flavor and adds a light, slightly nutty texture while keeping the recipe gluten‑free. It also helps bind the mixture without making the falafel dense, unlike too much wheat flour.
Can I make the falafel balls ahead of time and how should I store them before frying?
Yes, shape the balls after mixing and place them on a tray, then cover and refrigerate for up to 24 hours. The chilled balls firm up, making them easier to handle and they retain their shape during frying.
How do I know when the falafel is perfectly cooked?
The exterior should be deep golden‑brown and crisp to the touch. When you cut a ball open, the interior should be uniformly light‑golden with no wet bean paste; the texture is fluffy yet firm.
What does the YouTube channel Brian Lagerstrom specialize in?
The YouTube channel Brian Lagerstrom focuses on detailed, technique‑driven home cooking tutorials, often highlighting classic dishes with a modern, science‑based approach and emphasizing reproducible results for home cooks.
How does the YouTube channel Brian Lagerstrom’s approach to Middle Eastern cooking differ from other cooking channels?
Brian Lagerstrom breaks down each component of Middle Eastern dishes—like falafel—into precise steps, explains the chemistry behind texture and flavor, and provides troubleshooting tips, whereas many channels simply demonstrate the final product without deep technical insight.
Last updated: September 6, 2026
