Israeli Falafel

Authentic Israeli falafel made with chickpeas, fresh herbs, and aromatic spices, served in pita bread with tahini sauce and fresh vegetables. This classic Middle Eastern street food is crispy on the outside and tender inside.

6 servings

45 min

Published October 4, 2025

Ingredients

•½ cup tahini (sesame seed paste)
•4½ teaspoons fresh lemon juice
•½ small onion
•½ teaspoon kosher salt
•½ teaspoon ground black pepper
•1 cup chickpeas
•1 small onion
•2 cloves garlic
•2 tablespoons fresh parsley
•1 teaspoon ground cumin
•1 teaspoon ground coriander
•1 teaspoon salt
•½ teaspoon dried red pepper flakes
•½ teaspoon baking soda
•6 cups vegetable oil
•6 pieces pita breads
•2 whole plum tomatoes
•1 small onion
•1 whole green bell pepper
•1 whole cucumber
•to taste Pickled turnip
•to taste Mango amba
•to taste Harissa hot sauce
•note

Cooking Instructions

1.
In food processor or blender, combine all ingredients and 1/4 cup water. Process into smooth paste. (DO AHEAD: Sauce can be made ahead and refrigerated, covered, up to 1 day.)
5 min
2.
In food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, red pepper flakes, and baking soda. Pulse just until finely chopped and crumbly (mixture will resemble wet bread crumbs; do not overprocess into paste, or balls will be heavy). (DO AHEAD: Mixture can be made ahead and refrigerated, covered, up to 1 day.)
10 min
3.
In large shallow skillet over moderately high heat, heat 3 inches oil until thermometer registers 350°F.
10 min
4.
Using 2 teaspoons or falafel scoop, form mixture into approximately 1-inch-diameter balls or disks. Working in batches of 5, lower carefully into hot oil and fry, turning occasionally, until deep golden brown, about 1 to 2 minutes. Drain on paper towels. Repeat to fry remaining falafel, returning oil to 350°F between each batch.
20 min

Ingredients

•½ cup tahini (sesame seed paste)

•4½ teaspoons fresh lemon juice

•½ small onion

•½ teaspoon kosher salt

•½ teaspoon ground black pepper

•1 cup chickpeas

•1 small onion

•2 cloves garlic

•2 tablespoons fresh parsley

•1 teaspoon ground cumin

•1 teaspoon ground coriander

•1 teaspoon salt

•½ teaspoon dried red pepper flakes

•½ teaspoon baking soda

•6 cups vegetable oil

•6 pieces pita breads

•2 whole plum tomatoes

•1 small onion

•1 whole green bell pepper

•1 whole cucumber

•to taste Pickled turnip

•to taste Mango amba

•to taste Harissa hot sauce

•note

Cooking Instructions

In food processor or blender, combine all ingredients and 1/4 cup water. Process into smooth paste. (DO AHEAD: Sauce can be made ahead and refrigerated, covered, up to 1 day.)

5 min

In food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, red pepper flakes, and baking soda. Pulse just until finely chopped and crumbly (mixture will resemble wet bread crumbs; do not overprocess into paste, or balls will be heavy). (DO AHEAD: Mixture can be made ahead and refrigerated, covered, up to 1 day.)

10 min

In large shallow skillet over moderately high heat, heat 3 inches oil until thermometer registers 350°F.

10 min

Using 2 teaspoons or falafel scoop, form mixture into approximately 1-inch-diameter balls or disks. Working in batches of 5, lower carefully into hot oil and fry, turning occasionally, until deep golden brown, about 1 to 2 minutes. Drain on paper towels. Repeat to fry remaining falafel, returning oil to 350°F between each batch.

20 min