Falafel Recipe with Pomegranate Tahini Sauce

I can’t believe I waited so long to share my absolute favorite easy falafel recipe with you. Biting into a perfectly crispy falafel ball and having it give way to that tender, herb-packed interior is is SO GOOD.

And don’t even get me started on this pomegranate tahini sauce. It’s what dreams are made of, seriously.

I still remember the first time I attempted homemade falafel with a friend about twelve years ago. We were both going through a Middle Eastern food phase (her because she’d just returned from a trip to Jordan, me because I’d discovered a tiny, family-owned falafel shop near my yoga studio).

We made such a mess of my kitchen that Mark walked in, took one look at the chickpea explosion, and slowly backed away while mumbling something about ordering pizza. But even that disaster version tasted incredible, and I’ve been perfecting my falafel recipe ever since.

Why I love this Falafel Recipe

This homemade falafel recipe is everything you’re looking for. It’s crunchy on the outside, fluffy on the inside, and packed with fresh herbs and spices that’ll make your taste buds do a little happy dance.

The texture is spot-on. Not too dry, not too mushy. Just perfect little chickpea clouds of deliciousness.

What’s great is that this falafel dinner comes together in under an hour (minus soaking time for the chickpeas). You can absolutely use canned chickpeas in a pinch, but I’ll share why starting with dried might change your falafel life forever.

The star of the show might actually be the pomegranate tahini sauce, though. It adds this unexpected sweet-tart punch that elevates these from “really good falafel” to “can I please have this for my last meal?” status.

Trust me, once you try this falafel meal idea, you’ll be making it weekly. It’s become such a staple in our house that my 8-year-old son actually requested it for his birthday dinner last month. This from the kid who once declared all foods the color of trees “suspicious.” Progress, people!

Ingredients You’ll Need

For the falafel:

• 2 cups dried chickpeas (about 1 pound/450g), soaked overnight (or 3 cans chickpeas, drained and thoroughly dried if you’re in a hurry)
• 1 small onion, roughly chopped
• 4 garlic cloves, peeled
• 1 cup fresh parsley, packed
• 1/2 cup fresh cilantro, packed
• 1/4 cup fresh mint (optional, but recommended)
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon baking powder
• 3 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• Vegetable oil for frying

For the pomegranate tahini sauce:

• 1/2 cup tahini
• 3 tablespoons pomegranate molasses
• 1 garlic clove, minced
• 3 tablespoons lemon juice
• 1/4 cup water (more as needed)
• 1 tablespoon maple syrup
• 1/4 teaspoon ground cardamom
• Salt to taste
• 2 tablespoons fresh pomegranate seeds for garnish (optional)

Step-by-Step Instructions

1. Start by soaking your dried chickpeas overnight or for at least 12 hours. You’ll be amazed at how much they expand! Drain thoroughly and pat dry with paper towels. If you used canned chickpeas, look below for “Tips for the Perfect Falafel”.
2. Add the soaked chickpeas, onion, garlic, herbs, spices, and lemon juice to a food processor. Now it’s time to pulse until you get a coarse mixture that resembles wet sand or very fine crumbs. You don’t want a smooth paste here.
3. Transfer the mixture to a large bowl and sprinkle in the flour and baking powder. Use your hands to combine everything thoroughly. The mixture should hold together when squeezed but still have texture.
4. Cover the bowl and refrigerate for at least 30 minutes. This step really helps the mixture hold together better during frying, so try not to skip it if you can.
5. While the mixture is chilling, prepare your pomegranate tahini sauce. In a medium bowl, whisk together the tahini, pomegranate molasses, minced garlic, lemon juice, maple syrup, and cardamom.
6. Slowly add water, one tablespoon at a time, until you reach your desired consistency. You’ll want it pourable but not too thin. Season with salt to taste and set aside.
7. When you’re ready to cook, heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of the mixture in. It should sizzle immediately and float to the top.
8. Form the mixture into balls about the size of a ping pong ball, slightly flattening them. You can use a falafel scoop if you have one, or just use your hands.
9. Carefully lower the falafel into the hot oil, working in batches to avoid overcrowding. Fry for about 3-4 minutes total, turning occasionally, until they’re evenly golden brown and crispy.
10. Remove with a slotted spoon and place on paper towels to drain. Sprinkle with a little extra salt while they’re still hot.
11. Drizzle your falafels with the pomegranate tahini sauce or serve it alongside for dipping. If you’re feeling fancy, sprinkle some fresh pomegranate seeds over the top for an extra pop of color and flavor.

Storage Tips

The great thing about these falafels is that you can store the cooked falafel in an airtight container in the refrigerator for up to 3 days, and have a delicious easy snack or a whole meal at hand.

You can also freeze the uncooked falafel mixture for up to a month. Simply form into balls, place on a baking sheet, and freeze until solid. Then transfer to a freezer bag.

The pomegranate tahini sauce will keep in the refrigerator for up to a week. You might need to thin it out with a little water after it’s been sitting, as tahini tends to thicken when chilled.

Tips for the Perfect Homemade Falafel

Tips for Using Canned Chickpeas for Falafel

Can I just take a moment to talk about how magical dried chickpeas are in this recipe? They make such a difference in texture. Canned chickpeas are already cooked, which is why falafel made with them often falls apart during frying.

If you’re using canned chickpeas (and look, we’ve all been there on a Tuesday night when the falafel craving hits), add an extra tablespoon of flour and maybe an egg to help bind everything together.

General Falafel Tips

Another game-changer is making sure your oil is hot enough. Too cool, and your falafel will absorb oil and become greasy. Too hot, and they’ll brown too quickly without cooking through.

Oh, and don’t skimp on the herbs! I once made these with just a sprinkle of dried parsley because I forgot to buy fresh, and while they were still good, they weren’t GREAT. Fresh herbs are what give falafel that gorgeous green interior and bright flavor.

How to Serve Your Falafel: Four Delicious Ways

Falafel Wrap

There’s nothing quite like a falafel wrap for lunch. Warm up a piece of pita bread or flatbread, spread a generous layer of the pomegranate tahini sauce, add 3-4 falafel, and top with sliced cucumber, tomato, red onion, and a handful of fresh greens. Roll it up and prepare for bliss.

My teenage daughter has started taking these for school lunch and apparently has become the envy of the cafeteria. I’d feel more smug about this if she didn’t also inform me that her friends think I must have bought them from a restaurant. The audacity!

Falafel Bowl

For a more deconstructed approach, try a falafel bowl. Start with a base of cooked quinoa or brown rice, add your falafel, then pile on cucumber, cherry tomatoes, red onion, olives, and a dollop of hummus (if you are feeling fancy, make this roasted red pepper hummus). Drizzle with the pomegranate tahini sauce.

This is my go-to Monday dinner after yoga. I’m always starving but too tired to chew much, so a bowl where I can mix everything together is perfect. Mark teases me that I eat like our cat Milo when I’m having my falafel bowl, but whatever. It’s delicious.

Falafel Salad

For a lighter falafel meal idea, create a salad with mixed greens, cucumber, tomato, red onion, and feta cheese. Top with warm falafel and drizzle with the pomegranate tahini sauce. Add a squeeze of lemon juice for brightness.

This is what I serve when my friend Anna comes over for lunch. She’s on this eternal “health journey” but still wants food that actually tastes good. This salad makes us both happy.

Falafel Platter

When you’re entertaining or just want a special dinner at home, nothing beats a falafel platter. Arrange your falafel on a large plate with warm pita bread, hummus, tzatziki, olives, sliced vegetables, pickled turnips if you can find them, and of course, plenty of the pomegranate tahini sauce.

FAQ About How to Make Falafel

Can I bake these falafel instead of frying them?

Absolutely! While falafel in traditional Arabic food recipes is fried, you can definitely bake these for a healthier falafel recipe. Preheat your oven to 375°F (190°C), place the formed falafel on a parchment-lined baking sheet, brush with a little olive oil, and bake for about 25-30 minutes, flipping halfway through.

They won’t be quite as crispy as the fried version, but they’ll still be delicious. Air frying also works beautifully if you have one of those magical devices.

Why did my falafel fall apart when frying?

This usually happens for a few reasons. If you’re using canned chickpeas, they might be too wet. Make sure to drain and dry them thoroughly. The mixture might also be too coarse. Process it a bit more and make sure it holds together when you squeeze it.

Another culprit could be oil temperature. If the oil isn’t hot enough, the falafel can absorb too much oil and fall apart. Use a thermometer if possible to maintain that 350°F (175°C) sweet spot.

Can I make falafel without a food processor?

You can, but it’s a bit more labor-intensive. You’ll need to finely chop all ingredients by hand, then mash the chickpeas with a potato masher or fork until they reach the right consistency. Your arm will get a workout, but it’s doable!

Where can I find pomegranate molasses?

Look for pomegranate molasses in Middle Eastern markets, the international aisle of well-stocked supermarkets, or online. If you can’t find it, you can substitute by simmering 2 cups of pomegranate juice until it reduces to about 1/4 cup, or use a mixture of honey and lemon juice for a different but still delicious sauce.

Is falafel gluten-free?

This recipe contains flour, so it’s not gluten-free as written. However, you can easily substitute the all-purpose flour with chickpea flour or a gluten-free flour blend to make it suitable for those avoiding gluten.

Seasonal Variations to Keep Things Fresh

Summer Falafel

In summer, I love to add a bit of grated zucchini to the mixture (just make sure to squeeze out excess moisture first). The pomegranate sauce can be lightened up with some fresh mint and an extra squeeze of lemon.

Serve these summer falafels with a watermelon and feta side salad for the perfect hot weather meal. It’s so refreshing when the temperature is over 90 and turning on the oven feels like a personal attack.

Winter Falafel

In colder months, try adding warming spices like a pinch of cinnamon or allspice to the falafel mixture. For the sauce, substitute pomegranate molasses with date syrup for a deeper, more caramel-like sweetness.

Pair with a side of roasted root vegetables tossed with za’atar for a cozy falafel dinner that will warm you right up. This is my go-to comfort food when it’s snowing outside and I’m binge-watching K-dramas under a blanket.

Make-Ahead Meal Prep Ideas

Falafel is perfect for meal prep! Here’s how I approach it for busy weeks:

1. Prepare the falafel mixture on Sunday, but don’t cook it yet. Store it covered in the refrigerator.
2. Make a batch of the pomegranate tahini sauce and store in a jar in the fridge.
3. Chop vegetables for toppings and store in containers.
4. Each morning, quickly fry or bake as many falafel as you need for that day while you’re making coffee or getting ready.
5. Assemble your wrap, bowl, or salad, and you’re good to go!

This system has saved me from the lunchtime takeout trap more times than I can count. And honestly, it takes less time to fry up a few falafel than it does to decide which filter to use on your morning Instagram post. Just saying.

Final Thoughts on This Falafel Journey

There’s something so satisfying about mastering a dish that once seemed intimidating. From those early chickpea-explosion days with Lisa to now being able to whip up falafel that my family actually requests, it’s been a journey worth taking.

The pomegranate tahini sauce really is the special touch that makes these unique. That sweet-tart flavor against the earthy, spiced falafel creates a combination that’s unexpected but somehow feels like it was always meant to be.

Sometimes when I’m making this recipe, I think about the places I’ve yet to visit where falafel is a daily staple. Maybe someday I’ll get to try the real deal in Lebanon or Israel or Egypt. Until then, this recipe brings a little piece of the Middle Eastern cuisine into my kitchen.

I hope you’ll give these a try and let me know what you think!

If you are looking for more chickpea recipes, take a look at this delicious hummus with roasted peppers and these spicy oven roasted chickpeas, to fo full Middle Eastern mode!

Save this pin for your falafel cravings: