Crispy Homemade Falafel

Golden on the outside, tender and flavorful on the inside - these falafels are pure Middle Eastern comfort in every bite.

With Hey Falafel as your secret weapon, there's no need to dig through the spice cabinet. This well-balanced blend delivers the authentic flavor of traditional falafel with a subtle crunch from sesame seeds - a little touch that also elevates your hummus, dressings, and sauces. Skip the spice math - this one’s got it all!

Soak your chickpeas, fire up the fryer, and get ready to serve crispy falafels with creamy tahini sauce, juicy tomato salad, and warm flatbreads. It's fresh, vibrant comfort food - perfect for a casual weeknight or weekend gathering.

Falafel:
300 g dried chickpeas (soaked overnight)
1 onion
1 handful of flat-leaf parsley
2 garlic cloves crushed
1 tsp baking soda
1 tbsp Hey Falafel
1 L neutral oil for frying

Tahini dressing:
6 tbsp creme fraiche or yogurt
2 tbsp tahini
1 tsp honey
1 garlic clove
1 lemon
1 tsp Hey Falafel

Tomato salad:
6 large ripe tomatoes
1 red onion
1–2 tsp Sumac (adjust to taste)
3 tbsp fresh parsley chopped
Seeds from ½ pomegranate
Salt and pepper to taste

To serve:
Pita or flatbread
Chili paste or chili sauce
Hummus

Falafel:
Soak the chickpeas in cold water overnight. Drain thoroughly when ready to use.

Add chickpeas, onion, garlic, parsley, Hey Falafel, and baking soda to a food processor. Blend until you have a coarse, cohesive mixture. If you don’t have a processor, finely chop everything and knead by hand - a bit more work, but still effective!

Chill the mixture for 30 minutes to help it firm up.

Heat the oil in a deep pot. Test with a small falafel ball - if bubbles rise around it, you’re good to go.
Shape the mixture into small, slightly flattened balls. Fry in batches so they don’t touch.

Cook until golden brown and crisp. Let them drain on a paper towel to remove excess oil.

Tahini dressing:
Mix all the ingredients in a bowl. Adjust seasoning to taste.

Tomato salad:
Cut the tomatoes into wedges and slice the onion thinly. Chop parsley.

Combine tomatoes, onion, parsley, and pomegranate seeds in a bowl. Sprinkle with sumac and season with salt and pepper.

To serve
Serve the falafels warm with pita or flatbread, tahini dressing, tomato salad, chili paste, and a scoop of hummus.

Enjoy your meal!