Falafel with Basil Tahini Dressing

DIY falafel with the creamy dressing of your dreams.
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This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner. 

Ok, we agree, this looks tricky but it's not at all. You can make falafel yourself and most importantly, this dressing is your new best friend. 


Herb Falafel

  • 1 cup dried and soaked overnight garbanzo beans
  • 1⁄2 white onion
  • 4 garlic cloves
  • 1 teaspoon baking powder
  • 2 tablespoon flour
  • 1⁄2 cup cilantro
  • 1⁄4 cup mint
  • 1⁄2 cup parsley
  • 1⁄2 lemon
  • 1 teaspoon cayenne
  • 1 teaspoon cumin
  • 1 teaspoon red pepper flakes
  • Salt and pepper to taste

Basil Tahini Sauce

  • 1/4 cup Unsweetened Creamer
  • 1 cup basil
  • 3 garlic cloves
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 lemon juice
  • 11⁄2 tablespoon tahini
  • 1/3rd cup water (less or more depending on the consistency you want)


2 cups vegetable oil for frying (feel free to also bake in the oven instead)


The night before, take 1 cup of chickpeas and soak in water overnight. TIP! They will triple in size, but you will use 1 cup of overnight SOAKED chickpeas, so you will have leftover soaked chickpeas.

Next, make your sauce by bleeding up basil, garlic cloves, pepper, cumin, salt, lemon juice, tahini, water and your creamer. Blend until a dressing forms. Add more water if its too thick.

In a food processor, take your soaked chickpeas and pulse a few times until a nut-like form is created. TIP: It’s important to PULSE and not to blend.

Next, slowly start adding the rest of your ingredients in the food processor; onions, garlic cloves, salt, baking powder, flour, cilantro, mint, parsley, lemon cayenne, cumin, red pepper flakes and salt and pepper to taste.

Continue to pulse all the ingredients until a thick and chunky mixture is formed. You don’t want your mixture completely blended.

Next, take your hands and form balls gently. Heat up your vegetable oil in a deep dish and fry your falafel until crispy on the outside and cooked in the center (about 6-10 minutes). Set aide of paper towels until ready to serve.

Enjoy and serve with pita bread, your basil tahini and israeli salad!