Crispy Falafel with Garlicky Tahini Sauce

Falafel-e Abadani


Preparation info

  • Serves:

    6 to 8

    • Difficulty


    • Ready in

      26 hr

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

Falafels are particularly popular around the Persian Gulf. This is my favorite version because it’s full of fresh herbs. Street vendor in Abadan make falafels and turnovers/dast pich wrapped in lavash bread (an Abadani specialty).



  • 2 cups/400 g dried chickpeas, or 4 x 15 oz/425


  1. For the chickpeas: Soak the dried chickpeas in water with the salt and baking soda for 24 hours, then drain and rinse. (If using canned chickpeas, drain, rinse and dry thoroughly.)
  2. For the paste: Place the chickpeas in a food processor along with all the ingredients for the paste, and pulse until you have a sticky paste (if you want the falafels more