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The KILIG Kitchen · Party & Entertaining
Mini Falafel Balls with Tahini Dip
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Ingredients
- Cooked chickpeas - 1 cup (200 g)
- Garlic - 3 cloves
- Cumin - 1 tsp (3 g)
- Parsley - 2 tbsp (10 g), chopped
- Besan (gram flour) - 2 tbsp (20 g)
- Salt - ½ tsp (3 g)
- Oil - 1 tbsp (15 ml)
- For Tahini Dip:
- Tahini - 2 tbsp (30 g)
- Lemon juice - 1 tbsp (15 ml)
- Garlic - 1 clove, grated
- Water - 2-3 tbsp (as needed for consistency)
- Salt - ¼ tsp (1 g)
Method
- Blend chickpeas, garlic, cumin, parsley, besan, salt and oil into a coarse mixture. Shape into small balls.
- Arrange on mesh tray; Steam 100°C for 5 min → Air Fry 180°C for 15 min until crisp and golden.
- Meanwhile, whisk tahini, lemon juice, garlic, water and salt until smooth and creamy.
Chef's Notes
Steam ensures a soft, fluffy centre; air fry gives perfect crunch. Serve hot with the cooling tahini dip.