Crispy Amba Falafel
Golden, crispy falafel spiked with mango pickle (amba) and served warm with tahini drizzle. Ready in 25 minutes—no soaking required.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 9g
Ingredients
- 1 can (15 oz) canned chickpeas, drained and patted dry
- 3 tbsp amba (mango pickle paste)
- 3 tbsp all-purpose flour
- 2 cloves garlic, minced
- ¼ cup fresh cilantro, chopped
- ½ tsp cumin
- 3 tbsp tahini
Instructions
- 1
Pulse chickpeas, amba, flour, garlic, cilantro, and cumin in a food processor until just combined—texture should be coarse, not a paste.
- 2
Scoop mixture into 12 balls (walnut-sized) and place on a plate.
- 3
Heat oil in a skillet or air fryer to 350°F. Working in batches, fry falafel 4–5 minutes, turning halfway, until golden brown and crisp outside.
- 4
Transfer to a paper towel–lined plate. Whisk tahini with 2 tbsp water and a pinch of salt until pourable.
- 5
Serve falafel warm, drizzled with tahini sauce and a sprinkle of flaky salt.
Tools you’ll need
- food processor
- skillet or air fryer
- thermometer
- paper towels
- whisk
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