Falafel With Tahini Sauce

Falafel With Tahini Sauce

By The Weekly  , , ,

April 28, 2016

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  • Prep: 5 mins
  • Cook: 25 mins
  • Yields: 6 Falafels


1 cup (200 g) dried chickpeas

1 cup (180 g) dried broad beans

2-4 cloves of garlic, chopped coarsely

1 medium (150 g) brown onion, chopped coarsely

1 small bunch coriander, washed and chopped coarsely

1½ tbsps ground cumin

1 tsp ground coriander

½ tsp black pepper

½ tsp ground chilli

2 tsps salt

1 tsp bicarbonate of soda

Vegetable oil, for deep frying

Lebanese bread, sliced pickled cucumbers,

radishes, tomatoes, lettuce, fresh mint leaves and red onion, to serve


½ cup (140 g) tahini paste

¼ cup (60 ml) water

¼ cup (60 ml) lemon juice

2 cloves garlic

½ tsp salt


1Combine the chickpeas and broad beans in a large bowl. Pour over boiling water, ensuring beans are completely covered. Soak overnight.

2Rinse chickpeas a few times in cold water and drain well. Combine the drained chickpeas and broad beans in a food processor with the garlic, onion, cumin, coriander, pepper, chilli and salt. Process until the mixture becomes a crumbly paste. Cover and refrigerate for about 2 hours.

3To prepare tahini sauce, combine all ingredients in a small bowl and mix well.

4Remove falafel mixture from refrigerator and stir in bicarbonate of soda; mix well. Roll heaped tablespoons of falafel mixture into oval shapes.

5Heat the vegetable oil in a deep fryer or a large, deep saucepan. Deep-fry the falafels in batches for a few minutes or until golden brown. Serve the warm falafels with the tahini sauce, Lebanese bread, pickled cucumbers, radishes and a fresh salad of sliced tomatoes, lettuce, mint and red onion.

Photo: John Paul Urizar

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