Falafel With Tahina Sauce

Falafel With Tahina Sauce

Falafel With Tahina Sauce

Ingredients (Slightly UPDATED VERSION)

  • 3/4 cup dried chickpeas

  • 3/4 cup dried split fava beans (or dried chickpeas if you don’t have split fava beans)

  • 4 garlic cloves

  • 1 small onion, coarsely chopped

  • 1 green onion, coarsely chopped

  • 1 tsp dried mint

  • 1 1/2 tsp cumin

  • 1 1/2 tsp coriander

  • 1 1/2 tsp sea salt (or to taste)

  • 1/2 tsp pepper

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1 tbsp fresh lemon juice

  • 1 cup fresh parsley leaves

  • 1 cup fresh cilantro leaves

  • Sesame seeds

  • Tahina Sauce:
  • 1/2 cup tahini paste

  • 1/2 cup warm water

  • 1/4 cup fresh lemon juice

  • 1/4 tsp each of dried mint and cumin (optional)

  • 1 minced garlic clove

  • 1/2 tsp sea salt

  • 1/4 tsp pepper


  • In a bowl, add the chickpeas and fava beans. Pour around 4 cups water to cover. Soak overnight.
  • In a food processor, mix all ingredients except sesame seeds together.
  • Mix until a paste forms. Refrigerate for about an hour. Meanwhile, whisk all the tahina sauce ingredients together until smooth, refrigerate until ready to serve.
  • With a tablespoon cookie scoop, for patties, then press some sesame seeds onto tops.
  • Deep-fry for around 3 minutes, or until the falafels are nicely browned. Enjoy them with tahini sauce, and in some pita bread with onions, lettuce, tomatoes, and Arabic pickled turnips.
Tahina Sauce

2 thoughts on “Falafel With Tahina Sauce

  1. These are wonderfully delicious but the didn’t get a crispy outside in the deep fryer at 225 degrees F. Did I miss something? I really want to get this right

    1. Hi Marie!
      Sorry for the delayed response! I am only just seeing this.
      That is a low temperature. Please try deep frying at 350 degrees. This should work! Thanks for trying the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top