Falafel and Tahini Sauce Recipe

Name: Falafel and Tahini Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (64 g) tahini; Juice of 1 lemon (about 3 tablespoons [45 ml]); 1/4 teaspoon fine sea salt; 1/4 teaspoon red pepper flakes; 1 tablespoon (8 g) cornstarch; 1 clove garlic, minced; 3/4 cup (180 ml) unsweetened soymilk; 1/2 teaspoon ground cumin; 1 can (15 ounces, or 425 g) chickpeas, drained and rinsed; Juice of 1 small lemon (about 3 tablespoons [45 ml]); 2 cloves garlic, minced; 1 teaspoon granulated onion; 1 teaspoon ground cumin; 2 teaspoons (4 g) ground coriander; 2 teaspoons ( 1/2 g) dried cilantro; 1/4 teaspoon red pepper flakes; 1/4 teaspoon fine sea salt; 6 tablespoons (30 g) panko bread crumbs; 2 tablespoons (18 g) vital wheat gluten flour; 1 tablespoon (16 g) tahini; 1 small roasted red pepper, chopped; Vegetable oil, for frying

Servings: persons

1/4 cup (64 g) tahini
Juice of 1 lemon (about 3 tablespoons [45 ml])
1/4 teaspoon fine sea salt
1/4 teaspoon red pepper flakes
1 tablespoon (8 g) cornstarch
1 clove garlic, minced
3/4 cup (180 ml) unsweetened soymilk
1/2 teaspoon ground cumin
1 can (15 ounces, or 425 g) chickpeas, drained and rinsed
Juice of 1 small lemon (about 3 tablespoons [45 ml])
2 cloves garlic, minced
1 teaspoon granulated onion
1 teaspoon ground cumin
2 teaspoons (4 g) ground coriander
2 teaspoons ( 1/2 g) dried cilantro
1/4 teaspoon red pepper flakes
1/4 teaspoon fine sea salt
6 tablespoons (30 g) panko bread crumbs
2 tablespoons (18 g) vital wheat gluten flour
1 tablespoon (16 g) tahini
1 small roasted red pepper, chopped
Vegetable oil, for frying

1
To make the sauce: Using a blender, combine all the ingredients.
2
Heat over medium-high heat in a medium-size saucepan, whisking constantly, until slightly thickened, about 3 minutes.
3
Set aside.
4
To make the falafel: Using a food processor, pulse the chickpeas a few times just until none are left whole.
5
Add the remaining ingredients and pulse until combined: you want the batter to hold together when pinched, but not be completely smooth because you want some texture left.
6
Gather 2 generously packed tablespoons (40 g) per falafel, and shape into a ball.
7
You will get 10 falafel in all.
8
Use a deep fryer, or fill a heavy, deep saucepan with 3 inches (5 em) of oil.
9
Heat to 350F (180C).
10
Do not overcrowd!
11
Fry the falafel in batches until golden brown, flipping them once, about 2 minutes.
12
Remove from the oil with a heat-proof slotted spoon.
13
Drain on paper towels.
14
Repeat with the remaining falafel.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/4 cup (64 g) tahini, Juice of 1 lemon (about 3 tablespoons [45 ml]), 1/4 teaspoon fine sea salt, 1/4 teaspoon red pepper flakes, and more.

Yes, Falafel and Tahini Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Falafel and Tahini Sauce

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