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Falafel & Tahini Sauce

Falafel Ingredients


Tahini Sauce Ingredients

  • 1 and a qtr cups of natural yoghurt;
  • Qtr cup of tahini;
  • 2 tablespoons lemon juice


  • Add onion and garlic cloves to the bowl of a food processor and blend until they are finely minced. Remove the mixture and press through a strainer to release as much liquid as possible (don’t be tempted to skip this).
  • Add chickpeas, parsley, coriander, salt, chilli powder and cumin to the bowl of the food processor and pulse until they are blended but not pureed (I used the “dough” setting and it worked really well)
  • Add the onion mixture to the mix with the baking powder and some flour – blend again and the mixture should start to form a ball – add more flour if the mixture is too wet.
  • Transfer the mixture to a bowl, cover and leave in the fridge for an hour or so.
  • Whilst the mixture is chilling, make the tahini sauce by whisking together the yoghurt, tahini and lemon juice – season to taste and put in the fridge.
  • Once the falafel mixture has chilled, form the mixture into balls – approx. 3 tablespoons per falafel – you can add more flour at this stage if the mixture seems too wet.
  • Warm some vegetable oil in a large pan for approx. three minutes – add the falafel one by one and brown for approx. 3 minutes on each side (gently flatten the falafel so that they get cooked through). Once cooked, transfer to a cooling rack and season with salt and pepper.
  • Serve three or four falafel inside a warm, halved pitta with salad and drizzle with tahini sauce. Enjoy!


Recipe Courtesy of Eve Cherrington