Sunday, 29 April 2012

Falafel with Tahini Sauce

Falafel with Tahini Sauce
This is a very tasty light starter or can be part of a meze spread.  You can prepare this dish in advance and reheat in a low oven when ready to serve.

Makes 10
Prep time:   35 minutes
Cooking time: 15 minutes

1 x 400g/14 oz tin of chick peas, drained
Sea salt & pepper
1 small handful of fresh mint, chopped
2 tsp ground cumin
1 tsp bicarbonate of soda
1 lemon, zest only
2 garlic cloves, peeled & finely chopped
½ onion, peeled & finely chopped
1 small handful of fresh coriander, chopped
Vegetable oil for shallow frying

Tahini Sauce
1 tbsp tahini
4 tbsp Greek yogurt
2 tbsp lemon juice
1 tsp honey


1.  Place the chick peas into a food processor with a good pinch of salt and blitz.  Add the rest of the ingredients except the oil and blend until you have a fine bread crumb texture.  Season to taste.

2.  Shape the mixture into golf ball sizes and place on a tray, cover with cling film and place in the refrigerator for 30 minutes.

3.  For the sauce, place all the ingredients in a bowl and mix thoroughly, season to taste.

4.  For the falafel, heat 2cm of oil in a large frying pan, make sure that the oil is fully heated through.  Shallow-fry for 4-5 minutes, turn occasionally until golden and crisp.  Drain on kitchen paper and keep warm in a low oven until all the rest are cooked.

5.  Serve the falafels with the tahini sauce.  You could also serve them with warm pitta bread and salad.


  1. I love falafel: I cold eat that food everyday! thanks for the recipe.

  2. Mmmm, these sound great:) Thanks for the recipe!