• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Falafel with Tahini Sauce

June 25, 2010 | Appetizers, Beans & Grains, Vegetables

I’ve been staring at a recipe for falafel from epicurious.com for weeks now, intent on making some. Falafel doesn’t win any points for food photography (and it doesn’t help that I snapped this shot just as guests were arriving for my cocktail party last night), but at least you’ll get the idea.Falafel starts with a can of chickpeas that are drained and rinsed.They get pulsed in the food processor with a bunch of goodies like parsley, cilantro, onion, garlic and spices before flour (or bulgur wheat) is added as a binder to hold it all together. I used flour, and found I needed quite a bit more than I thought to get a dough that would hold together in balls.You can either serve the falafel with just the tahini dipping sauce or you can stuff them into pita bread pockets, using the tahini sauce instead of mayo and filling them with diced peppers, onions and tomatoes. These are a great appetizer for a party if you make them small enough to eat from a toothpick! Fry them up the day before and reheat in the oven before serving.

Falafel with Tahini Sauce
Prep time
Cook time
Total time
Recipe type: Appetizer,Entree
Serves: 20
  • 1 can chickpeas, drained
  • 1 medium onion, roughly chopped
  • 3 cloves garlic, minced
  • ¼ cup minced fresh parsley
  • ¼ cup minced fresh cilantro
  • ¼ teaspoon ground red pepper
  • 1 teaspoon cumin
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon baking powder
  • ½ cup flour, or more if needed
  • canola oil, for frying
  • 3 tablespoons tahini (sesame paste)
  • 3 tablespoons hot water
  • 1 lemon, juiced
  • ¼ teaspoon cumin
  • ¼ teaspoon salt
  • 1 clove garlic, finely minced
  1. Place chickpeas, onion, garlic, parsley, cilantro, red pepper, cumin, salt and pepper in the bowl of a food processor and pulse until well mixed but not completely pureed. Add baking powder and flour, pulsing to incorporate. Try making a ball with the dough - if it's still very sticky, add more flour, about a tablespoon at a time, until the dough holds into a ball. Refrigerate dough for 2 or more hours. Add 3 inches of oil to a high sided saute pan and heat to 375 degrees. Use a small ice cream or cookie scoop to form balls and cook about 6 at a time, turning regularly until they are well browned overall and cooked through, about 5 minutes total. Remove with a slotted spoon to a plate lined with a paper towel and repeat with remaining dough.
  2. Combine all remaining ingredients in a blender and process until smooth. Serve as dipping sauce for falafel.


Leave a Reply

Rate this recipe:  

About Michele

My Cookbooks


Profile in Colorado Homes & Lifestyles

CHL with books 7-2014

Restaurant Reviews

  • opus denver asparagus salad
  • chefs-up-front-denver-cooking-matters-chef-troy-guard
  • dining out tip
  • mccormick and schmicks lobster salad
  • taste of the nation vail
  • izakaya-den-1
  • yaxche playa del carmen 9 flaming drinks

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans bechamel beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate Christmas cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting rosemary salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini


Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger


Other Stuff

Cooking with Michele

my foodgawker gallery

Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School