The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Falafel with Tahini Sauce
Facebook Tweet Google+ Pinterest Email More Sharing Options

Falafel with Tahini Sauce


Serves 4

1 lb/450g canned cannellini beans, drained

12oz/350g canned chickpeas, drained

1 onion, finely chopped

2 garlic cloves, chopped

1 small fresh red chile, seeded and chopped

1tsp baking powder

1oz/25g fresh parsley, chopped, plus extra sprigs to garnish

Pinch of cayenne pepper

2tbsp water

Salt and pepper

Vegetable oil, for deep frying the pita bread

Thick plain yogurt or yogurt dip and lemon wedges to serve


Tahini Sauce

7fl oz/200 ml/scant 1 cup seasame seed paste

1 garlic clove, chopped

1-2tbsp water

2-3tsp lemon juice



  1. To make the tahini sauce, put the sesame seed paste and garlic in a bowl. Gradually stir in the water until a fairly smooth consistence is reached, then stir in the lemon juice. Add more water or lemon juice, if necessary. Cover with plastic wrap and let chill in the refrigerator until required.
  2. To make the falafel, rinse and drain the beans and chickpeas. Put them in a food processor with the onion, garlic, chile, baking powder, chopped parsley, and cayenne pepper. Process to a coarse paste, then add the water and season with plenty of salt and pepper. Process again briefly.
  3. Heat about 2.5 inches/6cm of oil in a deep fat fryer, large, heavy bottom pan, or work over high heat. Deep fry rounded tablespoonfuls of the mixture in batches for 2-2.5 min. until golden and crispy on the outside. Remove with a slotted spoon and drain well on paper towels. Serve hot or cold, garnished with parsley sprigs and accompanied by the tahini sauce, pita bread, yogurt/dip, and lemon wedges.
More about falafel, sauce, tahini
Healthy Snacks Delivered Monthly

Leave a Comment

  1. Norma Plum
    Norma Plum
    Hi Sunshine, I absolutely love falafel. I love falafel on pita: a layer of hummus, falafel, lettuce, tomatoes, and tahini sauce. My arab friend insists that you should soak the dried chickpeas overnight for your falafel to turn out right; canned beans are too tender to achieve the right consistency and the proper texture. Yummy!
    Log in to reply.
  2. Sunshine
    I prefer my chickpeas with that kind of consistency myself :))) I'll just put them in the fridge when I've made too much and then later take them out and eat them by the handful just plain; I LOVE THEM!!
    Log in to reply.
  3. Karine Jaar
    Karine Jaar
    You are right Norma. The traditional falafel made in the arabic world always use dried chickpeas and let them soak overnight. If you don t do that, they will not have the right consistency ;)
    Log in to reply.
  4. Melissa Nott
    Melissa Nott
    Thank you for the recipe and the beautiful picture. I am now hungry.
    Log in to reply.
  5. AnnieBliss
    This is a great recipe - absolutely love it.
    Log in to reply.
  6. Demaisra
    Love falafels and this recipe. I recently read your can soak your chickpeas over night for a smoother and less dry falafel. I haven't tried this yet but plan to do so soon. Has anyone else tried soaking them?
    Log in to reply.


Connect with The Flaming Vegan

Sign Up to Vote!

10 second sign-up with Facebook or Google

Already a member? Log in to vote.