Falafel Tahini Sauce Recipes

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FALAFEL WITH TAHINI SAUCE



Falafel with Tahini Sauce image

There's not one "right" way to make a falafel. So if you like less onion, put in less onion. If you like more herbs, put in more herbs. More spice, more spice. It's really up to you.

Provided by Amanda Cohen

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 28

1 tablespoon coriander seeds
1 tablespoon cumin seeds
2 teaspoons granulated garlic
2 teaspoon chili powder
1 tablespoon dried parsley
1 teaspoon granulated onion
1/2 teaspoon za'atar
1/2 teaspoon sumac
Pinch allspice
Pinch chili flakes
Pinch black pepper
1 cup dried chickpeas, soaked overnight (yields two cups)
1/2 red onion, chopped
5 garlic cloves, chopped
3/4 cup chopped parsley (half bunch)
3/4 cup chopped cilantro (half bunch)
1/8 teaspoon baking soda
1 1/2 tablespoons spice mix
1/2 tablespoon salt plus more to taste
6 cups vegetable oil (fill the pot ¾ full)
1 garlic clove, chopped
2/3 cup water
2/3 cup tahini
Juice of half a lemon plus more to taste
1 teaspoon extra virgin olive oil
Salt, to taste
parsley
Lemon wedge

Steps:

  • Make the spice mix: In a skillet over low heat, toast the coriander and cumin seeds until fragrant, 1-2 minutes. Grind the toasted seeds in a spice grinder. Add the dried parsley, granulated garlic, chili powder, granulated onion, za'atar, sumac, allspice, chili flakes, a few turns of black pepper and continue grinding to combine. Set aside. Spice mix will keep for several weeks in an airtight jar.
  • For the falafel: In a food processor, add the chickpeas, chopped onion and garlic, parsley, cilantro, baking soda, spice mix and salt. Pulse until the mixture's combined and the chickpeas are pea-size, stopping and stirring halfway through. Tightly pack the falafel mixture into balls the size of an extra large marble and set aside.
  • Fry the falafel: Pour oil half full into a deep pan and set over medium heat. Secure a deep-fry thermometer to the pan's side and heat oil to 375 degrees F. Using a spider strainer, gently drop the falafel balls, one at a time, into the hot oil making sure the pot isn't overcrowded with falafel. Cook until most of the bubbles have disappeared and the falafel is golden brown, 1-2 minutes. Remove to a wire rack fitted over a baking sheet to cool and repeat the process until all of the falafel balls are cooked.
  • Make the tahini dressing and assemble the dish: In a blender add the garlic, water, tahini, lemon juice, olive oil, and salt. Blend until combined. Taste for seasoning, adding more salt and lemon juice if necessary and blend again. Set aside. Tahini sauce can be made several days ahead and stored in the refrigerator. To serve, place falafel balls on a platter, drizzle with tahini sauce and garnish with parsley and a lemon wedge.

CLASSIC FALAFEL AND TAHINI SAUCE RECIPE BY TASTY



Classic Falafel And Tahini Sauce Recipe by Tasty image

Here's what you need: dried chickpea, water, fresh parsley, fresh cilantro, fresh mint, garlic, onion, paprika, cumin, ground coriander, baking soda, sesame seed, salt, pepper, oil, sesame seed, sesame oil, olive oil, lemon juice

Provided by Gwenaelle Le Cochennec

Categories     Appetizers

Yield 16 falafels

Number Of Ingredients 19

2 ½ cups dried chickpea
8 cups water
½ bunch fresh parsley
¼ bunch fresh cilantro
¼ bunch fresh mint
7 cloves garlic, halved, divided
1 onion, roughly chopped
1 teaspoon paprika
2 ¼ teaspoons cumin, divided
2 teaspoons ground coriander
1 teaspoon baking soda
1 tablespoon sesame seed, toasted
salt, to taste
pepper, to taste
oil, to fry
5 tablespoons sesame seed
1 teaspoon sesame oil
1 ½ tablespoons olive oil
1 teaspoon lemon juice

Steps:

  • Soak the chickpeas in the water for at least one night, ensuring that the chickpeas are fully submerged.
  • Drain the chickpeas in a colander. Line a baking sheet with paper towels and add the chickpeas. Cover with more paper towels and let dry for at least 2 hours.
  • Add the dried chickpeas, parsley, cilantro, coriander, mint, 5 cloves of garlic, onion, paprika, 2 teaspoons of cumin, ground coriander, baking soda, toasted sesame seeds, salt, and pepper, in a blender and blend until smooth.
  • Use your hands to form falafel the size of a ping pong ball.
  • Heat oil to 320°F (160°C) in a large pot.
  • Add the falafel in batches, and fry until golden brown, about 2 minutes.
  • To make tahini sauce, heat the sesame seeds in a frying pan over medium heat until the seeds brown slightly.
  • Let cool for about 5 minutes and pour into a small blender or coffee grinder.
  • Add the sesame oil and half of the olive oil and blend. Add the rest of the olive oil and blend again until you get a smooth mixture.
  • Add ¼ teaspoon of cumin, 2 garlic cloves and lemon juice and blend.
  • Serve the tahini sauce with falafel.
  • Enjoy!

Nutrition Facts : Calories 156 calories, Carbohydrate 19 grams, Fat 6 grams, Fiber 4 grams, Protein 6 grams, Sugar 3 grams

FALAFEL WITH TAHINI SAUCE



Falafel with Tahini Sauce image

Serve this traditional falafel from Michael's Genuine Food & Drink chef Michael Schwartz tucked inside pita bread for a satisfying sandwich or on its own as a protein-packed appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 2 dozen falafels

Number Of Ingredients 14

2 cups dried chickpeas, picked through and rinsed
1 small red onion, coarsely chopped
4 cloves garlic, smashed
1/2 cup coarsely chopped fresh flat-leaf parsley
1/2 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped fresh mint
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon baking powder
1 1/2 tablespoons coarse salt
1 1/2 teaspoons freshly ground black pepper
Canola oil, for frying
Tahini Sauce
Quick Pickled Vegetables

Steps:

  • Place chickpeas in a large bowl and add enough water to cover by 3 inches. Place bowl in refrigerator and let soak until the chickpeas swell to double their size, at least 12 hours and up to 24. Drain and rinse thoroughly.
  • Transfer rinsed chickpeas to the bowl of a food processor and pulse until well ground (about the consistency of cornmeal). Add onion, garlic, parsley, cilantro, mint, cumin, coriander, baking powder, salt, and pepper; process until mixture is pureed, scraping down sides as necessary. Falafel mixture can be made 3 to 4 days in advance and kept refrigerated in an airtight container until ready to use.
  • Fill a countertop electric fryer or a deep pot 3 inches high with oil. Heat until it reaches 350 degrees on a deep-fry thermometer. Using your hands, form falafel mixture into a 1 3/4-inch balls, pressing tightly so that falafel does not fall apart while frying.
  • Using a slotted spoon and working in batches, carefully add falafel to hot oil, gently nudging so they do not stick to the bottom. Fry, turning as needed, until crusty and dark brown on all sides, about 5 minutes. Transfer falafel to a paper towel-lined plate to drain. Serve immediately with tahini and pickled vegetables.

FALAFEL WITH TAHINI SAUCE



Falafel with Tahini Sauce image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h25m

Yield about 2 1/2 dozen

Number Of Ingredients 19

1 1/2 cups dried, peeled fava beans (skinless, split broad beans), soaked in cold water for 24 hours (See Cook's Note)
1/3 cup dried chickpeas, soaked in cold water for 24 hours
1 yellow onion, finely chopped
1/4 cup minced parsley leaves
1/4 cup minced cilantro leaves
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon baking soda or baking powder
1 teaspoon salt
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
Vegetable oil, for frying
Tahini Sauce, for serving, recipe follows
Pita bread, for serving, optional
1 cup tahini paste
1/4 cup plus more, if necessary, lemon juice
2 small cloves garlic, minced
1/2 to 3/4 cup water, as needed
1/2 to 3/4 teaspoon salt

Steps:

  • Drain and rinse both the fava beans as well as the chickpeas. Combine both beans in the bowl of a food processor, along with the onion, parsley, cilantro, garlic, cumin, baking soda, salt, ground coriander, and cayenne, and pulse, scraping down the sides of the bowl as necessary, until a coarse paste is formed. Add 1 or 2 tablespoons of water, if needed to make the paste hold together - you will have to remove the lid of the processor and check this by pressing some of the mixture together between your fingers. Add a bit more water, if necessary. Transfer to a bowl and set aside to rest for about 30 minutes.
  • Preheat at least 3-inches of oil in a saucepan or a deep-fryer to 350 degrees F.
  • Scoop the fava-chick pea mixture into 1 1/2 to 2-tablespoon increments and, using your hands, shape into balls or patties about 1 1/2 to 2-inches in diameter. Gently lower the falafel balls into the hot oil (these are fragile - do not drop them or they will fall apart.) Fry the falafel in batches until crisp and brown, turning to promote even browning, 2 to 2 1/2 minutes. Transfer to paper-lined plates to drain briefly before serving with the Tahini Sauce and pita bread, if using.
  • Make the sauce by combining the tahini paste, lemon juice, and garlic in a bowl and stirring to combine. Add the water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream. (Note that the sauce might appear to separate for a bit before enough water has been added; just keep adding more water bit by bit and stirring until the sauce comes together.) Season to taste with salt and more lemon juice, if necessary. Transfer to a nonreactive container and refrigerate until ready to serve the falafel.

FALAFEL WITH TAHINI SAUCE



Falafel with Tahini Sauce image

Falafel, usually tucked into pita bread with lettuce, tomato, and tahini sauce, is one of the best-known Middle Eastern street foods. At home, falafels make a rustic hot hors d'oeuvre, with a bowl of creamy tahini sauce for dipping. These fry up just right: crunchy on the outside and fluffy in the middle. The baking powder gives the falafels a little lift so they don't sit in your stomach like belly bombs! All the fresh herbs make for a vibrant flavor and super green color. The chickpeas need to soak for a bit, so plan accordingly. The falafels are amazing with Quick Pickled Vegetables (page 235).

Yield makes about 2 dozen falafels

Number Of Ingredients 19

2 cups dried chickpeas, picked through and rinsed
1 small red onion, coarsely chopped
4 garlic cloves, smashed
1/2 cup coarsely chopped fresh flat-leaf parsley
1/2 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped fresh mint
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon baking powder
1 1/2 tablespoons kosher salt
1 1/2 teaspoons freshly ground black pepper
Canola oil, for frying
Tahini Sauce (recipe follows)
1/2 cup tahini (sesame seed paste)
1 tablespoon soy sauce
Juice of 1 lemon
2 garlic cloves, minced
Pinch of kosher salt
(makes 1 cup)

Steps:

  • Put the chickpeas in a large bowl and add cool water to cover by 3 inches. Soak the beans in the refrigerator for at least 12 hours or up to 24; the chickpeas will swell to double their original size. Drain and rinse thoroughly.
  • Put the soaked chickpeas in a food processor and pulse until well ground (about the consistency of cornmeal). Add the onion, garlic, parsley, cilantro, mint, cumin, coriander, baking powder, salt, and pepper; process until the mixture is completely pureed, scraping down the sides of the bowl as needed. If you have a small processor, you will have to do this in batches, but be sure to combine the batches in a mixing bowl at the end so all the ingredients are evenly distributed. You can make the falafel mixture 3 or 4 days in advance; store it covered in the refrigerator.
  • Heat 3 inches of oil to 350°F in a countertop electric fryer or deep pot. If you don't have a deep-fry thermometer, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it. If bubbles circle around the end, then you're good to go.
  • Form the falafel mixture into golf-size balls with your hands. Be sure to press the mixture tightly; if the balls are too loose they'll fall apart. Carefully slip a few of the falafels at a time into the hot oil with a slotted spoon, gently nudging them so they don't stick to the bottom. Fry until the falafels are a crusty dark brown on all sides, turning as needed so there are no hot spots, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.
  • To serve, arrange the falafels on a platter with a bowl of tahini sauce on the side for dipping.
  • Combine the tahini, soy, lemon juice, garlic, salt, and 1/2 cup water in a blender. Process on high speed to make a smooth and creamy sauce. If the tahini sauce gets too thick as it sits, mix in a little bit of water or lemon juice to thin it out.

FALAFEL WITH TAHINI AND CILANTRO SAUCES



Falafel With Tahini and Cilantro Sauces image

This is a great vegetarian dish for lunch or dinner!! Crisp on the outside, tender in the middle. Add more pepper flakes to the cilantro sauce is you like more bite.

Provided by Diana Adcock

Categories     Sauces

Time 41m

Yield 8 serving(s)

Number Of Ingredients 32

2 cups cooked drained chickpeas
3/4 cup finely chopped onion
2 tablespoons parsley
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1/2 teaspoon baking powder
7 tablespoons flour
4 cups vegetable oil
1/3 cup tahini
1/2 cup water
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1 pinch cayenne
1/4 cup chopped cilantro
3 garlic cloves, minced
2 green onions, chopped
1 teaspoon red pepper flakes
1/2 cup peanut oil
1/4 cup vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 pinch sugar
warm pita bread
shredded lettuce
diced tomato

Steps:

  • In a food processor or blender mix together the first 11 ingredients until JUST smooth-a few small pieces is fine.
  • Stir in the baking powder and flour mixing well.
  • Cover and place in the fridge for 30 minutes.
  • (this is included in prep time).
  • In the meantime in a food processor or blender combine the tahini, water, lemon juice, garlic, salt and cayenne-pulse to smooth and pour into a squirt bottle if you have one.
  • Set aside.
  • In a food processor or blender combine the cilantro, garlic, onions, red pepper flakes, peanut oil, vegetable oil, salt, pepper and sugar.
  • Puree to smooth and pour into a squirt bottle if you have another one.
  • Set aside.
  • Shred lettuce, dice tomatoes and wrap pitas in a JUST damp towel and place in the middle of a 250°F oven.
  • Heat oil over medium high heat in a heavy skillet-you would only need around 2 inches of oil for this-or in a deep, heavy saucepan.
  • Take about 2 T chickpea mixture and form into a ball, then press to form a small patty.
  • Repeat until you have 3 or 4 and carefully place in hot oil with a slotted spoon.
  • Fry 2 minutes, flip and fry for 2 minutes more.
  • You want the falafel nice and golden brown.
  • Repeat with remaining falafels.
  • Drain on a rack with paper towels or newspaper underneath.
  • Slice a warm pita in half, open and fill with lettuce and tomato, then 3 flalafels.
  • Squirt in some tahini sauce and cilantro sauce.
  • Serve.

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2022-05-13 Here are 50 ideas to serve with delicious falafel balls. These side dishes make for the perfect meal! 1. Tahini Sauce. The Tahini sauce filled with rich nutty flavor through ground-up sesame seeds is a great choice for falafel balls. It delivers a creamy texture that complements the crispiness of the deep-fried dish.
From sarahscoop.com


6-INGREDIENT LEMON TAHINI SAUCE (FALAFEL SAUCE) - ALPHAFOODIE
2022-02-08 In a small bowl, combine the tahini, seasonings, garlic, and lemon juice. Using either a whisk or fork, mix everything until well combined. Add ice-cold water, one tablespoon at a time, whisking well in between, until the sauce is a creamy consistency (perfect to drizzle over falafel) or to your desired consistency.
From alphafoodie.com


HOMEMADE FALAFEL WITH TAHINI SAUCE - SIMMER
2020-08-06 Cover the bowl with plastic wrap and refrigerate for about 1 hour or until needed. Step 4 Fill a medium stock pot with vegetable oil about 1 ½-inches deep and place over medium heat. The ideal temperature to fry falafel is between 360 and 375 degrees F. If possible, monitor the temperature deep fry or candy thermometer.
From simmerandsauce.com


FALAFEL WITH TAHINI SAUCE | THE SPLENDID TABLE
2018-07-26 For the falafel: Place chickpeas in large container and cover with water by 2 to 3 inches. Soak at room temperature for at least 8 hours or up to 24 hours. Drain well. 2. For the tahini sauce: Whisk tahini, yogurt, and lemon juice in medium bowl until smooth. Whisk in water to thin sauce as desired.
From splendidtable.org


FALAFEL RECIPE (WITH TAHINI SAUCE!) - CRUNCHY CREAMY SWEET
2021-04-25 Shape the mixture into balls (scoop about 2 tablespoons of the dough). Fry them in batches to not overcrowd the pot. Fry until brown and crispy. Place falafel on a plate with a paper towel to drain the excess oil. Repeat with the remaining dough. In a food processor, combine tahini, lemon juice, water, garlic and salt.
From crunchycreamysweet.com


HOW TO MAKE MIDDLE EASTERN TAHINI SAUCE - TORI AVEY
2010-01-20 Instructions. Grind tahini paste, lukewarm water, garlic, lemon juice and salt together in a food processor or blender until sauce is creamy and ivory-colored. A food processor is the easiest way to make this sauce; scrape the sides of the processor periodically during processing. If using a blender, you may need to use a long-handled spoon to ...
From toriavey.com


FALAFEL BOWLS WITH TAHINI SAUCE - THE LAST FOOD BLOG
2020-06-07 Add the chickpeas, chopped red onion, chopped herbs, minced garlic, spices and herbs to a food processer and blitz until you have a rough paste. Add 1 or 2 tablespoons of cold water and blitz again. Measure one tablespoon of the paste and shape the paste into balls between the palms of your hands.
From thelastfoodblog.com


HOMEMADE FALAFEL WITH TAHINI SAUCE - JUST A TASTE
2018-04-16 Transfer the falafel mixture to a bowl, cover it with plastic wrap and refrigerate it for 1 hour. While the falafel mixture is chilling, prepare the tahini sauce by whisking together the yogurt, tahini and lemon juice. Season it with salt and pepper, cover it and place it in the fridge. Once the falafel mixture has chilled, use a small ice ...
From justataste.com


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