Falafel with Tahini Sauce

  •   One night for preparation time plus 20 min cooking time

    Preparation Time

  • easy

    Difficulty Level

  • 4


Falafel is a deep-fried ball made from chickpeas, fava beans or both. It is traditionally served with a pita or flatbread and is usually topped with tahini sauce, hummus, and fried eggplant. The origin of falafel is still unknown and controversial. According to a well-known theory, Egyptians were the first ones who ever cooked falafel and the dish later migrated towards the Middle East. In the region of Levant, chickpeas replaced the fava beans used by the Egyptians. The scientists believe that its history may go back to Pharaonic Egypt. It is now a favorite dish, not only in the Middle East, but also around the world. The nutritional value of the falafel is high, even though the amount the fat it contains is increased when fried. To reduce the amount of fat, falafel can also be baked in the oven.


Aromatic, For Vegetarians, For vegans

  • 400 gr chickpeas, soaked overnight
  • ½ tsp garlic Sunspices
  • 1 tbsp dried onion Sunspices
  • 2-3 tbsp parsley, chopped
  • 2 tbsp flour
  • 2 tsp cumin Sunspices
  • 2 tsp coriander Sunspices
  • ½ - 1 tsp chili Sunspices
  • Oil for frying

For the tahini sauce

  • 4 tbsp tahini
  • Juice from 1 lemon
  • 2 tbsp water


  1. We drain and rinse the chickpeas. We dry them thoroughly with a towel to remove as much moisture as possible. We pour them into our food processor and we pulse them until slightly mashed. We add all the remaining ingredients and we pulse them until blended or until pureed, depending on our preferences. We form the mixture into patties 8 cm in diameter and 1.5 cm in thickness. We heat the oil and we fry the falafels in batches until golden brown on both sides.
  2. For the tahini sauce, we put the tahini and the lemon juice in a bowl and we stir. We start adding the water until we have a thick sauce. We serve the falafels with the tahini sauce, pitas, tomato cut in slices, lettuce, and, we want, fried eggplant.

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