Falafel with Tahini Sauce and Cucumber & Mint Dip
Falafel are easy to make, but there are traps and pitfalls along the way! Make perfect falafel with this recipe, together with Tahini Sauce and a Cucumber & Yoghurt dip. Do you know the answer to the mystery????
  Serves:  15       Print   FavoriteLoading Add to My Favourites
  • 250 g (8 oz) dried chickpeas, soaked for 24 hours and drained
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 1 tsp salt
  • ½ tsp baking soda
  • ½ cup chopped coriander
  • Oil for frying
For the Cucumber & Mint Dip
  • 250 g (8 oz) of thick yoghurt (e.g. Greek yoghurt)
  • ½ a cucumber
  • 1 garlic clove
  • 2 tbsp chopped mint
  • Pepper
For the Tahini Sauce
  • 6 tbsp tahini paste
  • Juice of a lemon
  • 1 clove garlic
  • ½ tsp salt
  1. Place the chickpeas in a food processor and process for about 1 minute. Remove and place in a large bowl.
  2. Process the onion and garlic.
  3. Mix all the falafel ingredients together in a bowl. Press firmly into golf-ball sized balls.
  4. Deep fry the falafel for about 3 minutes until they are golden brown and crispy.
  5. Prepare the Cucumber & Mint dip: Crush the garlic clove into a large bowl. Add in the yoghurt and mix well.
  6. Peel the cucumber, cut in half lengthways, scoop out the seeds with a teaspoon, and grate the remaining flesh. Add this into the yoghurt together with the mint. Season with black pepper and mix well.
  7. Prepare the Tahini Sauce: Crush the garlic clove into a bowl. Add in the salt, tahini paste and the lemon juice and beat to a creamy sauce.
Titli's Tips
Nutritional information is given for the falafel only and not the accompanying dips.

Take my advice: Never, never, NEVER use canned chickpeas to make falafel. The way the chickpeas are cooked means that they tend to have a high moisture content which will cause your falafel to disintegrate when you try to fry them. You have been warned…

Other falafel variations are:

Use dry broad beans (fava beans) or a 50:50 broad bean:chickpea mix (Egypt).
Add a couple of teaspoons of parsley into the mix (Palestine, Egypt).
Add a chopped leek into the mixture (Egypt).
Use black-eyed peas instead of chickpeas and serve with red chili sauce (Yemen, apparently!).

Finally, it is possible to bake the falafel although the taste and texture will be different.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 77 3%
Calories from Fat 23
Total Fat 2.6g 4%
Saturated Fat 0.3g 1%
Unsaturated Fat 2.0g
Amount Per Serving       % Daily Value
Total Carbohydrate 10.8g 3%
Dietary Fibre 3.1g 12%
Sugars 2.0g
Protein 3.3g 6%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.