Green Falafel & Tahini Sauce | Dalia's Kitchen | Vegan | Vegetarian





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Published on May 14, 2016

This fail proof falafel & tahini sauce from my cookbook will definitely become a regular in your kitchen. RECIPE BELOW: If you would like to see more, subscribe let me know what you want to see

Fried Green Falafel & Tahini Sauce
serves 4 – 6
prep & fry time: 30 mins (after soaking time)

falafel mixture:
• 1 leek, washed and chopped
• 2 spring onions, chopped
• 2 cups (~420g) dried chickpeas, soaked over night, drained
• 2 bunches fresh parsley, washed and chopped,
• 1 bunch fresh coriander, washed and chopped
• 1 tsp salt
• 1/2 tsp white sugar
• 1 tsp cumin powder
• 1 tsp red chili flakes
• ½ tsp baking soda
• 3-4 garlic cloves, peeled
• 2 tbsp olive oil (optional if too dry)

to coat:
• 1/2 cup (75g) sesame seeds, for rolling (add more if needed)
for frying:
• 4 cups (960ml) vegetable oil for frying
• Flour, optional

tahini sauce:
• 1/3 cup (80ml) tahini (sesame paste)
• 1/3 cup (80g) yoghurt
• little water
• juice of half a lemon
• 1 garlic clove, minced
• 1 tbsp toasted sesame seeds

Serve on its own or with Arabic or pita bread, sliced tomatoes and pickles.

1. In a food processor fitted with a steel blade, pulse the falafel ingredients until they form a smooth paste.
2. Form the chickpea mixture into balls about the size of a walnut. Roll to coat in the sesame seeds.
3. Place the mixture in the fridge until the frying oil is at the correct temperature.
4. Bring the oil to 191 c (375 degrees) in a medium saucepan over medium-high heat. Fry 1 ball to test. If it falls apart, add a little flour.
5. Then fry about 6 balls at once for 2-3 minutes, or until golden brown.
6. Drain on paper towels.
7. Combine all ingredients for the sauce.
8. Serve the falafel immediately with the tahini sauce, on bread with tomatoes, pickles and lettuce or parsley if you wish. Hot sauce optional.


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