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tahini sauce

Tahini sauce

This is a classic tahini sauce that’s creamy and nutty, with a touch of brightness from lemon and flavour from garlic. Use it on all things Middle Eastern, as a dip or drizzle over roasted vegetables for an instant jazz up!


- 1 cup chickpeas, soaked overnight

- 1 small onion, chopped

- 2 cloves of garlic, minced

- 1/4 cup chopped parsley

- 1 teaspoon cumin

- 1 teaspoon coriander

- Salt and pepper to taste

- Olive oil

- 1/4 cup tahini sauce

- 2 tablespoons lemon juice

- 1 tablespoon water

- Pita bread or wraps

- Optional toppings: Lettuce, tomatoes, pickled vegetables, cucumber, hummus


1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.


2. Drain and rinse the soaked chickpeas. In a food processor, blend the chickpeas, onion, garlic, parsley, cumin, coriander, salt, and pepper until well combined. You may need to scrape down the sides of the food processor a few times to ensure all the ingredients are evenly mixed.


3. Using your hands, shape the mixture into small falafel balls, about the size of a golf ball. Place the falafel balls on the prepared baking sheet.


4. Drizzle the falafel balls with olive oil and bake for 20-25 minutes, or until golden brown and crispy.


5. While the falafel is baking, make the tahini sauce by mixing together the tahini, lemon juice, water, and a pinch of salt in a small bowl. If the sauce is too thick, add more water to achieve your desired consistency.


6. Once the falafel is done baking, remove them from the oven and let them cool for a few minutes.


7. Assemble your falafel wraps by spreading a generous amount of tahini sauce on a pita bread or wrap. Add the falafel balls and any desired toppings such as lettuce, tomatoes, pickled vegetables, cucumber, and hummus.


8. Roll up the wrap tightly and enjoy your delicious baked falafel with tahini sauce!


Note: You can also pan-fry the falafel balls in a skillet with a little bit of olive oil if you prefer a crispier texture. Serve with the tahini sauce on the side for dipping.

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