Canadian Living Falafels With Tahini Sauce

READY IN: 1hr 35mins
Recipe by Lennie

I have not tried this, but, even though it requires deep frying, it just sounded too delicious to pass up. Since I wanted to keep the recipe handy, I thought I would share by posting it here for all to see -- and hopefully try.

Top Review by spaceace

As a die-hard falafel aficionado, I tried this recipe over the weekend. I found that although the outcome was very, very tasty, it took far too long to make. I will eat falafels 3+ times per week, so I typically buy a pre-mixed falafel powder from the bulk section of a nearby Asian food store. On the other hand, the tahini was absolutely fabulous and I will never-ever-ever buy a premade tahini sauce again. You can even make more, and keep it in the fridge in a Tupperware container.

Ingredients Nutrition


  1. First, make Tahini Sauce.
  2. Place tahini in mixing bowl and add lemon juice.
  3. Slowly stir in the water; you are aiming for a very smooth mixture-- it will appear stiff at first but will thin out; add more water if necessary.
  4. Stir in garlic, parsley and salt.
  5. Cover and refrigerate for at least 1 hour; bring to room temperature and stir before serving falafels.
  6. Next, make falafels.
  7. Soak bulgur in hot water for 20 minutes.
  8. Drain in a sieve, pressing out all excess moisture; place bulgur in a food processor, along with chickpeas.
  9. Pulse until chickpeas are finely mashed but not pureed.
  10. Place mixture in a bowl and stir in garlic, green onions, bread crumbs, parsley, egg, lemon juice, cumin, coriander, salt, pepper and Tabasco sauce.
  11. In your preferred deep-frying vessel (a deep-fryer or deep pot or wok), heat oil to 350°F.
  12. Shape mixture into 1-inch balls.
  13. A few at a time, deepfry until browned on all sides and cooked through, about 4 minutes.
  14. Remove to paper towel-lined racks to drain.
  15. Divide equally among pita breads; drizzle generously with Tahini Sauce and add 1/2 cup shredded lettuce and 1/2 a chopped tomato to each serving.
  16. Serve immediately.

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