Falafel With Tahini and Cilantro Sauces

Recipe by Diana Adcock
READY IN: 41mins




  • In a food processor or blender mix together the first 11 ingredients until JUST smooth-a few small pieces is fine.
  • Stir in the baking powder and flour mixing well.
  • Cover and place in the fridge for 30 minutes.
  • (this is included in prep time).
  • In the meantime in a food processor or blender combine the tahini, water, lemon juice, garlic, salt and cayenne-pulse to smooth and pour into a squirt bottle if you have one.
  • Set aside.
  • In a food processor or blender combine the cilantro, garlic, onions, red pepper flakes, peanut oil, vegetable oil, salt, pepper and sugar.
  • Puree to smooth and pour into a squirt bottle if you have another one.
  • Set aside.
  • Shred lettuce, dice tomatoes and wrap pitas in a JUST damp towel and place in the middle of a 250°F oven.
  • Heat oil over medium high heat in a heavy skillet-you would only need around 2 inches of oil for this-or in a deep, heavy saucepan.
  • Take about 2 T chickpea mixture and form into a ball, then press to form a small patty.
  • Repeat until you have 3 or 4 and carefully place in hot oil with a slotted spoon.
  • Fry 2 minutes, flip and fry for 2 minutes more.
  • You want the falafel nice and golden brown.
  • Repeat with remaining falafels.
  • Drain on a rack with paper towels or newspaper underneath.
  • Slice a warm pita in half, open and fill with lettuce and tomato, then 3 flalafels.
  • Squirt in some tahini sauce and cilantro sauce.
  • Serve.