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Falafel Golden Domes with Tahini Sauce #2

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Sauces Vegetarian


  • 1 lb Chickpeas; soaked overnight, cooked, and drained.
  • 3 Garlic cloves; minced
  • 1/2 ts Baking powder
  • 2 ts Ground cinnamon
  • 2 ts Ground cumin
  • 1 bn Parsley; minced
  • 1 md Onion; grated
  • 4 Scallions; minced
  • 2 tb Fresh cilantro, chopped
  • 3 c Vegetable oil
  • 4 Pita breads; warmed
  • 1 Tomato; finely chopped
  • 2 Lemons; juiced
  • 2/3 c Tahini (sesame paste)
  • 3 tb -Water (or as needed)
  • 2 Lemons, juiced
  • 2 Garlic cloves; minced
  • 1 tb Fresh parsley, minced
  • Black pepper


Remove the skins from the cooked chickpeas by rubbing them with a dish towel.
Place the chickpeas in a food processor and pur‚e them.
Add the garlic, baking powder, coriander, cumin, parsley, onions, scallions, and cilantro. Blend the ingredients together so that a smooth paste is formed. Add some water if necessary. Let the mixture rest for 30 minutes.
Form the paste into patties that are 2" in diameter and 1/2" thick.
In a medium large saucepan place the vegetable oil and heat it on medium high until it is hot. Add the patties and deep-fry them for 2 to 3 minutes, or until they are golden brown. Drain them on paper towels.
In each of the pita breads place some of the falafel, tomatoes, lemon juice, and Tahini Sauce.
For Tahini Sauce: In a small bowl place the tahini, water, and lemon juice. Mix the ingredients together so that a smooth sauce is formed (add more water if necessary).
Add the garlic, parsley, and black pepper. Mix them in so that they are well blended.
Makes 1 cup.
Source: Papa Garo's - Redondo Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at