Falafel Balls Tahini Sauce FULL RES 4

Falafel Balls and Tahini Sauce

Serving size






  • 2 onions, roughly chopped

  • 6 garlic cloves

  • 330g cooked chickpeas, drained

  • Large handful of fresh parsley, chopped

  • Large handful of fresh coriander, chopped

  • 1 tsp salt

  • ¼ tsp chilli powder

  • 2 tsp cumin

  • 1 tsp dried oregano

  • 2 tsp baking powder

  • 60g plain flour, plus extra as needed

  • Vegetable oil, for cooking


  • 350g plain yoghurt

  • 4 tbsp tahini

  • 3 tbsp lemon juice

  • ½ tsp cumin

  • ½ tsp Truvia Original Sweetener

  • Salt and black pepper

To serve

  • Pitta breads or wraps, warmed

  • Salad


  • 1.

    Place the onions and garlic in the bowl of a food processor and pulse until very finely minced. Transfer to a sieve and press out as much liquid as possible, then return to the food processor.

  • 2.

    Add the chickpeas, parsley, coriander, salt, chilli powder, cumin and oregano and pulse until roughly blended but still a little chunky.

  • 3.

    Add the baking powder and 40g of the flour. Pulse so that the mixture begins to form a ball; if it is still wet and sticky, add the remaining flour.

  • 4.

    Transfer the mixture to a bowl, cover with cling film and place in the fridge for one hour.

  • 5.

    Meanwhile, whisk together the ingredients for the tahini sauce. Cover and place in the fridge.

  • 6.

    Use a small scoop or spoons to form the falafel mixture into balls around 3-4cm in diameter, adding additional flour if needed.

  • 7.

    Heat the vegetable oil in a large pan over a medium heat. Working in batches to avoid crowding the pan, cook the falafels until browned all over and cooked throughout.

  • 8.

    Transfer the cooked falafel to a plate lined with kitchen paper and season immediately with salt.

  • 9.

    Repeat until all of the falafel are cooked, then serve with the tahini sauce, warmed pitta breads or wraps and some salad.