TAHINI SAUCE
Tahini sauce is delicious drizzled onto meat, fish, falafel, or roasted vegetables. It can also be served as dip for fresh veggies or as a sandwich spread.
Categories Vegetables & Sides
Time 20m
Yield About 1⅓ cups
Number Of Ingredients 6
Steps:
- Place the unpeeled garlic cloves in a blender or small food processor. Add the lemon juice and ¼ teaspoon of the salt. Blend on high until the garlic is coarsely puréed. Let the mixture stand for 10 minutes to let the garlic mellow.
- Pour the lemon and garlic mixture through a fine mesh strainer set over a medium mixing bowl, pressing the solids to extract as much liquid as possible. Discard the solids. (This step helps to make the tahini sauce silky smooth and keeps it from tasting too strongly of garlic.) Add the tahini to the strained lemon juice in the bowl, along with the cumin and remaining ¼ teaspoon salt.
- Whisk the mixture together until smooth, adding ice cold water, a few tablespoons at a time to thin it out. The sauce will lighten in color as you whisk. When the tahini seizes up or tightens, keep adding the water, bit by bit (about ½ cup total), until the sauce is smooth, creamy, and thick.
- Taste and adjust seasoning with more salt and cumin, if necessary. If you're not using the sauce immediately, whisk in a few tablespoons of ice cold water to loosen it up before refrigerating (it thickens up quite a bit in the fridge). The tahini sauce can be refrigerated for up to a week, or frozen for up to a month.
Nutrition Facts : ServingSize 2 tablespoons, Calories 93, Fat 8 g, Carbohydrate 4 g, Protein 3 g, SaturatedFat 1 g, Sugar 0 g, Fiber 1 g, Sodium 50 mg, Cholesterol 0 mg
FALAFEL WITH TAHINI SAUCE
Serve this traditional falafel from Michael's Genuine Food & Drink chef Michael Schwartz tucked inside pita bread for a satisfying sandwich or on its own as a protein-packed appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 dozen falafels
Number Of Ingredients 14
Steps:
- Place chickpeas in a large bowl and add enough water to cover by 3 inches. Place bowl in refrigerator and let soak until the chickpeas swell to double their size, at least 12 hours and up to 24. Drain and rinse thoroughly.
- Transfer rinsed chickpeas to the bowl of a food processor and pulse until well ground (about the consistency of cornmeal). Add onion, garlic, parsley, cilantro, mint, cumin, coriander, baking powder, salt, and pepper; process until mixture is pureed, scraping down sides as necessary. Falafel mixture can be made 3 to 4 days in advance and kept refrigerated in an airtight container until ready to use.
- Fill a countertop electric fryer or a deep pot 3 inches high with oil. Heat until it reaches 350 degrees on a deep-fry thermometer. Using your hands, form falafel mixture into a 1 3/4-inch balls, pressing tightly so that falafel does not fall apart while frying.
- Using a slotted spoon and working in batches, carefully add falafel to hot oil, gently nudging so they do not stick to the bottom. Fry, turning as needed, until crusty and dark brown on all sides, about 5 minutes. Transfer falafel to a paper towel-lined plate to drain. Serve immediately with tahini and pickled vegetables.
FALAFEL WITH TAHINI SAUCE
There's not one "right" way to make a falafel. So if you like less onion, put in less onion. If you like more herbs, put in more herbs. More spice, more spice. It's really up to you.
Provided by Amanda Cohen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Make the spice mix: In a skillet over low heat, toast the coriander and cumin seeds until fragrant, 1-2 minutes. Grind the toasted seeds in a spice grinder. Add the dried parsley, granulated garlic, chili powder, granulated onion, za'atar, sumac, allspice, chili flakes, a few turns of black pepper and continue grinding to combine. Set aside. Spice mix will keep for several weeks in an airtight jar.
- For the falafel: In a food processor, add the chickpeas, chopped onion and garlic, parsley, cilantro, baking soda, spice mix and salt. Pulse until the mixture's combined and the chickpeas are pea-size, stopping and stirring halfway through. Tightly pack the falafel mixture into balls the size of an extra large marble and set aside.
- Fry the falafel: Pour oil half full into a deep pan and set over medium heat. Secure a deep-fry thermometer to the pan's side and heat oil to 375 degrees F. Using a spider strainer, gently drop the falafel balls, one at a time, into the hot oil making sure the pot isn't overcrowded with falafel. Cook until most of the bubbles have disappeared and the falafel is golden brown, 1-2 minutes. Remove to a wire rack fitted over a baking sheet to cool and repeat the process until all of the falafel balls are cooked.
- Make the tahini dressing and assemble the dish: In a blender add the garlic, water, tahini, lemon juice, olive oil, and salt. Blend until combined. Taste for seasoning, adding more salt and lemon juice if necessary and blend again. Set aside. Tahini sauce can be made several days ahead and stored in the refrigerator. To serve, place falafel balls on a platter, drizzle with tahini sauce and garnish with parsley and a lemon wedge.
TAHINI SAUCE
This easy tahini sauce is versatile and delicious! Drizzle it over grain bowls, salads, falafel, and more. Find my favorite variations in the post above. All keep for up to 1 week in the fridge.
Provided by Jeanine Donofrio
Categories condiment
Time 5m
Number Of Ingredients 5
Steps:
- In a small bowl, stir together the tahini, lemon juice, water, garlic, and sea salt. Season to taste. If you find the tahini sauce too bitter, add ¼ to ½ teaspoon maple syrup or honey to balance the flavor. If it's too sharp, add ½ to 1 teaspoon extra-virgin olive oil to mellow the flavor. If it's too thick, add water, as needed, to reach your desired consistency.See the blog post about for the turmeric, beet, and green tahini sauce variations.
GARLIC TAHINA FALAFEL SAUCE
This garlic tahina falafel sauce is made from tahini, yogurt, garlic, lime, and cumin.
Provided by Lily
Categories Sauce
Time 5m
Yield 6
Number Of Ingredients 6
Steps:
- Using a garlic press or mortar and pestle, mash the garlic.
- Squeeze the lime over the garlic.
- Add the tahini sesame paste and yogurt to the same bowl. Mix well until a peanut butter consistency has formed.
- Add equal parts water (4 tbsp) for a thick falafel sauce. Double the water (total 8 tbsp) if you want a thin falafel sauce.
Nutrition Facts : ServingSize 2 tbsp, Calories 70 calories, Sugar 0 g, Sodium 13 mg, Fat 6 g, SaturatedFat 0 g, UnsaturatedFat 6 g, TransFat 0 g, Carbohydrate 1 g, Fiber 0 g, Protein 3 g, Cholesterol 0 mg
FALAFEL WITH TAHINI SAUCE
Adapted from The Splendid Table's online newsletter. Light and fluffy, my husband said if he could eat this at every meal he'd be happy as a vegetarian. I make the sauce first, then the falafel. Serve on a plate with the sauce as part of a Middle Eastern meal, or stuff into a pita with vegetables and dress with sauce. We like this with Recipe#12165.
Provided by zeldaz51
Categories Beans
Time 45m
Yield 16 pieces, 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Falafel: Grind the first four spices in a spice grinder or moprtar and pestle. Place the ground spices in the workbowl of a food processor along with the chickpeas, onion, and garlic. Pulse several times to mince the contents.
- Add the sesame seeds, matzo meal, parsley, and baking powder and pulse until evenly mixed, being careful not to puree the mixture.
- Beat the egg in a large bowl, add the chickpea mixture, salt, and pepper and mix well. Chill at least 15 minutes.
- Form 16 balls of the chilled chickpea mixture and place on a parchment-lined baking sheet, flattening each ball slightly.
- Heat the oil to 360 degrees in a large heavy pot and fry the falafel until golden, turning at least once. This should take 2 or 3 minutes. Drain well before serving, hot, with the tahini sauce and lemon wedges.
- Tahini Sauce ( makes about 1/2 cup):Combine all ingredients except water in the workbowl of a food processor and pulse until smooth. Add the water slowly with the motor running until it forms a creamy sauce.
Nutrition Facts : Calories 2246.8, Fat 230.5, SaturatedFat 30.1, Cholesterol 46.5, Sodium 1944.3, Carbohydrate 42.2, Fiber 8.3, Sugar 1, Protein 12.5
FALAFEL WITH TAHINI AND CILANTRO SAUCES
This is a great vegetarian dish for lunch or dinner!! Crisp on the outside, tender in the middle. Add more pepper flakes to the cilantro sauce is you like more bite.
Provided by Diana Adcock
Categories Sauces
Time 41m
Yield 8 serving(s)
Number Of Ingredients 32
Steps:
- 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.
EASY BAKED FALAFEL RECIPE WITH TAHINI SAUCE
Get ready for this Easy Baked Falafel Recipe with Tahini Sauce. It's a vegan-friendly Mediterranean-inspired dish that's filled with flavor and made complete with a delicious lemon juice tang.
Provided by Erin Morrissey
Categories dinner
Time 35m
Number Of Ingredients 16
Steps:
- Preheat the oven to 400F and grease a dark baking sheet with olive or avocado oil.
- In a food processor, pulse onion, cilantro, parsley, and garlic until roughly chopped. About three pulses.
- Add in chickpeas, lemon, cumin, salt, and pepper. Pulse five times for about 1 full second, scraping down the side after three pulses. You do not want your mixture to turn into mush and want to have some small pieces of chickpeas throughout, however you do want it able to stick together, just not mush!
- Take out the blade and stir in the oat flour.
- Form into patties almost like making hamburgers, and place on greased baking sheet.
- Bake for 13 minutes, then flip, and bake another 13 minutes.
- While falafel is baking, make tahini sauce by combining all ingredients together in a bowl. Add as much water as needed for desired consistency.
- Serve! Store in fridge for up to 5 days or freezer for 3 months.
Nutrition Facts : Calories 77 calories, Sugar 0.3 g, Sodium 400.5 mg, Fat 3.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 8.8 g, Fiber 2.3 g, Protein 3.3 g, Cholesterol 0 mg
FALAFEL WITH TAHINI SAUCE
Provided by Emeril Lagasse
Categories appetizer
Time 1h25m
Yield about 2 1/2 dozen
Number Of Ingredients 19
Steps:
- Drain and rinse both the fava beans as well as the chickpeas. Combine both beans in the bowl of a food processor, along with the onion, parsley, cilantro, garlic, cumin, baking soda, salt, ground coriander, and cayenne, and pulse, scraping down the sides of the bowl as necessary, until a coarse paste is formed. Add 1 or 2 tablespoons of water, if needed to make the paste hold together - you will have to remove the lid of the processor and check this by pressing some of the mixture together between your fingers. Add a bit more water, if necessary. Transfer to a bowl and set aside to rest for about 30 minutes.
- Preheat at least 3-inches of oil in a saucepan or a deep-fryer to 350 degrees F.
- Scoop the fava-chick pea mixture into 1 1/2 to 2-tablespoon increments and, using your hands, shape into balls or patties about 1 1/2 to 2-inches in diameter. Gently lower the falafel balls into the hot oil (these are fragile - do not drop them or they will fall apart.) Fry the falafel in batches until crisp and brown, turning to promote even browning, 2 to 2 1/2 minutes. Transfer to paper-lined plates to drain briefly before serving with the Tahini Sauce and pita bread, if using.
- Make the sauce by combining the tahini paste, lemon juice, and garlic in a bowl and stirring to combine. Add the water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream. (Note that the sauce might appear to separate for a bit before enough water has been added; just keep adding more water bit by bit and stirring until the sauce comes together.) Season to taste with salt and more lemon juice, if necessary. Transfer to a nonreactive container and refrigerate until ready to serve the falafel.
FALAFEL WITH TAHINI SAUCE
Falafel, usually tucked into pita bread with lettuce, tomato, and tahini sauce, is one of the best-known Middle Eastern street foods. At home, falafels make a rustic hot hors d'oeuvre, with a bowl of creamy tahini sauce for dipping. These fry up just right: crunchy on the outside and fluffy in the middle. The baking powder gives the falafels a little lift so they don't sit in your stomach like belly bombs! All the fresh herbs make for a vibrant flavor and super green color. The chickpeas need to soak for a bit, so plan accordingly. The falafels are amazing with Quick Pickled Vegetables (page 235).
Yield makes about 2 dozen falafels
Number Of Ingredients 19
Steps:
- Put the chickpeas in a large bowl and add cool water to cover by 3 inches. Soak the beans in the refrigerator for at least 12 hours or up to 24; the chickpeas will swell to double their original size. Drain and rinse thoroughly.
- Put the soaked chickpeas in a food processor and pulse until well ground (about the consistency of cornmeal). Add the onion, garlic, parsley, cilantro, mint, cumin, coriander, baking powder, salt, and pepper; process until the mixture is completely pureed, scraping down the sides of the bowl as needed. If you have a small processor, you will have to do this in batches, but be sure to combine the batches in a mixing bowl at the end so all the ingredients are evenly distributed. You can make the falafel mixture 3 or 4 days in advance; store it covered in the refrigerator.
- Heat 3 inches of oil to 350°F in a countertop electric fryer or deep pot. If you don't have a deep-fry thermometer, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it. If bubbles circle around the end, then you're good to go.
- Form the falafel mixture into golf-size balls with your hands. Be sure to press the mixture tightly; if the balls are too loose they'll fall apart. Carefully slip a few of the falafels at a time into the hot oil with a slotted spoon, gently nudging them so they don't stick to the bottom. Fry until the falafels are a crusty dark brown on all sides, turning as needed so there are no hot spots, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.
- To serve, arrange the falafels on a platter with a bowl of tahini sauce on the side for dipping.
- Combine the tahini, soy, lemon juice, garlic, salt, and 1/2 cup water in a blender. Process on high speed to make a smooth and creamy sauce. If the tahini sauce gets too thick as it sits, mix in a little bit of water or lemon juice to thin it out.
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- Peel the cucumber and coarsely grate it. Place it in a clean tea towel or dish towel and squeeze tightly over a sink to remove excess liquid.
- In a medium bowl, stir together all ingredients, then stir in about 2 to 3 tablespoons of water, until the sauce is smooth and creamy (the water amount will vary based on the yogurt brand).
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- Place the tahini paste in a small bowl. Add the lemon juice, crushed garlic and salt. Use a whisk or fork to combine mixture. Alternatively, you can blend everything in a small food processor or blender, stopping periodically to scrape down the sides as necessary.
- After a few minutes of mixing, the sauce will turn into a smooth thick paste. Slowly add water to the mixture and whisk until you reach the desired consistency.
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From thelastfoodblog.com
5/5 (8)Total Time 1 hrCategory DinnerCalories 639 per serving
- Preheat the oven to 200 degrees C/392F.Place the sweet potatoes on a baking tray. Add 1/4 teaspoon of salt and black pepper then drizzle the 2 tablespoons of olive oil. Mix well so that all the sweet potato cubes are covered in oil.Roast in the oven until cooked, about 15 to 20 minutes.
- Add the tahini to a medium mixing bowl. Stir in the lemon juice, garlic and salt.Slowly start whisking in the water. Add about 3 tablespoons at a time. Once you have the consistency you like stop adding water.The sauce I made was quite thick, if you prefer a thinner sauce add more water.
- Divide the rice and sweet potatoes between four bowls. Add the raw veggies. Top with 4 falafel per bowl. Serve with a good dollop of the tahini sauce, lemon wedges and some coriander/cilantro leaves.
TAHINI SAUCE - HOW TO MAKE MIDDLE EASTERN TAHINI SAUCE
From toriavey.com
4.9/5 (61)Calories 180 per servingCategory Appetizer
- Grind tahini paste, lukewarm water, garlic, lemon juice and salt together in a food processor or blender until sauce is creamy and ivory-colored. A food processor is the easiest way to make this sauce; scrape the sides of the processor periodically during processing. If using a blender, you may need to use a long-handled spoon to break up the thick part of the sauce once every 30 seconds; this will keep it from clogging your blender blades. After a few minutes of blending, sauce will turn into a rich, smooth paste. If mixture is too thick, slowly add more water until it reaches the preferred consistency. You may need quite a bit of water depending on the thickness of your tahini paste.
- If using tahini to top hummus or a meat dish, keep it thick and creamy. As a condiment for pita or falafel, a more liquid sauce is usually preferred. Taste often during the blending process; add more lemon juice or salt, if desired.
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Reviews 4Category EntreesCuisine Middle EasternTotal Time 50 mins
- Combine all the ingredients in a blender. Process on high speed to make a smooth and creamy sauce.
- Place the dried chickpeas and fava beans in separate bowls and add enough cool water to cover by 2 inches to each bowl. Soak the beans in the refrigerator for at least 12 hours or up to 1 day. The beans will swell to double their original size. Drain and rinse the beans separately.
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4.4/5 (100)Calories 93 per servingCategory Vegetarian
- Combine the chickpeas, red onion, garlic, cilantro and parsley in a food processor. Process until broken down but still a little chunky.
- Transfer the mixture to a bowl and add the remaining ingredients (through baking soda). Mix well.
- Form the falafel mixture into patties. I like doing small, thick patties - it makes it easier to flip them and they hold together better. Plus, you get a generous bite!
- Place the patties on a plate, then cover and refrigerate for at least 1 hour. Or, you can stick the patties in the freezer for 20-30 minutes. This helps them set up so they'll hold together better.
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Servings 14Calories 50 per serving
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4.7/5 (3)Estimated Reading Time 3 minsCategory AppetizerTotal Time 1 hr 5 mins
- In a pan heated to medium, sauté mushroom and onion in olive oil for 3 to 4 minutes. Add garlic and cook for another 1 to 2 minutes.
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From recipeforvegans.com
Cuisine Middle EastTotal Time 12 hrs 30 minsCategory Breakfast & Brunch, LunchCalories 366 per serving
- /4 cup dry chickpeas in a bowl of cold water on the counter for 10- 12 hours or up to 24 hours hours. They will swell into 2 cups. In a strainer, letting them drain and pat dry with a towel for extra dryness, Because wet chickpeas will be more difficult to fry.
- Measure 2 cups of the soaked, uncooked chickpeas and place in a food processor and pulse repeatedly along with the onion, garlic, cilantro, chili, salt spices and baking soda, scraping down sides, until it is well blended but still coarse like sand. Don’t overwork it- this should not be smooth, but rather quite coarse and granular. Refrigerate for at least 20 minutes.
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4.4/5 (19)Total Time 5 mins
- If you you prefer to mix with a spoon, it works best by mixing a little water at a time. It might take a little longer to come together by hand, say 30 seconds, but is well worth the effort.
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- Place chickpeas into a food processor with the parsley, minced garlic, chopped onion, lemon zest, lemon juice, salt, coriander, cumin and pepper.
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