Carolina Kitchen: Falafel with tahini sauce

Photo: WLOS

By Bruce's Fabulous Foods Chef Bruce Brown


  • 1C garbanzo beans or fava beans, cooked and drained
  • 1/2 C onion
  • 2 cloves garlic
  • 2T ea: fresh parsley, fresh cilantro leaves, all-purpose flour
  • 1 egg
  • 1 tsp ea: cumin, baking powder
  • Salt & red pepper flakes to taste
  • Grilled pita bread
  • Vegetable or canola oil for frying
  • Shredded lettuce
  • Diced tomatoes & cucumbers
  • Tahini Sauce – recipe to follow

Tahini sauce

  • 1/2 C tahini
  • 1/2 C plain yogurt, drained in cheesecloth
  • 2T lemon or lime juice
  • 1 tsp ea: garlic powder, paprika
  • Pinch of salt
  • Blend all ingredients together. Refrigerate until service or store in a squeeze bottle


  • Food processor
  • Measuring cups & spoons
  • Large heavy pot for deep frying


  • In food processor, grind the garbanzo beans, onion, garlic, parsley and cilantro to a thick pureed paste. Add the cumin, baking powder, flour, pinch of salt and red pepper flakes and process again to combine.
  • The mixture should resemble a loose crumbly paste. Add the egg and process until smooth and batter begins to ball up. If batter is still too loose to form into balls without falling apart, add a teaspoon of water at a time until it does. Remove batter from the processor, put into a covered bowl and set aside for thirty minutes.
  • Bring 2? oil up to heat in the large frying pot over medium high heat – it is not necessary to bring to a boil.
  • Form a ball of falafel in your hands, making sure it stays together. Lightly press into a pattie and place in the hot oil. Cook on both sides until browned and crispy.
  • To serve, place inside grilled pita bread, dressed with the Tahini Sauce, diced tomatoes, cucumbers and shredded lettuce. For a traditional Israeli Falafel Sandwich, you may also garnish with sauerkraut, pickled turnips and pickled mango with harissa hot sauce.