Falafel with a Tahini Yogurt Sauce and a Minty Tabouleh

Recipe from What's For Lunch, Honey?  


250g dried fava beans, peeled and soaked overnight
250g dried chickpeas, soaked overnight
handful of parsley, chopped
1 onion, coarsely chopped
2-3 garlic cloves, coarsely chopped
1 egg yolk 
3 tablespoons chickpea flour
2 tablespoons fine breadcrumbs
salt and pepper
1/4 teaspoon ground cumin 
sesame seeds
1 teaspoon sumac spice
1 liter oil to fry

Yogurt Tahini Sauce
200g tahini paste (sesame paste)
1 garlic clove, mashed
150g Greek yogurt
2 teaspoons lime juice
1 tablespoon good olive oil
1/2 teaspoon ground coriander powder
1 teaspoon sumac spice

Parsley & Mint Tabouleh
150g bulgur, cooked according to instructions on the packet
sea salt and pepper
4 tomatoes, finely chopped
1 large bunch parsley, finely chopped
1/2 bunch mint, finely chopped
Juice and zest of 1 lemon
1/2 ground cumin powder 
2 tablespoons good olive oil 



  1. Drain water from both, fava beans and chickpeas. Put both legumes in a food processor, along with the onions, garlic, parsley and mint and process until smooth.

  2. Add the egg yolk, breadcrumbs and chickpea flour and process further. You should have a thick paste-like consistency. Season with 1 teaspoon salt, pepper, cumin powder and sumac. Place in the refrigerator for 30 minutes.

  3. With the falafel mixture make walnut sized balls and lightly roll in some sesame seeds. If the mixture begins to stick to your hands, moist them in cold water.

  4. Heat the oil in a deep fat fryer or a large pot to approx. 180 degrees C.
  5. Add a few of the falafel balls into the hot oil and fry for 2-3 minutes, turning the balls so that they evenly brown on all sides. Allow to drain on kitchen paper towels.

Yogurt Tahini Sauce

  1. Add tahini paste, yogurt, garlic, lime juice and olive oil in a bowl and using a pureeing machine mix the mixture well.

  2. Season with salt, ground coriander powder and sumac.

Parsley & Mint Tabouleh

  1. In a small mixing bowl whisk together lemon juice and zest, salt, pepper and cumin powder and oil into a thick dressing.

  2. Using a fork loosen the bulgur. Place in a large salad bowl and add tomatoes, mint and parsley.

  3. Pour the vinaigrette over the bulgur and toss well. Allow for the flavors to infuse – approx. 1 hour. Sprinkle with sumac before serving.

The Food Guide_1Food Guide Tips:

- Ripe tomatoes – selecting and storing for perfect use

- More about cumin powder and coriander powder


  • To see if the oil has reached the right temperature place the handle of a wooden spoon in the oil and if small bubbles form around the handle your oil is ready.
  • While frying the falafels only add a few balls to the pot at one time so that they do not stick to each other while frying.