Tahini Sauce Recipe

Falafels with Tahini Sauce

Falafels with Tahini Sauce

I first ate Tahini Sauce at a kebab and falafel restaurant when my fiddle teacher and I went out to lunch in Walnut Creek.

It has a distinct flavor: a slight bitterness almost but in a really good way! I could not stop eating it.

This version is from Jerusalem: A Cookbook, which is a really fun cookbook if you want to explore.

Tahini Sauce

  • 2/3 cup light tahini paste (stir the paste in the tub well before scooping some out as it separates)
  • 1/2 cup water
  • 2 Tbs fresh lemon juice
  • 1 clove garlic, crushed
  • 1/4 tsp salt

Crush the garlic and salt on your cutting board with the flat of your knife and mix it into a paste, scraping it and chopping as you go.

Stir the tahini paste, water, lemon juice and garlic and salt together. It should be thick but runny enough to drip from a spoon.


This tahini sauce should keep in the refrigerator for up to a week. If it gets too thick, just stir in a bit of water to thin it back down to the consistency you like.

Goes great on falafels along with tzatziki sauce.

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