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Everyday cooking

Falafel with Tahini Sauce

  • cooktimeCooking time10 minutes
  • preptimePrep time10 minutes
  • servingsServings8 portions
Lunch
Dinner
Main
Middle Eastern
recipe image Falafel with Tahini Sauce
  • 1 pack Violife Creamy Original flavour
  • 1 1/4 kg baby potatoes
  • 3 spring onions
  • 4 sticks celery, sliced
  • 1 tbsp olive oil
  • 2 tbsp raisins
  • 1 tsp wholegrain mustard
  • 1 tbsp curry paste
  • 1 tbsp cumin seeds
  • salt & Pepper, to taste
  1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.
  2. Place drained chickpeas in a food processor with parsley, onion and garlic. Add oat flour, salt, cumin, cardamom, coriander, and cayenne pepper. Blend until consistency is a chunky paste. Cover and place in the fridge. Once cool use a scoop to create small patties.
  3. Heat coconut oil in a deep frying pan and fry falafel in batches for 2-3 minutes on each side.
  4. To make the sauce, mix Violife Creamy Garlic & Herbs, tahini and lemon juice.
  5. To serve place lettuce, tomato and falafel in a pita bread and drizzle with the tahini sauce.

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