Canadian Living Falafels With Tahini Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I have not tried this, but, even though it requires deep frying, it just sounded too delicious to pass up. Since I wanted to keep the recipe handy, I thought I would share by posting it here for all to see -- and hopefully try.”
1hr 35mins

Ingredients Nutrition


  1. First, make Tahini Sauce.
  2. Place tahini in mixing bowl and add lemon juice.
  3. Slowly stir in the water; you are aiming for a very smooth mixture-- it will appear stiff at first but will thin out; add more water if necessary.
  4. Stir in garlic, parsley and salt.
  5. Cover and refrigerate for at least 1 hour; bring to room temperature and stir before serving falafels.
  6. Next, make falafels.
  7. Soak bulgur in hot water for 20 minutes.
  8. Drain in a sieve, pressing out all excess moisture; place bulgur in a food processor, along with chickpeas.
  9. Pulse until chickpeas are finely mashed but not pureed.
  10. Place mixture in a bowl and stir in garlic, green onions, bread crumbs, parsley, egg, lemon juice, cumin, coriander, salt, pepper and Tabasco sauce.
  11. In your preferred deep-frying vessel (a deep-fryer or deep pot or wok), heat oil to 350°F.
  12. Shape mixture into 1-inch balls.
  13. A few at a time, deepfry until browned on all sides and cooked through, about 4 minutes.
  14. Remove to paper towel-lined racks to drain.
  15. Divide equally among pita breads; drizzle generously with Tahini Sauce and add 1/2 cup shredded lettuce and 1/2 a chopped tomato to each serving.
  16. Serve immediately.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a