Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Renovating
  • Decorating
  • Health
  • TV
  • Hard to Find
Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Renovating
  • Decorating
  • Health
  • TV
  • Hard to Find
Subscribe
  1. Home
  2. Food

Green sesame falafel with tahini sauce

Crispy on the outside and fluffy on the inside. - by Karen Martini
  • 13 Nov 2020
Makes 24 -
Proudly supported by

Falafel is the ultimate Middle Eastern street food and this week, Karen’s showing you how to make them at home. Crispy on the outside and fluffy on the inside, Karen’s version is made with peas as well as chickpeas, to add a bit of lightness. She’s pairing them with a to-die-for tahini sauce which you’ll want to add to everything.

Ingredients

Sesame pea falafel

200gm of falafel mix activated

100g peas blanched and squashed, plus a handful left whole to garnish

½ white onion, finely grated

1½ tablespoon sesame seeds

½ tsp baking powder

1tsp ground cumin

1tsp ground coriander

½tsp chilli powder

½tbsp salt flakes

To serve

Sunflower oil, rice bran or similar oil for deep-frying

150g plain yoghurt

2tsp tahini, heaped

Salt flakes

Freshly ground black pepper

Extra virgin olive oil

1 handful mint leaves

1 handful chopped pistachios

1 lemon

Method

  1. Add spices and garlic and baking powder and sesame to a bowl and salt and add the falafel sachets. Activate the mix with boiling water as specified, leave to stand at room temperature 10 min.

  2. Then add the smashed peas to the mix and stir until until you have a rough paste.

  3. Heat the oil in a deep fryer or saucepan to 165°C – if the oil is too hot they will brown too quickly and not cook through, too cool and they will become oil logged.

  4. Shape the falafel mix into tablespoon sized quenelles and fry for about 4 minutes or until well browned, drain on kitchen paper.

  5. To serve, mix the yoghurt and tahini together, season with salt and pepper and spread on a serving plate. Dress the remaining peas and pistachio in a little oil, season with salt and pepper and toss through the mint leaves.

  6. Arrange the falafel on the yoghurt mix, scatter over the pistachios and mint and serve with lemon wedges.

Cook's tip

The baking powder adds the crunch.

Green sesame felafel with tahini sauce

You might also like:

Haloumi with roast chickpeas, pumpkin and middle eastern dressing

Spice carrot and pea fritters with zucchini salad

Middle eastern savoury mince

  • Food
  • TV
  • TV Recipes
  • Vegetarian Recipes
  • Lunch Recipes
  • Starters, Entrees & Appetisers Recipes
  • Dinner Recipes
Karen Martini
Karen Martini
Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

Treat yourself to a subscription-Save up to 25%

Plus, your chance to win

Subscribe Now
Treat yourself to a subscription

Treat yourself to a subscription-Save up to 25%

Plus, your chance to win

Subscribe Now
Treat yourself to a subscription

Recommended to you

YOU’LL NEED A WEDGE TO HANG THAT DOOR
Watch 6:32

YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

{headline}

Prawn linguine

Prawn linguine

Tomato mozzarella salad with seared beef

Tomato mozzarella salad with seared beef

Cheese and corn polenta loaf

Cheese and corn polenta loaf

Karen Martini's barbecue prawns with cucumber relish

Karen Martini's barbecue prawns with cucumber relish

{headline}

{headline}

Confit duck and green mango Thai salad

Confit duck and green mango Thai salad

Chiko-style rolls

Chiko-style rolls

Zucchini and feta fritters

Zucchini and feta fritters

{headline}

{headline}

Thai seafood curry with tamarind and baby corn

Thai seafood curry with tamarind and baby corn

Olive and rosemary lamb with charred potatoes

Olive and rosemary lamb with charred potatoes

Cheesy Italian Mozzarella And Tomato Dip

Cheesy Italian Mozzarella And Tomato Dip

Double chocolate self-saucing pudding

Double chocolate self-saucing pudding

Cinnamon myrtle dumplings with turmeric and sea persimmon filling

Cinnamon myrtle dumplings with turmeric and sea persimmon filling

4 ingredient Biscoff chocolates with Caramilk drizzle

4 ingredient Biscoff chocolates with Caramilk drizzle

Cottage pie

Cottage pie

Bhg
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy
Bhg Magazine Subscribe
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy

Brands

  • All Recipes
  • BHG Shop
  • Girlfriend
  • Home Beautiful
  • New Idea
  • New Idea Food
  • Practical Parenting

Our Network

  • marie claire
  • Beauty Crew
  • Who
  • Women's Weekly Food
  • Bounty Parents
  • That’s Life
  • Perth Now
  • The West Australian
  • 7Plus
  • 7mate
  • 7NEWS
  • 7Sport
  • Sunrise
  • Starts at 60
  • Hard to Find
© 2022 Are Media PTY LTD
All products are independently selected, tested or recommended by our team of experts.If you buy something, we may earn an affiliate commission.
Get more from Better Homes and Gardens

Magazine Subscription Offer

Treat yourself to a subscription-Save up to 25%

Shop This Offer
Treat yourself to a subscription