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Falafel with Probiotic Tahini Sauce

Falafel with Probiotic Tahini Sauce
  • blend
  • cook
  • mix
  • eat


  • 2 x cans chickpeas, rinsed
  • 1/3 cup chopped fresh parsley
  • 4 cloves garlic, minced
  • 2 medium shallots, minced
  • 2 tbsp raw sesame seeds
  • 1 1/2 tsp cumin
  • 1/4 tsp each sea salt and black pepper
  • 1 healthy pinch each cardamom and coriander
  • 3-4 tbsp all-purpose flour
  • 3-4 tbsp coconut oil for cooking
Probiotic Tahini Sauce
  • 1 cup tahini
  • 1/2 cup Rokeby Farms Natural Probiotic Yoghurt
  • 2 tbsp lemon juice
  • 1 garlic clove
  • 1 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp chilli flakes
  • 2 tsp fresh parsley


  1. Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper, coriander and cardamom to a food processor and mix to combine, scraping down sides as needed until thoroughly combined and it resembles a crumbly texture.
  2. Add flour slowly to the mix and combine until it forms a ball without it sticking to your hands.
  3. Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up.
  4. Once chilled, scoop out rounded tablespoon amounts and gently form into balls.
  5. Heat a large pan over medium heat and add enough coconut oil to generously coat the pan.
  6. Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time, do not overcrowd.
  7. Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned – the deeper golden brown they are, the crispier they’ll be. They will also firm up more once slightly cooled.
  8. For the Probiotic Tahini Sauce, blend all ingredients in a food processor.
  9. Serve warm with the Probiotic Tahini Sauce as a side, inside a pitta, wrap or in a salad.