Prep 20 h
Cook 1h : 10m
6 to 8


    For the falafel:

    2 cups dried chickpeas (not canned)

    ½ cup chopped white onion

    4 cloves garlic, minced

    1/3 cup chopped parsley

    1/3 cup chopped cilantro

    2 tsp fresh lemon zest

    2 tsp white sesame

    1 tsp ground cumin

    1 tsp ground coriander

    1 tsp sea salt

    1/3 tsp baking soda

    ½ tsp ground black pepper

    Vegetable oil for frying


    For the beetroot tahini sauce:

    4 cloves garlic, minced

    ¼ cup lemon juice

    ½ cup premium tahini

    ½ tsp sea salt

    Pinch of ground cumin

    4 tbsp iced cold water

    1 tbsp freshly squeezed beetroot juice

    1 tbsp melted vegan butter (optional)

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Ingredient Substitution Guide


For the falafel:

1. Place dried chickpeas in a bowl and cover with three inches of water to be soaked for around 18 hours. The chickpeas should expand to about five cups. Rinse and drain. Note: If they don't soak long enough, the falafel will be crumbly and fall apart.

2. Place all the ingredients (except the sesame and baking soda) in a large food processor and pulse to a chunky consistency. Note: Over-pulsing it to smooth paste will cause the falafel to fall apart. Refrigerate for one hour.

3. Once ready, add the baking soda to the falafel mixture and start to form the falafel patties. Sprinkle white sesame seeds around the falafel patties and gently pat.

4. Fill a deep-frying skillet with around three to four inches of vegetable oil, and bring the oil to a frying temperature 180C. Once done, slowly transfer the falafel patties into the oil without overcrowding them. Fry for around two to three minutes on each side.

For the beetroot tahini sauce:

1. In a medium bowl, combine the garlic and lemon juice. Let the mixture rest for 10 minutes, to give the garlic time to infuse the lemon juice.

2. Pour the mixture through a fine-mesh sieve into another medium bowl. Press the garlic with a spatula to extract as much liquid as possible. Discard the garlic bits.

3. Add tahini, salt, and cumin to a bowl. Whisk until the mixture is thoroughly blended.

4. Add two tablespoons of water at a time, then add the beetroot juice, and melted vegan butter whisking after each addition until smooth.

5. Your perfectly creamy and smooth, beetroot tahini sauce is ready to serve. Enjoy!

Recipe courtesy: Two Neighbors, Dubai

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This recipe was a part of the Brand Dubai Ramadan Recipes Guide