Super Green Falafel With Turmeric Tahini Sauce

by | Jul 23, 2015 | 16 comments

Super Green Falafel With Turmeric Tahini Sauce - Cook Republic

I have been baking falafels for a very long time. But every time I have a “real” falafel at a Middle Eastern eatery, you know the authentic fried version, I am overcome with an urge to try it at home. Frying is a fine art, just like baking. There are a lot of variables involved, the right heat and maintaining it a true challenge for many. I developed this recipe over several weeks, frying batch after batch, adjusting the mix so it won’t fall apart in the oil (one of the most common problems of cooking falafel), adding big green vibrant ingredients to amp up the nutritional value and chasing the right taste and texture.


After several meals of falafel that included quick pita wraps and bowls laden with tabbouli, I present you with a bulletproof recipe to make the most perfect batch of falafels you will ever make. This falafel is vegan and gluten-free, freezes well (cooked and uncooked), is quite quick to make and will never fall apart when you are frying it. Scout’s honour! It of course also renders well to shallow pan-frying and baking in the oven. There is nothing this falafel mix can’t do. Read through the process and the notes at the end to get the frying down pat. You might have to sacrifice a falafel or two till you get into the rhythm of frying the perfect golden falafel. My tahini sauce is full of immunity-boosting fresh turmeric root. Together with the raw broccoli tabbouli that I posted earlier this week, they form the trifecta of delicious lip-smacking good street food.

Super Green Falafel With Turmeric Tahini Sauce - Cook Republic

Super Green Falafel With Turmeric Tahini Sauce - Cook RepublicSuper Green Falafel With Turmeric Tahini Sauce - Cook Republic

Super Green Falafel With Turmeric Tahini Sauce - Cook Republic

Super Green Falafel With Turmeric Tahini Sauce - Cook Republic

Super Green Falafel With Turmeric Tahini Sauce - Cook Republic

Super Green Falafel With Turmeric Tahini Sauce - Cook Republic

Super Green Falafel With Turmeric Tahini Sauce - Cook Republic

Super Green Falafel With Turmeric Tahini Sauce - Cook Republic



4.84 from 6 votes
The most perfect falafel recipe with a beautiful texture and vibrant green colour due to the abundance of kale, pistachios, parsley and peas. This lip smacking, tasty street-food inspired dish is served with a nourishing turmeric tahini sauce and can be served as a wholesome bowl or stuffed pita.
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Course // Brunch, Street Food
Cuisine // Gluten Free, Middle Eastern, Vegan
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 20


for the falafels

  • 2 cups (360 g) canned chickpeas, rinsed and drained
  • 1 red onion, coarsely chopped
  • 1/2 cup (75 g) pistachios
  • 1/2 cup (70 g) frozen peas
  • 5 garlic cloves
  • 40 g kale, stem and membrane removed
  • 1 cup (30 g) flat-leaf parsley leaves
  • 1/2 cup (15 g) fresh coriander leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons sea salt flakes
  • 1/2 teaspoon baking powder
  • 4 tablespoons buckwheat flour

for the turmeric tahini sauce

  • 150 g tahini paste
  • 4 garlic cloves
  • juice of 1 large lemon
  • 1/4 packed cup flat-leaf parsley
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1/2 inch piece fresh turmeric root, or 1/2 teaspoon ground turmeric
  • 1/2 teaspoon sea salt flakes
  • 1/2 cup cold water
  • grapeseed or vegetable oil, for frying
  • raw broccoli tabouli, to serve
  • lime wedges, to serve
  • red chili slices, to serve


  • Rinse and drain the canned chickpeas. If using dried chickpeas, soak in hot water for 5 hours. Drain water and use.
  • Place chickpeas in the bowl of a food processor. Add all the other ingredients for the falafel other than the baking powder and flour. Process to a semi-coarse mix.
  • Place processed falafel mix in a large bowl. Add baking powder and flour. Mix well.
  • Using your palms, shape the falafel mixture into 20 golf-ball sized rounds. The balls shouldn't be sticky and soft. They should be just dry on the outside and firm. If you feel the mix is too wet, add another tablespoon of flour. Alternatively, if the mix becomes too dry, add a dash of water to loosen it.
  • Heat oil in a small heavy-bottomed saucepan on high. Ensure the depth of the oil is only about 5cm. When the oil reaches smoking point, reduce heat to medium. Wait for a minute and then test your first round by sliding it gently and carefully in the hot oil. If the oil is ready, the falafel will instantly rise to the surface. If it starts browning too quickly, reduce heat some more till it is frying at a gently pace, browning evenly. Turn it gently with a slotted spatula and cook the other side until evenly browned. Remove from oil and drain on paper towels.
  • Repeat this process with the remaining falafels. If frying 2-3 at once, make sure you adjust the heat as the more falafels you have in the pan, the colder the oil gets.
  • To make the turmeric tahini sauce, place all ingredients in the jug of a small processor and blend until smooth and thoroughly mixed.
  • Serve falafels on a bed of raw broccoli tabouli with a generous dollop of the tahini sauce, lime wedges and chili. Alternatively, stuff falafels, tabouli and tahini sauce in a small pita bread and enjoy.
  • The falafel mix can be made 24 hours in advance. If pre-making the mix to fry later, add the baking powder only when you are ready to fry.


Falafel Consistency - The trick to making the perfect falafel that doesn't fall apart while frying is to ensure that the falafel mix is not too chunky and has the buckwheat flour. When you roll them, the falafel should be firm round balls and not too soft. If you feel your falafel mix is too soft and sticky, add more flour one tablespoon at a time (you wouldn't need more than 1-2 tablespoons over the quantity given here) till you can roll firm falafels. This is only because the size of the onion, quantity of kale and the peas can alter the liquid content from person to person.
Flour Substitution - Buckwheat flour can be subbed with plain flour or chickpea flour.
Oil Temperature - Make sure that the oil is not too hot. Oil temperatures can be adjusted constantly while frying. The rule of thumb is to ensure that the heat is hot enough to fry slowly and evenly. This cooks not only the outside of the falafel but the inside as well. If the oil is too hot, the crust will brown super quickly leaving the inside mushy.
Oven Variation - The uncooked falafel rounds can be drizzled with olive oil and baked in a pre-heated oven (190°C) for 20 minutes on one side and 15 minutes on the other for a non-fried version. These can also be pan-fried like an omelette flipping gently with a butter knife and using very minimal oil.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic




I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Eha

    5 stars
    A falafel recipe unlike any I have made and I very much like your tahini sauce . . . both quite inspired. belonging to the antifry brigade I may try first baking or shallow frying . . . looking forwards to having the first mouthful!

  2. Rosa

    Fabulous food! Really mouthwatering.



  3. Abby

    These photos are incredible, Sneh, and what delicious looking falafel! <3

  4. Emily

    Falafel is one thing I always enjoy eating, but have been afraid to try making myself at home. You’ve inspired me. 🙂 Your photos are gorgeous!

  5. Nicola

    I made beet falafels several summers ago and I totally forgot about them until I saw this recipe. You’ve really inspired me. These looks so mouth watering delicious.

  6. Laura (Tutti Dolci)

    Your falafel look so good, and I love that turmeric tahini sauce!

  7. Nadia

    5 stars
    Oh my goodness yum!


  8. Gourmet Getaways

    5 stars
    Looking at the ingredients against the photos, we can’t argue about how flavourful and tasty these falafels are! GG = grab n’ go! Yummo!

    Julie & Alesah
    Gourmet Getaways xx

  9. Julie

    This might just have to be on one of the shops workshop lunch menu. x Julie

  10. Nicole

    Just made these, and they’re delicious! I baked instead of fried as I was trying to keep the healthy. I feel I’m a falafel connoisseur, and while these didn’t taste “authentic”, they were no less delicious.

  11. Elly

    5 stars
    I made these last night and they were SO good! I was sceptical about the raw broccoli tabbouleh (not a huge fan of all things raw) but it was delicious, and my boyfriend said they were the best falafel he’s ever eaten. Thanks for a great recipe – so glad I made enough for leftovers!

    • snehroy

      Oh Elly that makes me very happy. Glad you enjoyed the falafels and tabbouli! x

  12. Jett Tritton

    falafel is nice recipe. I want to try this …

  13. Dee

    5 stars
    Hi…love it all and raw broccoly mix sounds shamazing. Wanted to ask you, the frozen peas…do you pre-booked them, than put them in the falafel mix?

    • Sneh

      no. I add them frozen 🙂


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