This series in falafel is brought to you in a large part by an experience at a Thai food restaurant. The Godfather and I went to dinner at one of our favorite Thai places, but it was a slow evening and the staff had time to chat. It’s not a very large place, so we overheard snippets of their conversation as we ate. At one point, the conversation turned to one of the young girls’ first experience with falafel and our conversation stopped dead as we tuned in. Her friend asked her what falafel was and she rather authoritatively explained. “Falafel is pita bread mashed up with some hummus and deep fried.”
I couldn’t look across the table at the Godfather without bursting out laughing, so my pad thai became veeery interesting for a minute. There’s no polite way to jump into a complete stranger’s conversation, so I let it go, but we were quite amused and appalled.
And then I had to make falafel. Delicious falafel from scratch, with a homemade wheat pita bread and tahini sauce and share with you. Because falafel is not a fried pita hummus cake pop concoction, it is one of the greatest foods on the planet. Period.
So I hope you enjoy this series! We’re starting with the tahini sauce because it’s simple, and you definitely don’t have to wait for falafel to enjoy it! I’d like to tell you I put it on toast and sandwiches, but I love it so much I’ll just eat it with a spoon. No shame here and now it’s on the internet in front of God and everybody. So if you too fall in love with it and eat it by the spoonful, you’re not alone. We’re in good company.
- 1/2 cup jarred tahini
- Juice of one lemon
- 3 cloves of garlic, minced finely
- salt, to taste
- water (optional)
- Put the tahini, garlic and lemon juice in a bowl and whisk together. The tahini will thicken as it reacts with the lemon juice. If you want a thick paste, then add salt to taste and you’re done! If you’d like a thinner sauce, go to step two.
- To thin the sauce to your desired consistency, add water, 1 tbsp at a time, mixing well after each addition. I added about 3 tablespoons to mine because I wanted a thinner spread. If I had wanted to drizzle the sauce, I would have added more. The exact amount depends on the brand of tahini you’re using.
- If you haven’t added salt yet, add salt to taste and enjoy! The finished sauce will keep in the refrigerator one week. I can’t tell you if it lasts any longer with certainty because it never makes it past 2-3 days at our house.