Tested till perfect Falafels


Tahini — a light ivory-colour pure sesame paste — gives these crisp chickpea balls authentic Middle Eastern flavour.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2004

Recipe5 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1/4 cup 1/4cupbulgur
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)chickpeachickpeas, drained and rinsed
  • 2 2cloves garlic, minced
  • 2 2green oniongreen onions, minced
  • 2 tbsp 2tbspdry breadcrumbs
  • 2 tbsp 2tbspchopped fresh parsley
  • 1 1eggeggs
  • 1 tbsp 1tbsplemon juice
  • 1 tsp 1tspground cumin
  • 1/2 tsp 1/2tspground coriander
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 tsp 1/4tsphot pepper sauce
  • vegetable oil, for deep frying
  • 6 6pita breadpita breads, warmed
  • Tahini Sauce Recipe
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Tahini Sauce

Soak bulgur in 2 cups (500 mL) hot water for 20 minutes. Drain in sieve, pressing out excess moisture.

In food processor, combine bulgur and chickpeas; pulse until chickpeas are finely mashed but not puréed. Transefer to bowl; stir in garlic, onions, bread crumbs, parsley, egg, lemon juice, cumin, coriander, salt, pepper and hot pepper sauce.

In deep-fryer, deep pot or wok, heat oil to 350ºF (180ºC). Scoop mixture by level tablespoonfuls (15 mL) and form each into 1-inch (2.5 cm) ball. Fry, a few at a time, until browned, about 4 minutes. Transfer to paper towel-lined racks to drain.

Divide among pita breads. Top with Tahini Sauce and desired toppings.



Nutritional Information Per serving: about

cal 509 pro 15g total fat 24g sat. fat 3g
carb 61g fibre 7g chol 31mg sodium 832mg

% RDI:

calcium 11 iron 33 vit A 3 vit C 17
folate 60
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