Photo of Easy falafel with creamy tahini sauce by WW

Easy falafel with creamy tahini sauce

Total Time
20 min
10 min
10 min
Transform your basic can of chickpeas into these easy, light, and fluffy falafel! They make a delicious, portable lunch that you can enjoy on top of salad, tucked into pitas, or on top of rice. For dinner, serve them family style on a big platter of chopped tomatoes and cucumbers, diced peppers, and fresh herbs for a taste of the Mediterranean. It turns out that falafel is also excellent crumbled over scrambled eggs and topped with a shake of hot sauce for breakfast or any time. This recipe is easy to double for a crowd, too.


Tahini sesame butter

2 Tbsp

Plain fat free Greek yogurt

1 Tbsp

Fresh lemon juice

1 tsp

Minced garlic

½ tsp

Kosher salt

¼ tsp

Ground cumin

¼ tsp

Canned chickpeas

15 oz, rinsed and drained

Fresh parsley

½ cup(s), chopped

Uncooked scallion(s)

6 large, coarsely chopped

All-purpose flour

¼ cup(s)

Garlic clove

2 clove(s)

Baking powder

1 tsp

Ground cumin

1 tsp

Kosher salt

¼ tsp


  1. In small bowl, whisk ingredients for tahini: tahini paste, yogurt, lemon juice, minced garlic, 1/4 tsp kosher salt, 1/4 tsp ground cumin, and 1 tbsp warm water. Keep tahini chilled until ready to serve.
  2. In food processor, pulse together falafel ingredients: chickpeas, parsley, scallions, flour, garlic cloves, baking powder, 1 tsp cumin, and 1/4 tsp kosher salt until well combined and finely chopped. Form mixture into 12 evenly sized balls, using 1 heaping tbsp for each. On parchment-lined baking sheet, place balls and flatten slightly into disks.
  3. Heat large nonstick skillet over medium. Coat falafel with nonstick spray. Add falafel to skillet and panfry until lightly browned and crispy, 2 to 3 minutes per side. Serve falafel with tahini.
  4. Per serving: 4 falafel and 1½ tbsp sauce