Falafel is a fantastic fast food to serve when you have a group of people with different tastes. Using a few basic sauces, you can satisfy everybody’s palate. These sauces are tasty and healthy. The fats in these sauces are good for your body. If you practice a low carb lifestyle, just know that these sauces are reasonably low in carbohydrates.
Sauces for Falafel Variations
Tahini Sauce Recipe
2 tablespoons of fresh lemon juice
3 cloves of garlic-finely minced
¼-1/3 cup Tahini ( If your Tahini is a bit dried out, use the smaller amount. I use Ziyad brand.)
1 tablespoon extra virgin olive oil (I use Kirkland brand.)
Water to thin the sauce to a consistency a bit thicker than a heavy whipping cream.
2 tablespoons finely chopped parsley (This is optional. Use your favorite parsley.)
¼ teaspoon sea salt
In a small bowl add the minced garlic and lemon juice. With the back of a spoon, crush the garlic slightly. Add the Tahini and stir. Add the olive oil and stir until it is fully incorporated. Slowly add a little water at a time, stirring until it is fully incorporated. Add water as you stir until the Tahini sauce is the correct consistency. You will notice a color change. There is a chemical reaction going on between the lemon juice and the Tahini. It will lose its tan color and become almost white. This is to be expected. Add the parsley and salt as you continue to stir. Except for the tiny chunks of garlic, the sauce should be smooth. Let the flavors mellow for at least half an hour before using.
Cucumber Sauce Recipe
½ cup coarsely chopped onion
1 teaspoon balsamic vinegar
1 teaspoon sugar
1 tablespoon of dried mint-rubbed between your hands to release the oils
1teaspoon of dill seeds- rubbed between your hands to release the oils
1 teaspoon of dill weed- rubbed between your hands to release the oils
1 cup peeled and grated cucumber
1 cup Fage Greek yogurt
½ cup of your favorite Ranch dressing
¼ teaspoon garlic powder (optional)
In a small bowl combine the onion, balsamic vinegar and sugar. Stir to mix. Set the bowl aside. This makes the onions sweeter.
In a medium bowl, add the mint and dill by rubbing them between your hands to release the oils. Add the grated cucumber, yogurt, and Ranch dressing. Stir to mix. Add the onion mixture and stir. (If you want to reduce the carbohydrates in this recipe, rinse and drain the onions before adding them. ) If desired, add the garlic powder. Refrigerate the sauce, covered, until you are ready to use it. Refrigerate it for a minimum of 30 minutes to give the flavors a chance to mellow.
Avocado Cucumber Sauce Recipe
1 ripe avocado
2 tablespoons of fresh lemon juice
2 teaspoons of La Victoria Salsa Brava or your favorite hot sauce
Salt to taste
¼ cup Cucumber Sauce
Slice the avocado lengthwise and remove the pit. Scoop out the light green pulp into a small bowl. The pulp should not be brown. Discard the seed. Add the lemon juice and hot sauce. Mash together until fairly smooth. Add the Cucumber Sauce and stir to mix. Refrigerate the sauce, covered, until you are ready to use it. Refrigerate it for a minimum of 30 minutes to give the flavors a chance to mellow.
Fresh Corn Salsa Recipe
1 pint cherry tomatoes or grape tomatoes-rinsed (You may also use a similar amount of Roma tomatoes)
1 cup Vidalia onion-cut in chunks
1 cup fresh cilantro-rinsed
¼ - ½ cup pickled jalapeno slices (according to how hot you want your salsa)
2 tablespoons of jalapeno pickle juice or fresh lime juice
1/3 cup of Green Giant Mexicorn (You may serve the rest as a side dish or freeze it to make soup.)
Garlic sea salt to taste
Add all of the ingredients, except salt and corn, to a food processor bowl with a chopping blade. Pulse briefly two times. Scrape the sides of the bowl. Pulse until the salsa is to your preferred coarseness. Be careful not to over-process. This should be chunky. Grind some garlic sea salt into the salsas. Taste for salt. Add more garlic sea salt, if necessary. Add the corn and stir. Put the salsa into a container and refrigerate. It is best if used immediately, since it is not cooked.
You are not limited to using these sauces with just falafel. They are good with Middle Eastern food, Greek food, Indian food, and Mexican food. Drizzle them onto that special sandwich or dip with them. Slather them on to your food to add that exotic touch. In fact, let your imagination roam with these sauces. Change them to suit your tastes. Don’t forget to tell us about your culinary adventures in the Sandwiches forum!
When I mention products by brand name, these are the ones that I use. I have not received free products from the manufacturers, nor have I been paid to mention the products by name.