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Black bean falafels with tahini almond sauce

Serves: 4
Prep: 30
Cook: 10


    • 100g unsalted tahini
    • 15mL lemon juice
    • 1 clove garlic, crushed
    • 150mL So Good Almond Original
    • 400g can black beans, drained and rinsed
    • 1 small carrot, grated
    • 50g wholemeal breadcrumbs                       
    • 1 egg
    • 1 clove garlic, crushed, extra
    • ¼ cup chopped flat leaf parsley
    • 1 tsp cumin seeds
    • ½ tsp ground coriander
    • 2 tbs olive oil
    • 200g mixed lettuce
    • 1 medium lebanese cucumber, thinly sliced
    • 150g cherry tomatoes, halved
    • ¼ red onion, thinly sliced
    • 4 wholemeal pita breads, optional
    • 1 lemon, cut into quarters, optional


    1. Place tahini in a food processor or blender with lemon juice, garlic and So Good Almond Original. Blend until fully combined. Add a little water to loosen if a little thick. Refrigerate until needed.
    2. Mash black beans in a large bowl. Add carrot, breadcrumbs, egg, extra garlic, parsley and spices and stir until fully combined. Using wetted hands roll tablespoonfuls of mixture into balls. Place on a tray lined with baking paper and refrigerate for 15 minutes to allow to firm slightly.
    3. Heat oil in a large non-stick frypan over medium heat. Cook falafels for 5 minutes, turning until lightly browned and warmed through. Drain on paper towel.
    4. Toss together lettuce, cucumber, tomatoes and onion. Serve falafels with salad, tahini sauce and wholemeal pita bread.

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