yogurt tahini sauce

Rich, creamy, and totally dippable, this high-protein yogurt tahini sauce is perfect for serving with lamb, falafel, chicken, pita, or as the center of a vibrant vegetable platter. It’s like the fluffy, protein-packed cousin of your favorite hummus dip (trust me, you’ve got to try this one asap!).

3-Minute Yogurt Tahini Sauce

plain Greek yogurt

tahini

garlic

lemon juice

salt

In a mason jar or medium-sized bowl, stir together the yogurt, tahini, garlic, lemon juice and salt until smooth.

Serve immediately or store, refrigerated and covered, for up to 5 days.

can this be freezed? how long does it last if not?
I made it..like it and love lemon yet the amount was to much for me so added honey to tame and did the EVOO you suggested. Very nice!

Delicious and everything I hoped it would be! I went a little harder with the lemon juice because I love it. I might cut the salt just a bit next time out too. But so, so good!!

Flavor-packed crispy and healthy Falafel loaded with mixed vegetables and cooked in an air fryer (or baked). A great appetizer served with a Cilantro-Yogurt Sauce! This homemade recipe is super easy to execute, and sure to satisfy your cravings.

Healthy Mixed Vegetable Falafel (Air-Fryer or Baked)

Broccoli Florets (90 grams)

Carrots (Chopped, 64 grams)

⅓ medium White Onion (Chopped, 35 grams)

Cilantro

Tbsp Tahini

Tbsp Minced Garlic (about 3-4 cloves)

1½ tsp Cumin Powder

½ tsp Cardamom Powder

Salt

¼ tsp Black Pepper

¼ tsp Cayenne Pepper (more

Greek Yogurt (about 100 grams)

Lemon

½ Tbsp Tahini

tsp Minced Garlic

Put chickpeas in a bowl and fill with water, about 3” over the top surface of the chickpeas. Soak for 24 hours.

Preheat oven to 375°F and lightly grease a baking sheet, or use an air fryer.

Place all ingredients - soaked chickpeas, broccoli, carrots, onion, cilantro, minced garlic, tahini, cumin, cardamom, salt, pepper and cayenne pepper - in a food processor and pulse until finely minced. Do not over-pulse - the mixture should be coarse/paste-y.

Use your hands or a cookie scoop to shape falafel mixture into small balls or patties and place in air fryer basket or prepared baking sheet.

Air fry at 350°F for about 15 minutes, or Bake for 25 minutes, flipping half way, until golden brown and crisp. See notes for frying.

Combine all ingredients for sauce in a bowl.

Serve falafel with the cool sauce and a warm pita!

I made this recipe today and it was amazing.
I actually had some veggie pulp leftovers from juicing (beetroots, celeriac, carrots and apples).
I first blended the soaked chickpeas, tahini, garlic, onion and spices, then just stirred in the veggie pulp. I adjusted the spices, added a bit more cumin, cayenne pepper and cardamom powder.
I shaped the mixture into balls and baked them for 30 minutes flipping halfway. They looked golden brown, but were not crispy. I didn’t mind though. 
In the yoghurt sauce I added just a touch of salt and pepper and a bit more garlic.
This combination was indeed BOMB! I couldn’t stop eating!
Thank you for sharing this recipe.?

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3-Minute Yogurt Tahini Sauce

Healthy Mixed Vegetable Falafel (Ai...

Top 2 yogurt tahini sauce recipes from across the web

The most viewed yogurt tahini sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

3-Minute Yogurt Tahini Sauce

Healthy Mixed Vegetable Falafel (Ai...

The most viewed yogurt tahini sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine