Falafel Platter with tahini sauce and guacamole

Give the same old pakodas a break and do it the Mediterranean way with this gorgeous and super delicious falafel. Made of chickpea and a few spices, these falafels are deep fried in avocado oil. Result? A much lighter version of falafels fried in regular vegetable oil. Plus the high smoking point of the Avocado Oil means it fries really well ensuring the oil doesn’t go cold in between batches! Bonus the slight aroma from the oil! Turn this into a wholesome meal with a tahini sauce, guacamole and fresh salad, or have it as it is with some of the tahini sauce. The choice is yours but make this, you must!

Why Avocado Oil?

The avocado oil is rich in Omega 3 and monounsaturated fats, that can help to lower low “bad” cholesterol levels.


Ingredients for the Falafel :

  • 1 cup dried chickpeas, soaked overnight in plenty of water
  • 1 cup parsley leaves
  • 1 cup coriander leaves
  • 1 red onion
  • 5 cloves of garlic
  • 2 green chilie
  • 1 tsp cumin powder
  • ½ tsp coriander powder
  • 1 ½ tsp salt (more if needed)
  • 1 tsp red chili powder
  • ½ tsp baking powder
  • 4 tsp flour
  • 4 tbsp water or as needed

For frying:

  • 2 cups Avocado Oil

For the salad:

  • Lettuce, tomatoes, red onion – all cut as desired

For the Tahina sauce:

  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 4 tbsp water
  • ¼ tsp salt
  • ½ tsp black pepper
  • 1 tbsp fresh cream

For the guacamole:

  • 2 ripe Avocados
  • 1 small red onion
  • 2 jalapeno
  • 2 cloves garlic, minced
  • 2 tbsp fresh cilantro, chopped
  • Salt
  • Juice of 1 lemon.


Serves: 4

Time taken: 1 hour

To make the falafels:

  • Once the chickpeas have been soaked overnight, drain them and wash them thoroughly. Now place the drained chickpeas in a food processor alongwith the other ingredients for the falafel.
  • Blitz on high till the chickpeas have become small in size. Don’t make it into a paste. It should still have some chunks.
  • Now use a spoon measurement to make small balls of the mixture. Arrange on a plate and rest in the refrigerator for 30 minutes.
  • Now heat the Avocado Oil in a deep bottomed pot. Once the oil is 180C or slightly smoking, carefully place the falafel balls in the oil.
  • Fry on both sides for 3-4 minutes till browned evenly. Remove with a slotted spoon and drain on tissue.

For the tahini sauce:

Mix all the ingredients till thick and creamy. The tahini will start thickening up, don’t worry and keep adding the water 1 tsp at a time to loosen it up. Taste and adjust as needed.

For the guacamole:

Smash ripe Avocado with a fork till chunky. Now add the remaining ingredients and mix well. Taste and adjust lemon juice or salt if needed. Cover immediately to avoid it going brown.

To serve:

Spread the torn lettuce, tomatoes and red onion on a platter. Now add the falafels to this salad. Serve with the tahini sauce and guacamole on the side! Enjoy.

Leave a Reply

Your email address will not be published.