I call this “Creamy” Tahini Sauce because I add cottage cheese (or yogurt) instead of straight water to add more flavor and nutrition to this falafel topper.
Contents
Also, I add a dash of Sriracha Sauce (Si-rah-CHA, named for the island off Thailand) for a slightly piquant edge.
This recipe can be used as a traditional falafel drizzle or as a delicious dip for pita bread triangles or baked pita chips.
I have not included a falafel recipe because the ground mixture is time-consuming to make, and I find that the bulk ready-made blend (available in the bulk section of Whole Foods or Sprouts) is an easy base, to which I add freshly chopped flat-leaf (Italian) parsley, lemon juice, and water.
Ingredients
- 2/3 cup organic tahini butter
- 2/3 cup low-fat cottage cheese or plain yogurt
- 1/4 cup of lemon juice
- 2 cloves garlic, minced
- 1/2 to 3/4 cup water, as needed
- 1/8-1/4 teaspoon or more Sriracha sauce, to taste
- salt to taste
- pinch paprika
Instructions
- In a medium-sized glass or ceramic bowl, combine all the ingredients (except water and paprika) until smooth. If you use cottage cheese, you may need a hand blender to achieve smoothness.
- Add enough water, a bit at a time, until the viscosity is runny enough to drizzle, which would be comparable to the consistency of maple syrup, roughly.
- Cover the bowl with plastic wrap or a kitchen towel and refrigerate for at least one hour before use.
- If you are using the Tahini Sauce for topping falafel pita wraps, then drizzle over the wraps and sprinkle with paprika. This makes a terrific vegetarian meal (or vegan if you eliminate the dairy).
- If you are using this as a dip for pita triangles or pita chips, place the tahini blend in a small bowl, sprinkle the paprika on top, and place it in the center of a plate or tray of pita bread pieces.
- My friends beg for more every time I serve this dip on a cocktail party buffet!
