HOME > Chowhound > Home Cooking >
What's your latest food project? Share your adventure
TELL US

Sauces to serve with falafel?

m
molomo Dec 12, 2013 02:35 PM

Anyone got innovative sauces to go with falafel besides tzatiki and hummus?

  1. h
    HillJ Dec 12, 2013 02:46 PM

    I whirl a jar of drained, roasted peppers in a food processor to create a pasty puree, then I add some tzatiki that's been thinned out by a bit of milk and makes a very thin, drizzling type of sauce. I enjoy a sauce but I really enjoy a THIN sauce because the falafel is so delicate. The sauce keeps about a week in the frig, so adjust your batch by how many falafel your setting up.

    1. a
      acssss Dec 12, 2013 02:53 PM

      Never had it with tzatiki or hummus. I only eat it with Tehina - watered down and seasoned with garlic, lemon and salt - s/b consistency of heavy cream... and my friend who is from India makes it with a garlicky cilantro chutney.

      Edit: Oh, and an Israeli friend of mine eats it with an eggplant/mayo dip or an eggplant/tehina dip (in both cases, he roasts the eggplant and then digs out the inside)

      7 Replies
      1. re: acssss
        h
        HillJ Dec 12, 2013 02:54 PM

        garlicky cilantro chutney sounds fantastic! I would def. thin that out too before drizzling.

        1. re: HillJ
          a
          acssss Dec 12, 2013 02:56 PM

          I'll tell her :-)

          1. re: acssss
            h
            HillJ Dec 12, 2013 02:57 PM

            oh you're so much fun, acs!

            1. re: HillJ
              a
              acssss Dec 12, 2013 03:00 PM

              right back at you HillJ

        2. re: acssss
          m
          molomo Dec 12, 2013 03:24 PM

          The eggplant sounds awesome! Going to try that! Sort of an eggplant puree, huh?

          1. re: molomo
            a
            acssss Dec 12, 2013 03:52 PM

            I don't think he purees them. He roasts the eggplants (until very very soft), spoons out the insides and then with a fork, he mushes them a bit (I think pureeing them will make it more like baby food) - then he adds minced garlic, lemon juice, S&P and tehina in one and mayo in the other.
            I agree - they are both delicious (not to mention healthy)
            Enjoy!

            1. re: acssss
              b
              betsydiver Dec 12, 2013 04:00 PM

              isn't this baba ganoush?

        3. p
          piwakawaka Dec 12, 2013 02:58 PM

          as well as tzatziki I also like a mild chilli-tomato sauce

          1. f
            ferret Dec 12, 2013 03:32 PM

            The only three that should be considered are tahini, schug and muhammarra.

            1. PotatoHouse Dec 12, 2013 03:46 PM

              .

              1. b
                betsydiver Dec 12, 2013 03:59 PM

                I love hot sauce on hummus sandwiches (wraps)

                1. iL Divo Dec 12, 2013 06:06 PM

                  my sister has made falafel's for years and we've always enjoyed hers. she does a thinnish 'white' sauce (not sure of the ratio)
                  combo of: mayo/sour cream/lime juice/litl soy sauce/honey/few red pepper flakes. very good.

                  she packs hers with lettuce onion lots of tomatoes (cuke if she has)
                  and thin shards of jack cheese

                  1. hotoynoodle Dec 12, 2013 06:11 PM

                    i like yogurt with sesame oil and a hit of citrus mixed in.

                    1. Ttrockwood Dec 12, 2013 07:28 PM

                      The falafel shops in nyc have different versions of "white sauce" - i come close by mixing plain greek yogurt with mashed roasted garlic and lemon juice.
                      Hot sauce is common.
                      Muhamarra and baba ganoush are great

                      1. JungMann Dec 13, 2013 07:06 AM

                        It's hard to beat a shower of tahini/taratour with some zhoug if you like things spicy. Spicy pickled mango relish is a traditional option in the Mizrahi/Iraqi tradition. The Lebanese whipped garlic known as toum would also be good here. If you want to go creative, I make a play on tyrosalata with thick yogurt mixed with whipped feta and Sriracha that I will frequently have on Middle Eastern sandwiches. It's great with kafta; I don't see why it wouldn't work with falafel.

                        Show Hidden Posts