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Sauces to serve with falafel?

molomo Dec 12, 2013 02:35 PM

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

  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.

    1. t
      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. hotoynoodle Dec 12, 2013 06:11 PM

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

        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. b
            betsydiver Dec 12, 2013 03:59 PM

            I love hot sauce on hummus sandwiches (wraps)

            1. PotatoHouse Dec 12, 2013 03:46 PM


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

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

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

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

                  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
                      HillJ Dec 12, 2013 02:54 PM

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

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

                        I'll tell her :-)

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

                          oh you're so much fun, acs!

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

                            right back at you HillJ

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

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

                        1. re: molomo
                          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)

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

                            isn't this baba ganoush?

                      3. 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.

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