This falafel white sauce is there, classic, as its name suggests, to accompany these wonderful “falafel balls”, tasty balls with chickpeas (or beans), garlic, onions, aromatic herbs, spices and spicy.
It’s a white Greek yogurt sauce, enhanced with garlic, spices and aromatic herbs. It is a sauce recipe which is perfectly matched to the flavors of the falafel balls, and for good reason, many of the ingredients which make up the two recipes are common, garlic, spices… The pairing of falafel balls with this white sauce, fresh and spicy which further enhance the flavors, the Middle Easterners were not mistaken, it is truly excellent! And if you are looking for another sauce to accompany the falafels, I offer you one based on sesame this time, discover it in this other recipe, a tahini sauce which will also “match” quite well.
Utensils for the falafel white sauce recipe:
• A cutting board
• 1 large knife
• One teaspoon (tsp)
• 1 large bowl
Preparation of the ingredients for the white falafel sauce:
• Chop the parsley and possibly the coriander if you have decided to make two variations of sauces.
• Chop the garlic clove very finely… If you don’t know how to do this, use a garlic press
Making the recipe:
• Pour the Greek yogurt into the bowl,
• Add the half lemon,
• Add the herbs parsley or coriander or both,
• Add the cumin,
• Add the chili pepper (optional),
• Taste and adjust with white pepper and salt,
• Mix vigorously and…
• Refrigerate for 1 hour.
Falafels should be served hot or warm and crispy
The flavors of falafel and its spicy, spicy white sauce form a balanced, pleasant and fresh couple for a good meal, all served with a salad when the season is suitable or with bulgur. You can also make a sandwich with pita bread (Middle Eastern bread) with some raw vegetables: salad, tomato, cucumber, topped with white sauce.
Where do white sauce and falafel come from?
Falafel balls accompanied by their white sauce are a dish whose origins are located in the Near East or Middle East. Some will say that it is a recipe from Lebanon, Palestine, Syria, Israel. It is a recipe of which we find very ancient traces on the lands and in Arab, Jewish and even Moorish cuisines. These ancient recipes could have been around for hundreds or even thousands of years.
