Deep fry the balls, 4 at a time for 3 minutes each. Remove and drain on a paper towel. 5. Put sesame oil, peanut butter, soy sauce, brown rice syrup or maple syrup and water into a small saucepan.

It’s the ideal sauce for falafel sandwiches ... Hint: This sauce tastes best if it has a chance to sit in the fridge for at ...

Chilli sauce, anyone? Anas Atassi says ... Serve right away. The falafel is best served fresh but can be made up to 3 days ahead of time and reheated in the oven. Adapted from Tables & Spreads ...

Use half of it as a dipping sauce for the falafel. If making the coleslaw, stir the other half of the bean sauce through the coleslaw ingredients listed. Serve the falafels squashed inside a soft ...

While the falafel batter is chilling, in a small bowl, whisk together the tahini, water, lemon juice, mustard and garlic until it forms a sauce. Cover and chill.