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Falafel with Tahini Mint Sauce

Author: Matt Frazier
Dish Type: Sandwiches and Wraps


  • 2, 14-oz cans garbanzo beans, drained
  • 1 cup whole wheat bread crumbs
  • 2 small garlic cloves
  • 1 stalk celery
  • 2 scallions
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/4 tsp ground turmeric
  • 2 Tbsp canola oil
  • 6 Tbsp plain non-dairy yogurt
  • 2 Tbsp chopped fresh mint
  • 1 Tbsp tahini paste
  • 4 whole-wheat pitas
  • red pepper flakes (optional)
  • salt and pepper


In a food processor, pulse the garbanzo beans, bread crumbs, celery, scallions, garlic, cumin, coriander, turmeric, canola oil until smooth, adding salt to taste.  Form 8 small patties from the mixture and refrigerate 15 minutes.

While the patties are chilling, preheat grill to high.  Combine the tahini, non-dairy yogurt, and mint in a bowl.  Mix well, season with salt and pepper.

Grill the patties for about 3 minutes per side until golden and marked.  Lightly rub oil on the pitas and heat them on the grill, they only take a minute or two to get warm so don’t burn them!  Spread the non-dairy yogurt sauce on patties or in a pita, and stuff each pita with 2 patties.

Read the blog post where this recipe originally appeared: Vegetarian Falafel with Tahini-Mint Sauce Recipe

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