Friday, June 18, 2010

Tahini Sauce

Falafelentils are excellent cold. I ate them for lunch yesterday on a lettuce wrap with plain yogurt and raw yellow peppers, sprinkled with a little extra chili powder. (I'm not typically fond of "Eat this, not that" type suggestions, but romaine lettuce leaves instead of pita or tortilla works for me.)

Lunch today was falafelentils with kale salad (raw kale leaves "massaged" with lemon juice, olive oil, and salt), grape tomatoes, and N's amazing tahini dressing.


1/2 cup tahini (sesame seed paste)
5-7 cloves garlic, finely minced
1 1/2 teaspoon salt
3 1/2 tablespoons olive oil
~1/2 cup lemon juice (juice from two medium-sized lemons)
3-4 tablespoons warm water (more or less based on your desired consistency)


Combine all ingredients in a mixing bowl and mix until the desired consistency is reached.
Serve immediately or refrigerate.


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