Difficulty: Easy - for beginners
Dietary guidance: v v g d
1 cup tahini paste
1/4 cup (plus more, if necessary,) lemon juice
2 small cloves garlic, minced
1/2 to 3/4 cup water, as needed
1/2 to 3/4 teaspoon salt
Make the sauce by combining the tahini paste, lemon juice, and garlic in a bowl and stirring to combine (I prepared in in my mini cuisinart and it was o so smooth!).
Add the water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream.
(Note that the sauce might appear to separate for a bit before enough water has been added; just keep adding more water bit by bit and stirring until the sauce comes together.)
Season to taste with salt and more lemon juice, if necessary.
Transfer to a nonreactive container and refrigerate until ready to serve the falafel.
Yield: about 2 cups
Recipe courtesy Emeril Lagasse, 2007
Show: Emeril LiveEpisode: A Persian Feast