Combine all the ingredients in a medium-sized bowl. Using a whisk, beat briskly into a smooth sauce. This takes about 1 to 2 full minutes of beating.
The sauce can be served at room temperature or chilled. Refrigerated, the leftovers will keep well for 5 to 7 days.
3/4 cup (180 ml) water makes a very thick sauce. Use 1 teaspoon salt
1 cup (240 ml) water makes a medium thick sauce. Use 1 1/4 teaspoons salt
1 1/2 cups (360 ml) water makes a very thin sauce. Use 1 1/2 teaspoons salt
Originally Submitted
10/11/2011
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