Vegan recipe

Vegan Falafels with Smashed Tahini Beans and Zhoug Sauce

Prep 10 mins
Cook 12 mins
Serves 2

This easy to make dish definitely delivers on taste! The crunch and creaminess of the beans while infused with garlic, all combined with the crunch and softness of the falafel to make a mouthwatering meal! We’ve finished it all off with the fresh zing of the Zhoug sauce.

Middle Eastern Falafels Find out more


1 pack of Cauldron Middle Eastern Falafels

For the Smashed Tahini Beans:
1 × 400g tin of butter beans, drained and rinsed
1 clove of garlic, crushed
4 tbsp vegan yoghurt
2 tbsp tahini
1 tbsp lemon juice
1 tsp sumac

For the Zhoug:
10 g coriander
10 g parsley
1 green chilli
1 clove of garlic
Zest of ½ lemon
1 tbsp white wine vinegar
1 tbsp extra virgin olive oil

To serve:
2 pitta breads, toasted
1 tsp sumac
1 tbsp toasted pine nuts


  1. Preheat your oven to 200 C and cook the falafel according to pack instructions.
  2. To make the smashed tahini beans, combine all ingredients in a food processor and pulse until the beans have just broken down. Spread the smashed beans in an even layer in your serving bowl.
  3. To make the zhoug, combine all ingredients in a food processor and pulse until smooth. Drizzle half of the zhoug over the smashed beans. Arrange the baked falafel on top and drizzle with the remaining zhoug. Sprinkle with sumac and toasted pine nuts. Serve with toasted pitta breads.