• Serves

    makes 1 Cup

Smooth, unctuous tehinah, a sauce made from tehini (sesame-seed paste), is a felafel-topping mainstay; every felafel stand in Israel has a bowl or vat of it, along with at least one variety of hot sauce. Well-made tehinah should be fluid but not thin, and should nicely balance bitter, acidic, and garlicky flavors. Stir tehini before using, as the oil will have separated from the paste.


  • 12 cup tehini
  • 6 tbsp. water
  • Juice of 1-2 lemons
  • 2 cloves peeled garlic, minced
  • 14 tsp. ground cumin (optional)
  • 1-2 pinches cayenne pepper
  • Salt


Step 1

Whisk together tehini and water in a medium mixing bowl. Add lemon juice, garlic, cumin, and cayenne pepper. Season to taste with salt.

Step 2

Adjust seasonings, adding a little more lemon juice and spices, if you like. Serve with felafel.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.