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.
- 1⁄2 cup tehini
- 6 tbsp. water
- Juice of 1-2 lemons
- 2 cloves peeled garlic, minced
- 1⁄4 tsp. ground cumin (optional)
- 1-2 pinches cayenne pepper
- Whisk together tehini and water in a medium mixing bowl. Add lemon juice, garlic, cumin, and cayenne pepper. Season to taste with salt.
- Adjust seasonings, adding a little more lemon juice and spices, if you like. Serve with felafel.