Crispy Rutabaga Falafel with Creamy Tahini Sauce
Some of the links on this website are affiliate links, which means that if you make a purchase through these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. I only recommend products I genuinely trust and believe will bring value to my readers. Also, some of the content was created with strategic use of AI tools. For more information, please visit the Privacy Policy page. Thank you for supporting my blog and helping me continue to provide valuable content.
If you’re looking for a unique twist on the classic falafel, look no further than these crispy rutabaga falafel balls. Not only are they packed with flavor, but they also bring a delightful texture that will keep you coming back for more. This recipe is perfect for impressing guests or enjoying as a satisfying snack.
Imagine the earthy taste of rutabaga combined with fragrant herbs and spices, all fried to golden perfection. Paired with a creamy tahini sauce, this dish is deliciously satisfying and offers a fresh take on a Middle Eastern favorite. Whether served in a pita, on a salad, or as an appetizer, these falafels are sure to delight.
Delicious Rutabaga Falafel Recipe

These rutabaga falafels are crispy on the outside and tender on the inside, delivering a pleasant nutty flavor enhanced by spices like cumin and coriander. The tahini sauce adds a rich, creamy element that perfectly complements the flavorful falafel.
Ingredients
- 2 cups rutabaga, peeled and chopped
- 1 cup cooked chickpeas, drained
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup breadcrumbs
- Oil for frying
- For Tahini Sauce: 1/2 cup tahini, 1/4 cup water, 2 tablespoons lemon juice, 1 clove garlic, minced, salt to taste
Instructions
- Prepare Rutabaga: Boil the chopped rutabaga in salted water until tender, about 15-20 minutes. Drain and let cool.
- Mix Ingredients: In a food processor, combine the cooked rutabaga, chickpeas, onion, garlic, parsley, cumin, coriander, salt, black pepper, and cayenne pepper. Pulse until well blended but still slightly chunky.
- Form Falafel: Transfer the mixture to a bowl and stir in breadcrumbs. Shape the mixture into small balls or patties.
- Fry: Heat oil in a deep skillet over medium heat. Fry the falafel balls in batches until golden brown and crispy, about 4-5 minutes per side. Drain on paper towels.
- Make Tahini Sauce: In a small bowl, whisk together tahini, water, lemon juice, garlic, and salt until smooth. Adjust thickness with more water if needed.
- Serve: Enjoy the rutabaga falafel warm, drizzled with tahini sauce, and garnished with fresh parsley.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Calories: 180kcal
- Fat: 9g
- Protein: 6g
- Carbohydrates: 20g
If you would like to try more interesting globally-inspired recipes with this unique vegetable, check out our blog, 15 Delicious and Nutritious Internationally-inspired Rutabaga Recipes.
One Comment