Make this simple 6-ingredient, 5-minute lemon tahini sauce for falafels, fritters, and salads! This lemon tahini dressing is creamy, nutty, savory, and super moreish! Gluten-free, dairy-free, nut-free, vegan!

I’ve already shared a simple recipe for a creamy lemon tahini sauce with yogurt, but now it’s the turn of this even simpler (and dairy-free/vegan!) authentic Lebanese falafel tahini sauce. And if falafels aren’t to your liking, this moreish Middle Eastern/Mediterranean sauce goes well with kabobs, pita bread, and roasted veggies, too!

Honestly, I love tahini. Not only do I make my own of this simple ground sesame seed paste, but seeing its availability skyrocket in recent years warms my Lebanese heart. Tahini paste is creamy, nutty, savory, slightly bitter, and is the key to turning homemade hummus from just okay to “oh yay!” So obviously, any dish where tahini is the star is a must-have in my kitchen.

This versatile vegan tahini sauce is one of my go-to sauces for all my dressing, drizzling, dipping, and spreading needs. And all you need to add is lemon, garlic, cumin, salt & pepper, and water for this rich and creamy condiment. However, keep reading for other optional add-ins and recipe variations, so you can find a version that fits every need!

The Ingredients

• Tahini: you can use raw or toasted smooth tahini, though the former is usually less bitter. Try to use high-quality, creamy tahini, as it’s less likely to be as bitter (and all tahini is definitely not made equally). I make mine homemade.
• Lemon: I recommend using organic fresh lemons whenever possible for the fresh lemon juice. Lime juice or apple cider vinegar would also work.
• Garlic: adjust the number of garlic cloves to personal taste and remember that the flavor will mellow as the sauce “marinates.” You could also use roasted garlic for a mellower flavor and may be able to use garlic powder instead, but I’ve never tried.
• Salt & Black Pepper: added to taste.
• Cumin: just a pinch of cumin adds a lovely depth to the Lebanese tahini sauce recipe.
• Water: use ice-cold water to thin the garlic tahini sauce to your desired consistency.

Optional Add-ins and Variations

There are several ways you can adapt this simple lemon garlic tahini sauce recipe, including:

• Sweetener: a drizzle of honey or maple syrup will balance the flavors in this lemon tahini dressing.
• Spice: add a pinch of red pepper flakes or cayenne pepper for heat.
• Sesame oil: a drizzle of toasted sesame oil will enhance the deep, nutty flavor of the vegan tahini sauce and make for a silkier tahini dressing. You could use olive oil instead for silky mouth-feel only.
• Smoked paprika: add a pinch for a hint of smokiness.
• Herbs: there are several herbs you could add to this garlic tahini sauce. I prefer fresh parsley or mint, but dill, cilantro, basil, or rosemary should also work.
• Ginger: a small amount of ginger paste makes for a zingy, vibrant vegan tahini sauce.
• Beetroot: to make a vibrant pink (and mildly earthy) version of this falafel tahini sauce, either blend a steamed/boiled beetroot directly into it OR use beet juice (instead of water) to thin the sauce.
• Turmeric: add a pinch of turmeric powder to make a beautiful golden falafel tahini sauce.
• Za’atar: a pinch of za’atar is fantastic with the nutty flavor of tahini.
• Garam masala: adjust the amount to taste. I use homemade garam masala.

How to Make Tahini Lemon Sauce? (Falafel Sauce)

First, mince/crush the garlic cloves.

Then, in a small bowl, combine the tahini, seasonings, garlic, and lemon juice. Using either a whisk or fork, mix everything until well combined.

Then, add ice-cold water, one tablespoon at a time, whisking well in between, until the sauce is a creamy consistency (perfect to drizzle over falafel) or to your desired consistency.

Note that, similar to chocolate seizing, adding a small amount of water to tahini can first cause it to thicken up/clump. However, it will eventually smooth out if you continue to add more. I recommend using a fork up until it starts to thin, then you can swap to a whisk.

Allow it to rest for 20-30 minutes to meld and marinate. Then taste and adjust any of the seasonings to taste. Enjoy!

Serving Recommendations

While this makes for the best falafel sauce, there are several ways to enjoy this lemon tahini sauce (including as a dressing or dip). Some top recommendations include:

• Falafels: use as a dipping sauce for falafels (regular/baked falafel, rainbow, or even these popcorn falafel cups) OR drizzle into a falafel wrap/pita.
• Fritters: you can also use it similarly for other veggie-based fritters (like these crispy vegetable fritters) and patties.
• Kabobs: you can serve this homemade tahini sauce for shawarma (like this vegan mushroom shawarma) or kabobs (like this chicken shish or lamb kofta).
• Salad: Drizzle it over salads, grain bowls, or buddha bowls.
• Vegetables: use as a dip or drizzle over veggies like roasted vegetables like broccoli, green beans, or cauliflower. I also love to serve it over a baked sweet potato (or with sweet potato fries) and these crispy chickpeas.
• Bread: serve as a tahini dip with toasted pita bread, homemade pita chips, or other flatbreads (like manakish or Ramadan pide). You could also use it to spread over sandwiches and wraps.

You can also serve this Lebanese tahini sauce as part of a mezze platter alongside other popular dishes like creamy hummus, baba ghanoush, tabbouleh, muhammara, and malfouf!

How to Store?

Store: store any leftovers in an airtight jar in the fridge for up to a week (more when omitting the fresh garlic).

Freeze: I haven’t actually tried freezing the tahini sauce, though it should be okay. Leave headspace in the container and freeze for up to 2 months. Upon thawing, you may find you need to boost the flavor with additional lemon/garlic.

Note that the lemon tahini sauce may thicken when chilled, so whisk in more water if needed.

Recipe Top Tips

• Adjust to taste: the simplicity of this garlic tahini sauce allows you to easily adjust the quantity of the ingredients to your personal taste.
• Adjust the thickness: simply use less/more water to adapt this into a simple lemon tahini dressing, sauce, or dip.
• Don’t skip the resting time: not only does this allow all the flavors to marinate, but it also helps to mellow the harsh, raw garlic flavor. The longer it sits in the lemon juice, the more mellow it will become.
• If you’re making a large batch: you may use a blender or food processor to mix the sauce. This is great for when it initially thickens, but in no time at all, it will be light, fluffy, creamy, and smooth.
• Make sure to use ice water: this is the key to achieving the correct light and creamy consistency.

More Simple Sauce & Dressing Recipes

• Lemon Garlic Butter Sauce
• Lemon Herb Tahini Sauce (With Yogurt)
• Creamy Roasted Garlic Dressing
• Honey Mustard Dressing
• Raspberry Salad Dressing
• Quick and No-Fail Hollandaise Sauce

If you try this easy lemon tahini sauce recipe, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!