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  • Vegan Strong

Un-fried Falafel with Simple Tahini Sauce

Falafel Ingredients:

1 onion

½ oz fresh parsley

1 garlic clove

Juice of 1 lemon

1 C. canned chickpeas

2 tsp. cumin

1 tsp. chili powder

½ tsp. salt

¼ tsp. pepper

½ C. chickpea flour

1 TB. olive oil (or cooking spray)

Falafel Directions:

  1. Add the chopped onion, parsley, garlic, lemon juice, cumin, chili powder, salt, and pepper to a food processor and pulse until well combined.

  2. Add just 1 cup chickpeas, garbanzo bean flour, and 1 tbsp water. Blend until a cohesive dough forms, scraping the sides of the food processor with a rubber spatula as necessary.

  3. Form the falafel dough into six 1 inch thick patties.

  4. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.

  5. Once hot, add the falafel dough and cook until browned and crisp, 3 to 4 minutes per side.

  6. Transfer the falafel to a paper towel-lined plate and sprinkle with salt.

For Tahini Sauce:

2 cloves garlic, minced

¼ C. lemon juice

½ C. tahini

½ tsp. salt

6 Tb. water (more if needed)

Tahini Sauce Directions:

  1. In a medium bowl, combine the garlic and lemon juice.

  2. Add the tahini and salt to the bowl. Whisk until the mixture is thoroughly blended.

  3. Add water 2 tablespoons at a time, stirring well after each addition until smooth. It will seize up, don’t worry - just keep stirring!

  4. After about 6 tablespoons, you will have a perfectly creamy and smooth, light-colored tahini sauce.

Serve on top of salad, in a wrap, or in a mezze plate with hummus and baba ganouj.

Nutrition facts per falafel patty

110 calories

15.5 g carbohydrates

3.3 g fat

3.8 g protein

Nutrition facts per Tablespoon of tahini sauce

42 calories

1.5 g carbohydrates

4 g fat

1.3 g protein


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