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)
Add the chopped onion, parsley, garlic, lemon juice, cumin, chili powder, salt, and pepper to a food processor and pulse until well combined.
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.
Form the falafel dough into six 1 inch thick patties.
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.
Once hot, add the falafel dough and cook until browned and crisp, 3 to 4 minutes per side.
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:
In a medium bowl, combine the garlic and lemon juice.
Add the tahini and salt to the bowl. Whisk until the mixture is thoroughly blended.
Add water 2 tablespoons at a time, stirring well after each addition until smooth. It will seize up, don’t worry - just keep stirring!
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
15.5 g carbohydrates
3.3 g fat
3.8 g protein
Nutrition facts per Tablespoon of tahini sauce
1.5 g carbohydrates
4 g fat
1.3 g protein