BAKED FALAFEL WITH TAHINI SAUCE AND GREEK SALAD
Author: From Clean Community Members
Recipe type: Lunch
Ingredients
- FALAFEL
- 1½ cups cooked chickpeas
- 1 small red onion chopped
- 2 large garlic cloves, chopped
- 4 Tbls. chickpea flour (can use brown rice or quinoa flour)
- 1 Tbl. ground cumin
- 1 Tbl. ground coriander
- ¼ tsp.chili powder (optional)
- ½ tsp.sea salt
- Ground black pepper to taste
- 2 Tbl. olive oil
- 1 Tbl. ground flaxseed (or chia) + 3 Tbls. water (makes 1 egg)
- 1 grated carrot
- 2 Tbls. dried parsley
- roll in ½ cup gluten-free bread crumbs (or ground flaxseed)
- HOMEMADE TAHINI SAUCE
- ¼ cup pure tahini
- 2-4 Tbls. of water to thin out
- ½ of one lemon, juiced
- ¼ cup chopped parsley
Instructions
- FALAFEL
- a. Preheat oven to 400°F. Line a baking sheet with parchment. Combine the chickpeas, onion, garlic, flour, spices, oil, and salt, pulse in a food processor until the mixture is well combined and smooth. Form the mixture into 8-12 small balls or patties with wet hands. Roll each ball in bread crumbs if preferred (or do half and half).
- b. Bake in oven for approximately 30-35 minutes or until crispy and golden. Serve these delights in a rice tortilla wrap with hummus, tahini sauce, or on top of a salad.
- HOMEMADE TAHINI SAUCE
- c. Blend all together in blender; it can be as creamy or thin as you desire!
- d. Serve with a salad of mixed greens, cucumber, olives, red onion with a dressing of lemon juice, olive oil, garlic, salt and pepper.