Baked Falafel with Tahini Sauce and Greek Salad

July 24, 2013

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BAKED FALAFEL WITH TAHINI SAUCE AND GREEK SALAD
Author: 
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
  1. FALAFEL
  2. 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).
  3. 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.
  4. HOMEMADE TAHINI SAUCE
  5. c. Blend all together in blender; it can be as creamy or thin as you desire!
  6. d. Serve with a salad of mixed greens, cucumber, olives, red onion with a dressing of lemon juice, olive oil, garlic, salt and pepper.