Servings: 3
Prep time: 25 min Cooking time: 30 min
Ingredients
Falafel: 3 servings
15 oz can chickpeas, drained and rinsed
¼ cup red onion, finely chopped
¼ cup fresh parsley, finely chopped
3 cloves garlic, minced
¼ tsp salt
¼ tsp black pepper
¼ tsp cumin
¼ tsp coriander (optional)
1 Tbsp lemon juice
1 tsp olive oil
¼ cup oat flour
Dressing: 3 servings
⅓ cup tahini
3 Tbsp lemon juice
½ tsp garlic powder
Pinch cayenne (optional)
1 tsp lemon zest (optional)
6 Tbsp water (depending on desired consistency)
Directions
For falafel:
Preheat oven to 375 degrees.
If you have a food processor, consider using it for this recipe by simply pulsing all ingredients until chunky enough to form patties.
Otherwise, proceed by hand. Add chickpeas to a bowl and mash with a fork until a slightly chunky texture is achieved. Next, mix in all other falafel ingredients making sure you have chopped veggies finely. Stir to combine.
Form 3 even balls with the dough. From each ball, form 2-3 falafels. Add to a lightly greased baking sheet and cook for 15 minutes. Flip falafels, then cook for another 15 minutes.
Save falafels in fridge until ready to assemble salad.
For tahini sauce:
Combine all ingredients for dressing in a bowl and stir, slowly adding water until desired consistency is reached.
Store in fridge until ready to use.
To serve:
Divide falafels and tahini sauce into 3 servings.
Serve with a side salad of greens, tomato, cucumber, and red onion.
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