Baked Falafels With Lemon Tahini Sauce
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
16 falafels
- Serves:
- 8
ingredients
- 2 (850.48 g) can garbanzo beans (chickpeas)
- 59.16 ml whole wheat flour
- 88.74 ml flat leaf parsley, finely chopped
- 4 large garlic cloves, finely chopped
- 14.78 ml ground cumin
- 14.78 ml ground coriander
- 4.92 ml chili powder
- 2.46 ml salt
- 2.46 ml pepper
- 44.37 ml tahini
- 29.58 ml lemon juice
- 0.61 ml salt
- 19.71 ml water
- 1 garlic clove, mashed into a paste
directions
- Preheat oven to 400 degrees F.
- Combine all the ingredients in a food processor and pulse until well blended. Taste the falafel mixture, and adjust seasoning to your liking.
- Scoop the bean mixture into a bowl and shape into 16 equal sized patties. Place on a greased baking sheet, brush each with olive oil and bake for 25, or until browned and crispy on the outside.
-
Meanwhile, for the Lemon Tahini Sauce:
- In a small mixing bowl, whisk together the tahini, lemon juice, salt, water, and garlic paste. Adjust seasoning with salt and/or lemon juice.
- Makes about 1/3 cup.
- Serve as an appetizer, over a salad, or in a pita wrap with the lemon tahini sauce drizzled over the falafels.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!