Falafel with tabbouleh and tahini sauce is a perfect combination of bright and fresh flavours. It’s also a great combo of plant-protein, healthy fats, and veggies! The tahini sauce rounds the dish off perfectly with its creamy sweetness playing against the tang of the tabbouleh.
Falafel with Tabbouleh and Tahini Sauce
Falafel with tabbouleh and tahini sauce is a great combo of plant-protein, healthy fats, and veggies!
Equipment
- Food processor
- Bowl
- Baking tray
Ingredients
- Falafel –
- 1 can can chickpeas rinsed and drained
- 1 cup parsley
- 3 garlic cloves minced/ crushed
- ¼ onion chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ½ tsp salt
- 1 ½ tsp coriander
- ½ tsp cumin
- 1/8 tsp black pepper
- 2 tbsp ground flax seed
- 1 tbsp olive oil
- 1 ½ tbsp ground almond flour
- ½ tsp baking powder
- Tabbouleh –
- 2 cup parsley chopped
- 1 seeded roma tomato chopped
- 2/3 cup diced cucumber
- ¼ onion finely minced
- 3 tsp lemon zest
- 2 tsp lemon juice
- 1 tbsp olive oil
- Salt to taste
- Tahini sauce –
- 1/3 cup tahini
- 2 tbsp lemon juice
- 2 tbsp maple syrup
- 1 tbsp water or more if you like a thinner sauce
- Salt to taste
Instructions
- Falafel
- Place chickpeas into a food processor with the parsley, minced garlic, chopped onion, lemon zest, lemon juice, salt, coriander, cumin and pepper.
- Pulse until the mixture is well combined but still has some texture.
- Place mixture into bowl and stir in flax seeds, olive oil, ground almond, and baking powder.
- Form falafel using a ¼ C measuring cup into 8 patties. Place falafel patties onto parchment lined baking tray.
- Bake at 350oF for 12 minutes, flip, then bake for another 12 minutes. Both sides should be golden brown. Let sit and cool for 10 minutes (very important to let them cool before handling so they don’t fall apart).
- Tabbouleh
- Chop the parsley, tomato and onion then stir in lemon zest, lemon juice, olive oil and salt to taste.
- Tahini sauce
- Whisk together the tahini, lemon juice, vinegar, maple syrup, salt and water.
Comments