MENU
 
 
 
 

  • BAKED FALAFEL WITH TAHINI SAUCE AND GREEK SALAD

    1 vote
    BAKED FALAFEL WITH TAHINI SAUCE AND GREEK SALAD
    Prep time:
    Servings: 2
    by Wendy Saxena-Smith
    139 recipes
    		 >
    Clean Diet week 1, day 6

    Ingredients

    • FALAFEL
    • 1½ cups cooked chickpeas
    • 1 small red onion chopped
    • 2 large garlic cloves, chopped
    • 4 tablespoons chickpea flour (can use brown rice or quinoa flour)
    • 1 tablespoon ground cumin
    • 1 tablespoon ground coriander
    • ¼ teaspoon chili powder (optional)
    • ½ teaspoon sea salt
    • ground black pepper to taste
    • 2 tablespoon olive oil
    • 1 tablespoon ground flax seed (or chia) + 3 tablespoons water (makes 1 egg)
    • 1 grated carrot
    • 2 tablespoons dried parsley
    • roll in ½ cup gluten-free bread crumbs (or ground flax seed)
    • HOMEMADE TAHINI SAUCE
    • ¼ cup pure tahini
    • 2-4 tablespoons of water to thin out
    • ½ of one lemon, juiced
    • ¼ cup chopped parsley

    Directions

    1. FALAFEL Directions: 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). 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.
    2. HOMEMADE TAHINI SAUCE Directions: Blend all together in blender – it can be as creamy or thin as you desire!
    3. Serve with a salad of mixed greens, cucumber, olives, red onion with a dressing of lemon juice, olive oil, garlic, salt and pepper.

    Similar Recipes

    Leave a review or comment