Falafel with Tahini Sauce

Last weekend at Farmers’ Market, my hubby and I had a great falafel sandwich, which made me crave making one on my own.The falafel turned out wonderful. I baked them so it was healthier, it was still crispy enough on the outside and soft on the inside. My hubby usually doesn’t like falafels but he said he really liked these ones, and even thought it was better than the ones we had at the Farmers’ Market. Aww =)

Baked Falafel
(adapted from Allrecipes)

makes ~30 falafel balls

1 can organic garbanzo beans, rinsed and drained
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 tbs chopped fresh organic cilantro
1 tsp dried parsley
2 tsp ground cumin
1/8 tsp ground turmeric
1/2 tsp baking powder/soda
1 cup fine dry bread crumbs (I used 2 pieces of Ezekiel 4:9 breads processed to crumbs)
3/4 tsp sea salt
1/4 tsp ground black pepper
1 organic omega-3 egg

1. Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley cumin, turmeric, baking powder, bread crumbs, salt. pepper, and egg. Shape the mixture into 1 1/2 inch balls.
2. Place falafel balls onto baking sheet. Bake for ~25 min at 350 degrees.

 

Fresh Tahini Sauce

1/2 cup organic raw tahini
3 gloves garlic, crushed
1/2 tsp sea salt
2 tbs olive oil
1 lemon, juiced
1/4 cup hot water
1 tsp parsley, finely chopped (optional)

Combine all ingredients, with the last ingredient added being hot water, and mix until desired consistency.

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Middle Eastern Chickpea Burgers

These looked appetizing, full of spices/herbs that are good for you, so I decided to try it out. Here’s my batch of chickpea burger “patties”

(from The Cancer-Fighting Kitchen cookbook)

Chickpeas, sea salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, olive oil, lemon juice, brown rice, parsley. Baked.

Comments on Final Outcome:
It was good. It was crispy since it was baked, so to help with the dryness of the patty, it went very well with either ketchup or hummus as sauce topping, and then ate on a bun.