Vegetarian Falafel with Tahini Sauce (Middle East)
“Wanderlust captured through your palate, this vegetarian falafel carries whispers of aromatic bazaars and sunset hues. Complimented by velvety tahini, every bite is an intimate rendezvous with the Middle East.”
- 100 g Chickpeas (soaked overnight)
- 10 g Fresh coriander (finely chopped)
- 10 g Fresh parsley (finely chopped)
- 1 Small Onion (finely chopped)
- Garlic - 2 cloves (minced)
- 1/2 tsp Ground cumin
- 1/2 tsp Ground coriander
- 1/4 tsp Baking powder
- Olive oil (for frying)
- 1 tsp Sesame seeds
- 1 tsp Lemon juice
- Salt and pepper (to taste)
- 2 tbsp Tahini
- 1 tbsp Lemon juice
- 1 Garlic clove (minced)
- Water (as needed)
- Salt (to taste)
In a food processor, blend soaked chickpeas until you achieve a coarse mixture.
Add the rest of the ingredients, excluding olive oil, and blend until you have a sticky paste.
Shape into small balls or discs.
Heat olive oil in a skillet over medium heat. Once hot, fry the falafel until golden brown on both sides.
For the tahini sauce, mix all ingredients in a bowl. Add water bit by bit until you achieve a drizzling consistency.
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Sodium 200mg9%
- Potassium 500mg15%
- Total Carbohydrate 40g14%
- Dietary Fiber 10g40%
- Sugars 5g
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Substitutions:
- Replace chickpeas with fava beans for a slightly different taste.
Pairing:
- Serve alongside a fresh green salad or roasted veggies. A cold mint beverage would enhance the flavors.
Tip:
- Letting the shaped falafel balls rest for about 10-15 minutes before frying helps them retain their shape.