Name: Falafel with lemon-tahini sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2/3 cup canned chickpeas, drained, rinsed, and patted very dry; 3 large egg whites; 1 oz vital wheat gluten; 2 cloves garlic, peeled; 2 tbsp fresh parsley; 3/4 tsp ground cumin; 1/2 tsp salt; 1/4 tsp baking powder; 1 tsp avocado oil; 2 tsp tahini; 1 tbsp lemon juice; 1 1/2 tbsp water; 2/3 cup cherry tomatoes, halved; 3.5 oz cucumber, diced

Instructions

Prep 15 min · Cook 10 min

In a food processor, combine chickpeas, egg whites, vital wheat gluten, garlic, parsley, cumin, half the salt, and baking powder. Pulse until the mix is coarse and crumbly and just holds together when pinched, about 10 to 12 pulses. Let the mixture rest for 10 minutes so the gluten can absorb the moisture.
Form the mixture into 5 patties, each about 2 inches wide and 1/2 inch thick. Heat avocado oil in a 12-inch nonstick skillet over medium-high heat until it shimmers. Add the patties and cook until the undersides are deep golden brown and release easily from the pan, about 3 to 4 minutes. Flip and cook for another 3 to 4 minutes until crisp. Done when deep golden brown and crisp.
While the falafel cooks, whisk together tahini, lemon juice, water, and the remaining salt in a small bowl until the sauce is smooth and creamy. Done when 160°F in the thickest part.
Toss the cherry tomatoes and cucumber together on a plate. Top with the warm falafel patties and drizzle the lemon-tahini sauce over everything.

Nutrition

Ingredients

Instructions

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