Name: Crispy falafel with tahini
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/2 (15-oz) can chickpeas, drained and rinsed; 3 large egg whites; 1 oz vital wheat gluten; 2 cloves garlic, peeled; 2/3 cup fresh cilantro; 1 tsp ground cumin; 3/4 tsp salt; 1/2 tsp baking powder; 1 tsp olive oil; 1 tbsp tahini; 1 tbsp lemon juice; 1 tbsp water

Nutrition

Per serving

508 calories

Protein: 45g; 35% of calories
Carbs: 45g; 35% of calories
Fat: 18g; 31% of calories

Instructions

Prep 20 min · Cook 10 min

In a food processor, pulse the chickpeas, egg whites, vital wheat gluten, garlic, cilantro, cumin, half the salt, and baking powder. Pulse until the mixture is coarse and holds together when squeezed, but is not smooth or soupy.
Form the mixture into 5 small patties about 1/2-inch thick. Place on a plate and chill in the refrigerator to firm up.
Heat the olive oil in a nonstick skillet over medium heat. Fry the patties until deep golden brown and crisp, about 4 to 5 minutes per side. Flip them gently once to avoid breaking. Done when browned and crisp, 165°F.
In a small bowl, whisk together the tahini, lemon juice, water, and the remaining salt until smooth and pourable. Plate the falafel and spoon the lemon tahini sauce over or alongside.

Nutrition

Ingredients

Instructions

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