Name: Falafel with creamy tahini sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/2 (15-oz) can chickpeas, drained, rinsed, and patted very dry; 1.5 oz vital wheat gluten; 1 clove garlic, peeled; 1/4 medium yellow onion, roughly chopped; 2 tbsp fresh parsley; 1 tsp ground cumin; 1 tsp salt; 1/2 tsp baking powder; 1 tsp extra virgin olive oil; 1 1/2 tsp tahini; 1 tbsp lemon juice; 1 tbsp water; 3 oz cucumber, diced; 1/2 cup cherry tomatoes, halved

Nutrition

Per serving

478 calories

Protein: 44g; 36% of calories
Carbs: 48g; 39% of calories
Fat: 14g; 25% of calories

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper.
In a food processor, pulse the chickpeas, vital wheat gluten, garlic, onion, parsley, cumin, half the salt, and the baking powder until a coarse, pebbly paste forms that holds together when pinched.
Form the mixture into 4 equal patties about 1/2-inch thick. Place them on the prepared pan, brush the tops with olive oil, and bake for 15 minutes. Flip the patties and bake for 10 minutes more until golden and crisp. Done when golden and crisp.
While the falafel bakes, whisk together the tahini, half the lemon juice, and the water in a small bowl until smooth and creamy.
In a separate bowl, toss the cucumbers and tomatoes with the remaining lemon juice and a small pinch of the remaining salt.
Arrange the warm falafel on a plate alongside the cucumber and tomato salad. Drizzle the tahini sauce over the falafel and finish with any remaining salt if desired.

Nutrition

Ingredients

Instructions

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