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 oz vital wheat gluten; 2 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 1 tsp ground cumin; 3/4 tsp salt; 1 tsp olive oil; 1 1/2 tsp tahini; 2 tsp lemon juice; 1 tbsp water; 1/4 cup plain nonfat Greek yogurt

Nutrition

Per serving

459 calories

Protein: 44g; 38% of calories
Carbs: 43g; 36% of calories
Fat: 14g; 26% of calories

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 400°F. Brush a half-sheet pan with half the olive oil and place it in the oven to get hot. In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, the water, and a third of the salt. Set the sauce aside.
In a food processor, pulse the chickpeas, vital wheat gluten, garlic, parsley, cumin, and the remaining salt until the mixture is finely minced and holds together when squeezed. If it is too crumbly, add 1 teaspoon of water and pulse again.
Form the mixture into 5 patties about 2 inches wide and 1/2 inch thick. Carefully remove the hot pan from the oven and place the patties on it. Brush the tops with the remaining olive oil. Bake for 12 minutes, flip, and bake for 10 to 13 minutes more. Done when deep golden and firm, 160°F.
Let the falafel patties rest on the pan for 3 minutes to firm up. Transfer the patties to a plate and drizzle the tahini sauce over the top.

Nutrition

Ingredients

Instructions

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