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 dry; 1.5 oz vital wheat gluten; 1 clove garlic, peeled; 1/4 medium yellow onion, roughly chopped; 2 1/2 tbsp fresh parsley; 1 tsp ground cumin; 1/2 tsp ground coriander; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp baking powder; 1 tsp extra virgin olive oil; 2 tbsp water; 1 1/2 tsp tahini; 1 1/2 tsp lemon juice; 1 tbsp water

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 400°F. Place a small baking sheet inside to heat up. Line with parchment paper if preferred, or prepare to use the oil.
In a food processor, pulse the chickpeas, garlic, onion, parsley, cumin, coriander, half the salt, pepper, baking powder, vital wheat gluten, and two thirds of the water for the falafel. Pulse until finely minced and the mixture clumping when pinched. Let the mixture rest for 5 minutes.
Divide the mixture into 5 equal portions and shape into patties about 1/2 inch thick. Carefully remove the hot baking sheet from the oven. Brush the sheet with half the oil, set the patties on it, and brush the tops with the remaining oil. Bake for 15 minutes, flip, and bake for 10 minutes more until the edges are deep golden brown and firm. Done when deep golden brown and firm.
While the falafel bakes, whisk the tahini, lemon juice, the remaining water, and the rest of the salt in a small bowl until smooth and creamy.
Arrange the hot falafel on a plate and drizzle with the tahini sauce.

Nutrition

Ingredients

Instructions

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