Baked Falafels With Lemon Tahini Sauce |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From 35 calories per falafel Ingredients:
2 (15 ounce) cans garbanzo beans (chickpeas) |
4 tablespoons whole wheat flour |
6 tablespoons flat leaf parsley, finely chopped |
4 large garlic cloves, finely chopped |
3 teaspoons ground cumin |
3 teaspoons ground coriander |
1 teaspoon chili powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 tablespoons tahini |
2 tablespoons lemon juice |
1/8 teaspoon salt |
4 teaspoons water |
1 garlic clove, mashed into a paste |
Directions:
1. Preheat oven to 400 degrees F.
2. Combine all the ingredients in a food processor and pulse until well blended. Taste the falafel mixture, and adjust seasoning to your liking.
3. Scoop the bean mixture into a bowl and shape into 16 equal sized patties. Place on a greased baking sheet, brush each with olive oil and bake for 25, or until browned and crispy on the outside.
4. Meanwhile, for the Lemon Tahini Sauce:.
5. In a small mixing bowl, whisk together the tahini, lemon juice, salt, water, and garlic paste. Adjust seasoning with salt and/or lemon juice.
6. Makes about 1/3 cup.
7. Serve as an appetizer, over a salad, or in a pita wrap with the lemon tahini sauce drizzled over the falafels.
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