Baked Green Falafels With Tahini Sauce
Would you like to try a different vegetarian dish for your next Super Bowl party, get together, potluck dinner or meatless Monday? Give our Green Baked Falafel a try. You’ll love it. This green Baked Green Falafel recipe is guilt free, vegan, vegetarian, gluten free, kosher, super flavorful and easy to make. And…. It is always fun to make recipes using a muffin tin.
Happy Meatless Monday everybody!
I can’t believe it’s Monday again. The school year is coming to an end and the kids are super excited, getting ready for summer vacation. And quite frankly, so am I!
I’ve probably said this before, but this is by far my favorite time of the year. Not only because I absolutely despise the cold weather, but also because it brings back so many great memories.
As a kid, we used to spend our summers at the beach. Two and a half months of nothing but beautiful weather, relaxing by the pool and fun times with family and friends. Ah… Just the thought of it bring a smile to my face.
Some of my best memories though come from the times I spent in Israel as a teenager. I was lucky enough to go several times with family and friends, and let me tell you something, I never got tired of it. Such a small country, but so many things to do and so many places to visit!
And, of course… the food.
I can’t even begin to describe how amazing the food is over there. Fruits and veggies incredibly sweet and juicy. Anything dairy, absolutely unbelievable. And falafel… everywhere!!
I’ve always loved falafel. Yet I’ve never made it myself. I guess it’s one of those things you’re so used to eating out, you don’t even think about making at home, from scratch. I’ve been wanting to try a lighter recipe, baked falafel instead of fried, so I did some “research”, experimented a little bit and this is the version I came up with. Super simple and easy to make Green Baked Falafel recipe!
Hope you enjoy it,
INSTRUCTIONS
BAKED FALAFEL
Pre-heat oven at 400F
Generously spray a mini muffin tin with cooking spray
Combine all ingredients, except olive oil in the food processor
Pulse a few times until all the ingredients are well combined, but not completely smooth
Place mixture in a bowl, add olive oil and mix well
Using your hands, or a small ice cream scoop form small balls and place them in the mini muffin tin. The mixture will be a little loose.
Bake at 400F for 15 minutes
Serve with pita bread, pickles, tahini sauce and cucumber tomato salad
TAHINI SAUCE
In a small bowl, whisk together tahini, salt and lemon juice until it thickens
Add water, 1 tablespoon at a time and mix until well incorporated. For thinner sauce, add more water one tablespoon at a time. Refrigerate until ready to use (note: sauce will thicken slightly when refrigerated)
NOTES
IN ORDER TO MAKE THIS RECIPE YOU WILL NEED TO SOAK THE CHICKPEAS OVERNIGHT IN TWICE THEIR VOLUME OF WATER.
IF YOU WOULD LIKE TO FREEZE THE FALAFEL FREEZE ALREADY BAKED
INGREDIENTS
BAKED FALAFEL
1 cup raw dried chickpeas, soaked overnight
1 cup chopped parsley
1 cup chopped cilantro
1 tsp coriander
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp hot paprika
1/4 tsp all spice
1/2 tsp turmeric
1/2 tsp garlic powder
1/16 tsp cardamon
1 tsp salt
1 tsp lemon zest
2 tbs extra virgin olive oil
Cooking spray
½ cup tahini paste
1/4 cup plus 2 tbsp lemon juice
½ tsp salt
1/4 cup water
NUTRITION INFORMATION
Serving Size: 1 (129 g) Servings Per Recipe: 8
Calories 182.7 Calories from Fat 39 22% Total Fat 4.4 g 6% Saturated Fat 0.6 g 2% Cholesterol 0 mg 0% Sodium 513 mg 21% Total Carbohydrate 30.4 g 10% Dietary Fiber 6.3 g 25% Sugars 0.2 g 0% Protein 7.3 g 14%
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