If you’ve perused the recipes on my blog, then you may have come across my Chickpea Patties with Tahini-Yogurt Sauce. If you haven’t tried them, give’em a go! They are delish!
I recently revisited the recipe though and have (I think…dare I say) made it even better!! 😯 Although I’m not a vegetarian, the new recipe is egg-free, gluten- and grain-free, and if you use a plant-based yogurt for the tahini sauce, it’s also vegan-friendly.
I hope you enjoy this one! It’s a wonderful week-day supper that comes together pretty easily, and the leftovers rock!
Falafel (Take 2)
Equipment
- Food processor
Ingredients
Falafel:
- 560-660 gram Jar of chickpeas, drained and rinsed or a large can, 19 oz.
- 1/4 cup chickpea flour
- 2 tsp baking powder
- 3 cloves garlic, chopped
- 1/3 cup red onion, chopped
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp pink Himalayan sea salt
- 2 cups fresh parsley leaves, chopped you could also do 1 cup cilantro + 1 cup parsley
- Avocado oil for frying falafel balls
Tahini-Yogurt Sauce:
- 1/2 cup plain goat milk yogurt you can use regular plain yogurt or unsweetened plant-based yogurt if vegan
- 2 tbsp tahini
- 1 tbsp fresh lemon juice juice of half a lemon
- 2 tbsp fresh chopped parsley
- 1/4 tsp pink Himalayan salt
Instructions
- In a food processor, process the parsley until they're in small pieces. Add the chickpeas and all other falafel ingredients and process until blended. I like to leave some of the chickpeas in larger chunks for texture. Stop the food processor and scrap down the sides of the bowl as needed.
- If you have the time, let the batter sit in the fridge for 10-15 minutes. While the batter sits, make the Tahini-Yogurt Sauce.
- Take the falafel batter out of the fridge. In a non-stick frying pan over medium, heat about 3-4 tablespoons of avocado oil. Using an small ice-cream scoop (makes this step so much easier), scoop out 5-6 balls of falafel and add to the hot pan. Cook about 2-3 minutes per side.
- Serve with cold, crisp Romaine lettuce, sliced tomatoes, cucumbers, radishes, and lacto-fermented chopped pickles (like Bubbies). You can enjoy as a Falafel salad with Tahini-Yogurt Sauce or use cassava wraps (like Siete brand) or pita bread (if not gluten-free).
