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Recipe: Baked Mini Falafel Patties With Lemon Tahini Dressing

Posted Feb 07 2013 2:48pm

lemon tahini

Falafel is the ultimate crowd pleasing (vegan) food for every palate.  The spices make it flavorful and delicious.  The chick peas are chock full of protein.  The tahini sauce is savory and tart.

The only healthy eating issue with falafel is that it’s deep-fried in some not so healthy oil.  Baking theses guys off solves that problem.  These have all the flavor of falafel without any of the bad fats.  It’s not possible to recreate that deep-fried crispy goodness when baking something but these have a beautiful texture all of their own.

Steve (my often guinea pig) demolished the entire batch – a big fat win in my book.  I pair these guys with a simple cucumber and onion salad and top it with a lemon tahini dressing.  Makes for a pretty delicious lunch!

Ingredients Falafel patties:
1/4 of a large onion
1 tablespoon chopped cilantro
1 teaspoon cumin
1/2 teaspoon paprika
1 large garlic clove
1 can chickpeas
1/4 teaspoon of salt
1 can chickpeas, rinsed well
1 tablespoon of chickpea or quinoa flour
olive oil (for greasing the baking sheet)
Dressing 1 tablespoon tahini (well mixed)
1 tablespoon freshly squeezed lemon juice
1 tablespoon hot water
1/4 teaspoon sea salt
1/8 teaspoon cumin
Cucumber Salad 1 cucumber, peeled and finely diced
1/4 cup finely chopped onion
1 tablespoon chopped parsley

Directions Preheat the oven to 425°. Whisk all the ingredients for the dressing together and set aside.  Add all of the falafel patty ingredients into a food processor and pulse until almost but not quite pureed (there should be no more onion chunks).  Make a test ball by taking about two tablespoons of the mixture and see if it easily forms a ball (add more flour if the mixture is too wet and doesn’t stick together).  Then taking 2-3 tablespoons of the mixture at a time, roll it into a ball and then press it to form nice round mini patties (you want nice flat discs).  Repeat with the rest of the mixture.

On an olive oil greased baking sheet, bake the patties for 20-25 minutes flipping them once halfway through to get them golden brown on both sides.  Combine the cucumber salad ingredients with most of the dressing (reserving some for the falafel patties).  Top the salad and patties with additional dressing and garnish with parsley and cilantro if desired.  Serve immediately

Note:  if you want them extra crispy, sear each side of the  falafel patties in olive oil or sunflower seed oil for a few minutes in a hot skillet.  Then bake them as directed.

Serves 2

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