This recipe will satisfy even the hungriest of appetites. Tender, baked falafel is wrapped in lettuce leaves and combined with a variety of vegetables, then dipped in the incredible flavors of mint tahini sauce. If mint isn't your thing, feel free to replace it with any other fresh green herb like basil, cilantro, parsley, or tarragon.
Ingredients:
- 3 cups cooked chickpeas;
- 1 tsp coarsely chopped red onion;
- 4 cloves of garlic;
- 1/2 tsp freshly chopped parsley;
- 1/2 tsp freshly chopped coriander;
- 1/2 tsp. sea salt ;
- 2 tsp cumin ;
- 2 pcs. Butterhead lettuce (optional, see tips).
Additional toppings:
- 1/2 cucumber, cut into thin slices;
- 1/2 cup cherry tomatoes, cut into halves;
- 1/2 cup shredded red cabbage;
- 1/2 cup grated carrot.
Mint tahini sauce:
- 1 cup chopped zucchini;
- 1/2 Medjool date, pitted;
- 2 cloves of garlic;
- 2 tbsp tahini ;
- 2 tbsp. lemon juice;
- 2 tablespoons fresh dill;
- 2 tablespoons fresh mint;
- 1/4 tsp. sea salt ;
- 1/2 cup water.
Method of preparation:
Preheat the oven to 175°C.
Place half of the chickpeas in the bottom of a food processor. Then add the chopped onion, garlic, parsley, coriander and sea salt . Top with the remaining chickpeas. Pulse until all ingredients are well combined.
Line two baking trays with baking paper. Using a tablespoon, scoop out the mixture, shape into small balls and place on the trays, leaving about 5cm between them. Press lightly on top to form the falafels.
Bake for 35 - 40 minutes, until the tops are golden brown, the outsides are crispy, and the insides are still soft. Be careful when handling them - they are hot!
To prepare the mint tahini sauce, blend all ingredients until smooth.
Serve the falafel on a green salad with vegetables or in individual lettuce leaves, topped with vegetables and mint tahini sauce.
Tips:
- These falafels can also be served in a gluten-free tortilla of your choice. See the recipes “Potato Tortillas” , “Millet Tortillas” and “Red Lentil Tortillas” .
- If you prefer the dish to be completely fat-free, skip the minty tahini sauce and try pairing the falafel with a spicy lime "vinaigrette."
