Baked Falafel with Tahini Sauce
Recipe by Megan Horsley
Ingredients
16
Time
40m
Serves
4
These Baked Falafel cut out the excessive oil from the traditional falafel without skimping on flavour. Be sure to eat them with the side tahini sauce and pickled turnip for maximum enjoyment and a fibre-packed meal.
Vegan
Meal Prep
Dinner
Ingredients
1 398ml can
Chickpeas
1
Yellow Onion
3
Garlic Cloves
1/2 Cupc
Tahini
1 1/2 tsp
Sea Salt
1 tsp
Cumin
1 tsp
Coriander
1/2 tsp
Baking Soda
3/4 cup
Cilantro
3/4 cup
Parsley
2 Tbsp
Spelt Flour
3 Tbsp
Spelt Bread Crumbs
1 Tbsp
Avocado Oil
1/2
Lemon
1/4 cup
Water
1/4 cup
Pickled Turnips
Instructions
1
Preheat the oven to 375℉. Line a baking tray with parchment paper.
2
To a food processor, add the chickpeas, onion, garlic, tahini, salt, cumin, coriander, baking soda, cilantro and parsley. Pulse until all ingredients are incorporated and smooth.
3
Transfer the mixture to a bowl and add the spelt flour and spelt bread crumbs. Stir the mixture until just combined.
4
Use a 1-inch cookie scoop or tablespoon and scoop out the falafel mixture, roll into a ball and place on the baking tray. Repeat until all of the mixture is used.
5
Use a pastry brush to brush the avocado oil on the falafel. Bake for 20 minutes, flipping halfway.
6
Meanwhile, mix the lemon juice, water and the remaining salt together to make a tahini sauce.
7
Serve the falafel with the tahini sauce and pickled turnip. Enjoy!
8
Substitutions: Gluten-free: use gluten-free breadcrumbs and flour instead of spelt.
More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
