Easy falafel with creamy tahini sauce
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 3 • Difficulty: Easy
Transform your basic can of chickpeas into these easy, light, and fluffy falafel! They make a delicious, portable lunch that you can enjoy on top of salad, tucked into pitas, or on top of rice. For dinner, serve them family style on a big platter of chopped tomatoes and cucumbers, diced peppers, and fresh herbs for a taste of the Mediterranean. It turns out that falafel is also excellent crumbled over scrambled eggs and topped with a shake of hot sauce for breakfast or any time. This recipe is easy to double for a crowd, too.
Ingredients
Tahini sesame butter
2 Tbsp
Plain fat free Greek yogurt
1 Tbsp
Fresh lemon juice
1 tsp
Jarred minced garlic
½ tsp
Kosher salt
¼ tsp
Ground cumin
¼ tsp
Canned chickpeas (garbanzo beans)
15 oz, rinsed and drained
Fresh parsley
½ cup(s), chopped
Scallions
6 large, coarsely chopped
All-purpose flour
¼ cup(s)
Garlic clove
2 clove(s)
Baking powder
1 tsp
Ground cumin
1 tsp
Kosher salt
¼ tsp
Instructions
1
In small bowl, whisk ingredients for tahini: tahini paste, yogurt, lemon juice, minced garlic, 1/4 tsp kosher salt, 1/4 tsp ground cumin, and 1 tbsp warm water. Keep tahini chilled until ready to serve.
2
In food processor, pulse together falafel ingredients: chickpeas, parsley, scallions, flour, garlic cloves, baking powder, 1 tsp cumin, and 1/4 tsp kosher salt until well combined and finely chopped. Form mixture into 12 evenly sized balls, using 1 heaping tbsp for each. On parchment-lined baking sheet, place balls and flatten slightly into disks.
3
Heat large nonstick skillet over medium. Coat falafel with nonstick spray. Add falafel to skillet and panfry until lightly browned and crispy, 2 to 3 minutes per side. Serve falafel with tahini.
4
Per serving: 4 falafel and 1½ tbsp sauce
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