Lebanese Falafel with Tahini Sauce

Servings: 6

This popular Middle Eastern street food is rich in protein and surprisingly easy to make! While falafel is traditionally fried, this baked version is just as delicious, but with less hands-on effort. The crispy, golden falafel and nutty, tangy tahini pair perfectly with a sharp side salad. Note that you’ll need to begin this the night before, as the chickpeas need to soak for at least 18 hours.

INGREDIENTS

For the falafel:

2 cups dried chickpeas
½ teaspoon baking soda
1½ cups fresh parsley leaves, divided
¾ cup fresh cilantro leaves
1 small onion, quartered
7–8 garlic cloves
2 tablespoons toasted sesame seeds
¾ tablespoon salt
1 tablespoon black pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon baking powder
1 medium tomato, sliced
1 cucumber, sliced

For the tahini sauce:

⅓ cup tahini
1 tablespoon lemon juice
1 teaspoon garlic paste

INSTRUCTIONS

1. A day in advance, combine the dried chickpeas and baking soda in a large bowl, then fill the bowl with enough water to cover the chickpeas.
2. Soak the chickpeas for 18 hours at room temperature, then drain the chickpeas and pat them dry.
3. Preheat the oven to 360°F and line a baking sheet with parchment paper.
4. Combine the chickpeas, 1 cup of the parsley, the cilantro, onion, garlic, sesame seeds, salt, pepper, cumin, coriander, cayenne pepper, and baking powder in the bowl of a food processor and blend for 40 seconds, until well combined.
5. Using a tablespoon, scoop the mixture into rounded balls and place them onto the prepared baking sheet. Bake for 25–30 minutes, until lightly golden. Remove from the oven and allow to cool.
6. To make the tahini sauce, whisk together the tahini, lemon juice, and garlic paste in a bowl. Transfer the tahini sauce to a small serving bowl.
7. Divide the falafel, tomato and cucumber slices, and remaining ½ cup parsley evenly among six serving plates. Top with the tahini sauce and serve with pita bread, if desired. Refrigerate leftovers in an airtight container for up to 5 days.

NUTRITION • per one serving • 

Calories 380 —
Total Fat 13 g 17%
Saturated Fat 1.7 g 8%
Polyunsaturated Fat 1.2 g —
Monounsaturated Fat 3.1 g —
Trans Fat — 
Cholesterol — 
Sodium 470 mg 20%
Total Carbohydrates 53 g 19%
Dietary Fiber 12 g 43%
Total Sugars 9 g —
Protein 18 g 36%
Vitamin A — 
Vitamin C 9.8 mcg 15%
Vitamin D — 
Potassium 814 mg 15%
Calcium 209 mg 15%
Iron 6.35 mg 35%

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here