These little nuggets of joy have me singing! Falafel is like hummus in meatball form aka what my dreams are made of. Then you can dip them in hummus and it’s like hummus on hummus… on hummus. Meta hummus. I’m feeling silly today. Let’s get on to the Falafel with Lemon Tahini Sauce shall we?!
One of my favorite places to eat right now is Brassica in the Short North. It’s basically Mediterranean Chipotle but with approximately 8 million more veggie options. And tahini sauce. And falafel.
Here’s the thing… Their falafel is deep fried to the most golden crispy brown you ever did see. This makes it A.) incredibly crunchy on the outside, B.) moist and tender on the inside, and C.) not exactly health food… So how can I get my fix without packing on falafel lovehandles? Make my own of course!
I won’t even pretend like these are as good as the fast casual restaurant version. They’re not. BUT. But. They are still nice and crispy on the outside, not at all dry in the middle, and are made with no oil and almost no fat. Score!
What’s a good falafel without an extra special dipping sauce? Well, it’s good falafel. But it’s not a super-delicious, mega-scrumptious, ultra-thrilling, decadent meal. Don’t worry. With the Lemon Tahini Sauce it is.
This recipe makes an extra-large portion of sauce because trust me, you’re going to put that s*$&! on everything. It’ll keep just fine in the fridge for 2-3 weeks. Just place the jar in a bowl of hot water to get it back to perfect drizzling consistency.
Now GO! Make falafel and fa-la-la-la-la-LOVE it!
Falafel can be a greasy mess, but this baked version is as healthy as it is delicious! Paired with Lemon Tahini Sauce, it’s a guilt-free treat perfect for weeknight dinners!
- 1 can chickpea, rinsed and drained
- ½ yellow onion, quartered
- 3 cloves garlic
- ½ cup parsley, roughly chopped
- ½ lemon, juiced
- 2 tsp. cumin
- ½ tsp. coriander
- 1 tsp. white (or black) pepper
- ¾ tsp. salt
- ¼ cup + 2-3 Tbs. chickpea flour
- ¾ cup tahini
- ½ cup lemon juice
- 4-5 Tbs. water
- ½ tsp. salt & pepper, each
- Preheat oven to 350F. Add all ingredients, except chickpea flour to food processor and pulse to break down. The consistency should be uniform but not completely smooth like hummus.
- Add ¼ cup of the chickpea flour and pulse to incorporate. Repeat this process, adding one tablespoon at a time until the mixture holds together and isn’t too wet. You may need up to 4 or 5 tablespoons, depending on the moisture level.
- Using a cookie/ ice cream scooper or large spoon, drop mixture in 2 tablespoon portions onto a baking sheet lined with parchment paper. Bake for 35 minutes.
- To brown the tops of the pieces, switch the oven to broil and cook for 30-90 seconds, watching very carefully.
- To prepare the tahini sauce: add all ingredients to a bowl or jar and whisk to combine. Add more or less water depending on desired consistency.