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Lemon Falafel With Smoky Tahini [Vegan]

LIKE OGP ON FACEBOOK :
Chickpeas are super versatile. These lemon falafels are yet another amazing dish you can make from chickpeas, which lend their nuttiness and buttery texture to this entrée. You can have this lemon falafel with smoky tahini as a stand alone dish, stuff them into a pita with tomatoes and lettuce, or use them as a protein topping on your favorite Greek-style salad.

Lemon Falafel with Smoky Tahini [Vegan]

This Recipe is :

Dairy FreeVegan

Serves

12 falafels

Cook Time

20

Ingredients

For the Falafel:

  • 1 1/2 cups chickpeas, cooked
  • 4 kale leaves
  • 1/4 cup fresh parsley
  • 1/4 cup fresh cilantro
  • 1 lemon, juiced
  • Zest from 1 lemon
  • 3 garlic cloves
  • 4 tablespoons spelt flour
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon cumin
  • 1/8 teaspoon paprika
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon black pepper

 For the Smoky Tahini:

  • 1/3 cup tahini
  • 1/4 cup water
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon paprika
  • 1 lemon, juiced
  • 1 garlic clove
  • A pinch of sea salt
  • A pinch of black pepper

Preparation

To Make the Falafel:

  1. Preheat oven to 350°F.
  2. In a food processor, combine chickpeas, kale, parsley, cilantro, lemon juice, lemon zest, garlic, flour, oil, and spices, and pulse until a textured mixture is formed. Be careful of over processing, the mixture should still have small clumps of chickpeas in it.
  3. Form approximately 12 balls from falafel mixture. Use palms to flatten into patties.
  4. Line baking sheet with parchment paper and evenly space out falafel patties.
  5. Bake for 20 minutes, flipping halfway.

 To Make the Smoky Tahini:

  1. Combine all ingredients into a high-speed blender and blend until smooth.
  2. Drizzle smoky tahini over falafel and serve.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


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AUTHOR & RECIPE DETAILS


photo

Lindsey Auerbach created Pralines and Greens in order to share her passion for cultivating wellness by nourishing her body with delicious, whole foods. Pralines and Greens has quickly become a very important part of her life, and now she can’t imagine cooking without the possibility of writing about it and discussing it with her readers!


 

 



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