One of the solutions for dealing with an abundance of greens is obviously making lots and lots of salads. Mix it up with these baked falafel balls with flax and tahini sauce. These nutritious, protein-packed little balls of flavor are perfect for sprinkling on top of a salad or for stuffing into pitas with fresh, leafy greens. The addition of the homemade tahini sauce doubles as a falafel dip and a nutty salad dressing. Talk about a healthy and tasty way for enjoying those crunchy greens for another growing season!
Baked Falafel Balls With Flax and Tahini Sauce [Vegan, Gluten-Free]
For the Falafel Balls:
- 1/4 cup ground flax plus 1/4 cup water
- 1 15.5-ounce can drained and rinsed chickpeas
- 1/2 cup roughly chopped red onion
- 1/4 cup lightly packed fresh minced parsley
- 3 tablespoons fresh-squeezed lemon juice
- 3 large cloves minced garlic
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 3 tablespoons olive oil
For the Tahini Dressing:
- 1/3 cup tahini
- 4 tablespoons fresh lemon juice
- 1 tablespoon soy sauce or tamari, to make it gluten-free
- 1 tablespoon water
- 2 tablespoons agave syrup
- 1 clove minced garlic
- Mix the ground flax with water and set aside. Mash the chickpeas (I recommend using a potato masher) so that they are mostly smooth, but a few larger pieces of chickpeas remain.
- Mix in the red onion, parsley, lemon juice, garlic, cumin, and salt.
- Scoop the falafel mix into 1/2 tablespoon sized balls and arrange them on a baking sheet. You will end up with approximately 35 falafel balls. Bake in 425ºF oven for 10-12 minutes on the first side and then flip for 3-5 minutes on the second side.
- While the falafel balls are baking, whisk together the tahini dressing ingredients. Once the falafel balls are done baking, serve them immediately with the dressing as an appetizer or add them to a salad or a pita.