How long does lemon falafel with smoky tahini [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can lemon falafel with smoky tahini [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is lemon falafel with smoky tahini [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does lemon falafel with smoky tahini [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is lemon falafel with smoky tahini [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Lemon Falafel With Smoky Tahini
[Vegan]

LA By: Lindsey Auerbach

Author Bio

Comforting recipes that cultivate wellness by using delicious, whole foods. Lindsey Auerbach created Pralines and Greens... Read More

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Discover more recipes with these ingredients

Lemon Falafel with Smoky Tahini [Vegan]

12 falafels

Dairy Free

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,... Read More

Ingredients You Need for Lemon Falafel With Smoky Tahini [Vegan]

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

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How to Prepare Lemon Falafel With Smoky Tahini [Vegan]

To Make the Falafel:

Preheat oven to 350°F.
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.
Form approximately 12 balls from falafel mixture. Use palms to flatten into patties.
Line baking sheet with parchment paper and evenly space out falafel patties.
Bake for 20 minutes, flipping halfway.