Falafels and Tahini Sauce (2 day recipe, 1 day prep beans, 2nd day prep/cook)

Ingredients: Falafels 

tahini sauce

  • 1 1/2 cups dried chickpeas [~4 cups after being soaked/cooked] (ground up)
  • 6 cloves garlic (halved)
  • 1 bundle of parsley, cilantro (leaves and minor stems)
  • 1 medium onion (cut into 4 pieces)
  • 1/4 cup flaxseed meal
  • 1/4 cup garam {chickpea} flour [may use a TB or so more depending on texture]
  • 1/2 TB turmeric
  • 1 TB cumin
  • 1-1/2 tsp cayenne pepper
  • 2 TB of lemon juice from 1 fresh lemon (halved and deseeded)

Optional: ~3.6 oz (130 g seitan) [~1/3of a loaf] ground up,, 1 tsp tikka masala, 1 tsp salt [ground Himalayan Pink]

Note: Any remaining chickpeas can be stored and used for up to 5-7 days in the fridge, or stored in the freezer indefinitely. The tahini sauce is listed after the falafel preparation and pictures.

Instructions: Falafels 

  • Begin by soaking the chickpeas  (garbanzo beans) overnight for at least 18 hours, or preferably 24, by covering them with at least 6 cups of water-or 4” above them. This will result in around 4 or more cups of chickpeas when fully soaked.
  • The next day, strain the chickpeas and add them to a large pot. Cover them with at least 3”-4” of water and bring to a boil.
  • Once boiling, reduce and simmer for at least 40-60 minutes.

Note: While they cook, you can prep the other veggies as well, or not since it’s a quick prep/done in the food processor.

  • Strain and set aside for use/ to cool once the chickpeas are done cooking.
  • In a food processor, chop the garlic, parsley, and cilantro if being used, until everything is cut into small pieces. When done, add to a large mixing bowl.
  • Add in the onion to the food processor, and again chop until it is cut into small pieces and add to the large mixing bowl.
  • Add the turmeric, cumin, cayenne pepper, tikka masala if being used, and lemon juice to the veggies and mix together until evenly distributed.
  • Add the chickpeas to the food processor 1 cup at a time, when ground up completely add them to the large bowl with the veggies and mix. Do this until all 4 have been ground up and mixed with the veggies. If you are using seitan, this can be processed with the last cup of chickpeas or on it’s own, then add to the bowl and mix.
  • Sprinkle in the flaxseed meal and garam flour. Continue to mix in thoroughly until nice, uniform batter is made.

Note: This falafel mixture can be stored in the fridge for up to 1 week.

  • Make 1TB- 2TB size portions of falafel mixture and begin to shape into a ball. Gently flatten into a disc, the flat sides will help with browning, and repeat until all the mixture is used.

Note: If the falafel balls crumble, that means they’re too dry, add 1 TB of water at a time and mix until they stay together. If the mixture sticks to your hands and doesn’t come off easily, that means they’re too wet, simply add garam flour or flaxseed meal 1 TB at a time until they firmly stick together and not your hand.

  • Bake directly on a pizza stone or a lightly oiled baking sheet at 375F for 25-30 minutes. Flip after 15 minutes or until desired browning has occurred.
  • Serve hot, warm, or cold within a pita bread. Add grated carrots, sliced cucumber, lettuce/spinach, topped with some tahini sauce. Anything you have works and is absolutely delicious.

Note: These can be stored and frozen for 2-3 months after being cooked. This is a great leftover dish that can make salads and burgers.

Ingredients: Tahini Sauce

  • 1 cup sesame tahini
  • 1/3 cup lemon juice [1-2 fresh lemons depending on size]
  • 2-4 cloves garlic (minced)
  • 1-1 1/2 cup water
  • 1/2 – 1 tsp cayenne pepper
  • 1 tsp salt [ground Himalayan Pink]
  • 1 bundle of parsley (leaves and minor stems minced)

Optional: 1 bundle of cilantro (leaves and minor stems minced)

Instructions:Tahini Sauce

Using Blender or Food Processor

  • Add the tahini, lemon juice, garlic, parsley, and cilantro if being used. Begin to process.
  • Slowly add in the water until desired texture is reached.
  • Once you’ve gotten your favorite texture, add in the seasonings and again process until all is fully mixed.
  • Refrigerate until ready for use.

Using Knife

  • After everything is minced, add the garlic, parsley and cilantro if being used, salt, cayenne pepper, and lemon juice to a glass jar, or bowl etc. (the container you will store it in) and thoroughly mix.
  • Add half of the tahini and half of the water and mix together.
  • Once mixed, add the remainder of the tahini and gradually add in the water until your desired texture is reached. It should be a thick sauce but not a thick paste.
  • Refrigerate until ready for use.

Note: The sauce will last up to 1-2 weeks in the fridge. 

 
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