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Sure, going out with friends is great, but eating warm falafels tucked inside soft flat bread, lathered with thick, creamy sauce, is my idea of a good weekend. Throw in some board games and your most competitive/hungry friends? An even better one. This recipe is quick, simple and can easily be made gluten free. I like to make a big batch and try to enjoy them as a snack in between meals throughout the week, but they usually don't last past Tuesday in my house. I hope this warm snack brings you as much happiness as it does for me!
-
PREPARTION TIME:
15
MIN
- COOKING TIME: 10 MIN
Vegan Falafels with Avocado Tahini Sauce
Ingredients for the falafels
- 400g tinned chickpeas, drained
- 2 tsp minced garlic
- 1 tbs lemon juice
- 2 green onions, chopped
- 1 tbs cumin seeds
- 1/2 tbs ground coriander seeds
- 2 tsp dried basil
- 1 tbs nutritional yeast
- 1/4 cup wholemeal flour
- 1 cup sesame seeds
- 2 tbs olive oil
Ingredients for the sauce
- 1/2 an avocado
- 1/4 cup tahini
- Squeeze lemon juice
- 1 tsp oregano
- Salt and pepper
- 1 tsp minced garlic
- 1/4 cup water
Instructions for the falafels
- In a large bowl, combine chickpeas, garlic, lemon juice, onions, cumin seeds, coriander seeds, basil, nutritional yeast and flour
- Using a handheld mixer, blitz until smooth
- Roll mixture into balls and coat with sesame seeds
- Heat oil in a large fry pan and cook falafels until golden brown on both sides
Instructions for the sauce
- In a medium sized bowl, combine avocado, tahini, lemon juice, oregano, salt and pepper, garlic and water
- Mash with a fork or handheld mixer until smooth
- Top warm falafels with sauce and serve with warm Lebanese bread!
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