Chickpeas are a staple in many vegan diets, mine included. I love everything about falafel except for the fact that it is usually served deep-fried. I found a way to enjoy the falafel experience without the fat and calories of added oil. This falafel is baked, then stuffed in a toasted whole wheat pita with organic veggies and lemony quinoa tabloulleh. Topped off with a drizzle of tahini sauce, it’s perfectly delicious!
- 2 cans chickpeas (15 ounces each), drained and rinsed
- 1 small red onion, chopped
- 2 cloves garlic, finely chopped
- A large handful of parsley, chopped
- 2 tablespoons flour
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon chili powder
- 1 1/2 teaspoons turmeric
- Salt and freshly ground black pepper
Method: Preheat oven to 350 degrees. Pat drained chickpeas with paper towels and place in food processor. Pulse a few times, then add remaining ingredients. Process until mixture forms into a dough. Adjust seasonings and add additional flour if dough seems too wet to hold together. Shape dough into eight patties and place on parchment-lined cookie sheet. Bake for 20-30 minutes, turning halfway through. Serve hot on toasted pita with fresh veggies and tahini sauce.
2 1/2 – 3 cups cooked quinoa (1 cup dried), cooled to room temperature or chilled
1 cup small-diced fresh tomato
1 cup fresh flat leaf parsley, chopped
2 cloves garlic, very finely minced
2-4 tablespoons fresh lemon juice (more or less, depending on taste)
Salt and pepper, to taste
This is a very simple side that goes well stuffed in a pita with falafel or on its own, drizzled with a little tahini sauce. Enjoy!
Toss together tomato, parsley and garlic with quinoa then dress with lemon juice, salt and pepper. Yield: 8 servings.
- 1/3 cup tahini paste (sesame seed paste)
- 1/2 cup water, or more as needed
- 1 to 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon salt
- Pinch cayenne
Method: Blend all ingredients in a high-speed food processor for best results, or whisk by hand. You may need to add a bit more tahini to reach a creamy consistency. Drizzle liberally over falafel and taboulleh. Serve immediately.
–Tahini sauce recipe courtesy of Emeril Lagasse