• Tahini Recipes

     

    There are so many wonderful foods you can drizzle our tahini flavors over! We recommend rice, gyros, hot soups, veggies, and eggs. 

     

     

    The New Falafel by Caroline Steffens (carolinesteffens.com)


    NOTE: I like to call this “the new falafel” because it is made with fresh ingredients and without a deep-fryer. You can make these falafels paleo by using all cauliflower rice and no chickpeas…just as delicious!

     


     

    Ingredients
     1 bunch swiss chard, chopped and steamed
     1 heaping cup cauliflower rice
     1 15.5 oz can garbanzo beans, drained
     1 large handful cilantro, thick stems removed
     1 large handful parsley, thick stems removed
     4 cloves garlic
     2 Tbs Jem Organics cashew masala tahini
     juice of 1 ½ lemons
     1 tsp each, salt & pepper
     1 egg
     3 heaping tsp ground cumin
     ½ tsp turmeric
     ½ tsp chili powder
     avocado oil
     ¼ cup Jem Organics cashew masala tahini
     ¼ cup water
     scant ¼ cup lemon juice
     2 cloves garlic, chopped
     ½ tsp salt

    Method
    1. Combine all ingredients preceding the avocado oil in a food processor and pulse until a grainy mixture has been formed. Do not over blend, however blend enough such that everything is well incorporated.
    2. In a large cast iron skillet, heat 2 tbs of avocado oil on medium heat.
    3. Using a small cookie scoop, form a ball of dough and drop it in the pan. Repeat until the pan is full.
    4. Reduce heat to low and cover the pan with a lid or aluminum foil. Cook falafels about 4-6 minutes on each side, flipping gently.
    5. Remove from pan and repeat with remaining dough, re-oiling the pan before each batch.
    6. For the tahini dressing, combine the ¼ cup tahini, water, lemon juice, garlic, and salt in a small food processor and mix on high. Taste and adjust seasonings as needed.
    7. Serve falafels with a fresh green salad drizzled with tahini dressing, baba ganoush, hummus, and hot sauce.

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