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!
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
3 heaping tsp ground cumin
½ tsp turmeric
½ tsp chili powder
¼ cup Jem Organics cashew masala tahini
¼ cup water
scant ¼ cup lemon juice
2 cloves garlic, chopped
½ tsp salt
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.