This is another vegetarian recipe, inspired by my quest for a diet based less around meat. Oh my gawwwd! This falafel recipe is frickin delicious.
The falafels are creamy on the inside and crunchy on the outside – even though they’re baked! That’s right!!!! I said BAKED!!!
Top with a lightened up sauce to rival the incredibly descendant (and calorie-dense) tahini sauce.
This could be considered a pantry dish and can be on the table in under 30 minutes 🙂Print
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4
½ tsp coriander seeds
540 ml can of Chickpeas, drained
3 tbsp fat free sour cream (Greek yogurt will work too)
5 Dashes Sesame oil
¼ Cup all purpose flour (I used white)
½ tsp cumin
3 Green onions
The juice of ½ a lemon
½ tsp salt, plus more
½ tsp pepper
1 large handful of fresh flat leaf parsley (about a cup), plus more for garnish
2 tbsp Canola oil
A few pinches of chili powder
4 Large thin Pitas
1 Medium tomato, chopped
1 Batch of my “Tahini Sauce”
Using a blender or food processor, grind the coriander seeds.
Add in the chickpeas, sour cream, sesame oil, flour, cumin, green onions, lemon juice, salt, pepper and parsley; pulse until just combined but still chunky.
Using a deep oven safe-dish (I used my brownie pan) add in the canola oil.
Place the pan (with just the oil) in your (cold oven).
Preheat your oven to 425 with the pan in it.
Meanwhile roll out your falafels, about the size of a golf ball.
When your oven is preheated take the pan out and gently place the falafels in the hot oil.
Bake for 10 minutes then flip the falafels over and bake for another ten minutes (20 minutes total).
Lightly season with salt and chili powder as soon as the falafels come out of the oven the second time.
To serve, take a large (warmed) pita (I just threw them in the oven for a minute) and place the tomatoes and reserved parsley down. Top with falafels and then with my “Tahini Sauce”.