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Baked Falafels with Tahini Sauce

Mains & SidesDairy FreeDetox Friendlygluten-freeJoyous ComfortVegan

Ingredients

Falafels

  • 1.5 cups sliced mushrooms crimini or button
  • 1 small onion chopped
  • 1 tbsp coconut oil or extra-virgin olive oil
  • 1 x 398 ml can organic BPA-free chickpeas drained and washed
  • 1 cup chickpea flour brown rice or quinoa flour will work too
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 3 garlic cloves
  • Juice from half a lemon
  • 1/4 cup fresh parsley I added in an extra handful
  • Sea salt and black pepper

Instructions

  • Preheat oven to 375F degrees. Grease a cookie sheet or line it with parchment paper.
  • Saute onions and mushrooms in oil until tender.
  • Using your food processor, add chickpeas, chickpea flour, cumin, chili powder, garlic, lemon juice, parsley, sea salt and black pepper. Blitz until well blended.
  • Add mushrooms and onions, blitz again until blended.
  • Take 1 1/2 tbsp of mix and form into balls. Don't worry if they are sticky and don't form into perfect balls. Mine didn't :)
  • Bake for 30 minutes. At 15 minutes flip them. I used a spatula and flattened them a bit so they weren't such a wonky shape.

Notes

They freeze well and refrigerate for up to a week.
Serves 4
Find this recipe and more at https://www.joyoushealth.com/27052-blog-baked-falafels-with-tahini-sauce/