Grab and go! These yummy bites are wonderful to make before a busy week. I also show you how to make an incredible tahini sauce to go with them!
On-the-go Falafel Bites with Tahini Sauce
Makes 30 balls
standard baking equipment
3 cloves garlic
3 cups / 500 g cooked chickpeas (about 2 cans)
1⁄2 cup chopped + packed / 45g flat-leaf parsley
1⁄2 cup chopped + packed / 35g cilantro
11⁄2 Tbsp. ground cumin
11⁄2 tsp. ground cinnamon
2 tsp. ground coriander
11⁄2 tsp. fine grain sea salt (to taste, depends on if using canned)
1 tsp. cracked black Pepper
zest of 1 lemon
3 Tbsp. freshly squeezed lemon juice
2/3 cup / 115g chickpea flour
1/4 cup / 60ml water, as needed
¼ cup / 35g sesame seeds
Makes about 1 cup
1 clove garlic
zest of 1 lemon
2 Tbsp. freshly squeezed juice
¼ cup / 60ml tahini
2 Tbsp. cold-pressed olive oil
½ tsp. ground cumin
¼ tsp. ground smoked paprika or chipotle
1-2 tsp. pure maple syrup, to taste
a couple pinches sea salt, to taste
water to thin, as needed
1. Drain and rinse the chickpeas. Wash and chop the fresh herbs.
2. Place peeled garlic in a food processor and pulse to finely mince. Add the remaining ingredients, except for the chickpea flour and water, and pulse to blend.
3. Add the chickpea flour, blend, then add water as needed – you’re looking for the mixture to hold together when pressed.
4. In a dry skillet over medium heat, toast sesame seeds, stirring often, until fragrant, about 3-4 minutes. Remove heat and transfer seeds to a small bowl.
5. Preheat oven to 450°F / 230°C. Line a baking sheet with baking paper. Take a tablespoon worth of falafel mix, roll it into a ball and roll into the sesame seeds. Place on the baking sheet and repeat until you’ve made about 30 balls. Place in the oven and bake for about 15 minutes until golden.
6. While the falafels are baking, make the tahini sauce by blending all ingredients in a blender on high. Season to taste. Pour into a glass jar with a tight-fitting lid.
7. Remove falafels from the oven and enjoy warm with the tahini sauce or let cool. Store leftovers in the fridge for up to five days.
Sarah Britton (BFA, CNP) is a Holistic Nutritionist and Certified Nutritional Practitioner based in Copenhagen, Denmark. Sarah is the creative force behind My New Roots, the award-winning food blog which features original recipes that taste great, look beautiful and boast incredible health benefits. Following her philosophy of “making healthy choices every day” she has been creating recipes for her readers all over the world since 2007.
Winner of the 2014 Saveur “Best Food Blog – Special Diets Blog” Awards, Sarah currently teaches cooking classes, runs workshops on detoxification and cleansing, food as medicine, and nutrition fundamentals. She creates exclusive menu plans and recipes for various media and gives lectures and speaks in public forums such as TEDx.