Falafel with Tahini Dressing

Serves: 4 to 6

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Tahini Dressing

Preparation

Rinse soaked garbanzo beans in cold water. Place in a food processor and process until chopped into small pieces, scraping down the sides as needed. Add lemon juice and water; continue to blend until finely ground, almost like a paste.

In a skillet, sauté onion, garlic, coriander and cumin in oil over medium heat for about 10 minutes. Combine all the ingredients except Tabasco sauce or chili powder and coconut oil in a mixing bowl, and mix well. Add Tabasco or chili powder to your taste.

Heat 1 to 2 tablespoons coconut oil in a frying pan. With a small ice cream scoop or a tablespoon, scoop out the mixture into small patties and place in the pan. Fry over medium heat for about 5 minutes on each side.

Serve the Falafel warm in pita bread or a flour tortilla wrap, with Israeli Salad and Tahini Dressing.

For Tahini Dressing

Makes about 1 1/2 cups

Combine all ingredients in a blender, and blend until smooth.

Recipe by Birgitte Antonsen, PCC Cooks instructor

Source: Demonstrated on September 5, 2008, during PCC Edmonds Grand Opening Days, along with: Israeli Salad

More about: garbanzo beans, tahini

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login