Falafel with Tahini Dressing

Serves: 4-6

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


Tahini Dressing


Rinse the soaked garbanzo beans in cold water. Place them in a food processor, and process until chopped into small pieces, scraping down the sides. 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 olive oil over medium heat for about 10 minutes. Combine all the ingredients except the 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 the ingredients in a blender, and blend until smooth.

Serve with Falafel on pita bread or a flour tortilla wrap with lettuce.

Recipe by Birgitte Antonsen, PCC Cooks instructor

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

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More about: garbanzo beans, tahini


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