Falafel (pronounced “fell-off-uhl”) is a popular Middle Eastern dish made from spiced chickpeas and/or fava beans. It’s typically ground into a paste, shaped into a ball or disc, and then deep fried. However, since fried foods are off limits on the Daniel Fast, this recipe is a baked version.
Baked Falafel with Lemon-Tahini Sauce
1 (15.5-ounce) can chickpeas, rinsed and drained
½ cup brown rice flour
¼ cup diced red onion
2 tablespoons chopped fresh parsley or 1 1/2 tsp dried parsley
2 tablespoons extra-virgin olive oil
2 tablespoons water
1 garlic clove, minced
½ teaspoon cumin
¼ teaspoon salt
1/8 teaspoon cayenne pepper
Optional toppings: Chopped lettuce, tomatoes, red onion, and/or cucumbers
¼ cup tahini
Juice of one lemon (about ¼ cup)
Preheat oven to 400 degrees. Mix ingredients in food processor for about 30 seconds, scraping sides as necessary. When mixture is well combined with a thick, pasty texture, use a 1/3 cup measuring cup to form into balls. Flatten into patties Bake 15 minutes. Flip, and cook another 15 minutes or until crispy on the outside.
While falafel is baking, make sauce. Whisk tahini and lemon juice in a small bowl, and set aside. To serve, spread about 1 tablespoon Lemon-Tahini Sauce over each falafel patty. Top with chopped lettuce, tomatoes, red onion, and/or cucumbers, if desired.
Yield: 6 servings (serving size: 1 falafel patty and 1 tablespoon sauce)
- Top with sliced avocado or instead of sauce.
- Break into pieces and use as a salad topping.
- Stuff into a whole grain or corn tortilla.