Hi everyone! Hope you’re all having a great week so far. I’ve been so busy lately, my days are just flying and seems like every day is shorter than the one before!
If you follow me on Instagram, you probably saw I posted a picture of my delicious falafel salad bowl from a few days ago and as requested, I decided to share the recipe on the blog.
This is actually a recipe I made for my detox programs, and seems to be a favorite one! Besides being really easy to make, it is low in fat, oil/gluten free and an excellent source of complex carbohydrates. I usually skip the pita bread but this time it was made for all my family and I wanted to take it to the next level.
Serves 3 people
2 1/2 cups cooked chickpeas
¼ cup chopped onion
1 large garlic
1 T cilantro
Zest of 1 lemon
1 large carrot, peeled and chopped
1/4 cup chopped cilantro or parsley
Sea salt to taste
1 tsp. cumin
3-4 tbsp. chickpea flour
Salad: mixed lettuce, avocado, tomatoes, cucumber
Whole grain pita bread
4 Tbsp tahini
1/3 cup soaked raw cashews
Water as needed
Sea salt to taste
Finely chopped cilantro
1 garlic clove, minced
Place all ingredients in food processor, except for chickpeas. Process until everything is finely chopped and add the chickpeas until you have a smooth but chunky mixture, if it looks a little dry, add 1-2 tbsp water as needed.
Shape the dough with your hands making small balls and bake in a pan with waxed paper or silicone mat for 20 minutes. Turn it over and continue baking 10-15 minutes until golden.
Mix all tahini sauce ingredients except cilantro on a high speed blender until smooth, adding water as needed until smooth and creamy. Mix by hand with cilantro and serve.
Serve falafels over pita bread, lettuce, veggies of choice, sweet potato fries and top with Tahini sauce.
Please don’t forget to leave a comment to know what you think, and share with all your friends and family! You can pin the recipe and save it for later!
Hope you all have a great week, talk to you soon!