Falafels:
- 6 garlic cloves
- 1 small onion coarsely chopped
- 4 cups of chickpeas (cooked)
- 1/4 cup dried tomatoes
- 2 cups cooked brown rice
- 1/3 cup tahini
- 1/4 cup fresh cilantro
- 2 tbsp salt
- 1/2 tbsp cayenne pepper
- 2 tbsp lemon juice
Tahini Sauce:
- 1 cup tahini
- 1/2 cup fresh lemon juice
- 3/4 cup filtered water
- 1/2 tbsp salt
Preheat oven to 350° F.
In a food processor, mince the garlic and onion. Add the chickpeas and pulse 1 cup at a time until crushed, not pureed. Set aside in a bowl.
Pulse the sun-dried tomatoes and rice until blended.
Pour this mixture into the bowl with the chickpeas. Then, add the remaining ingredients.
Form small patties (about 1/4 cup each).
Put patties on oiled parchment paper and bake 10 minutes. Turn over and bake for an additional 5 minutes.
For the sauce, mix all the ingredients together in a food processor! A pure delight!
Thank you Marïphotographie for the picture!
Gluten free
Vegetarian
No added sugar
Lactose Free
Favorable combinations
Protein
