A healthy blend of crunch and freshness with these baked sesame falafel balls. Topped with a gorgeous pink tahini sauce, perfect for Valentine's day, or any day for that matter!
Looking to satisfy your falafel cravings? Look no further. This falafel recipe is super easy to make and packed full of protein. These are perfect on top of salad, in a wrap, or on their own. You decide :)
Sesame Falafel with Beet Tahini Sauce
2 cups cooked quinoa
1 - 14 oz can of chickpeas, drained and rinsed
1/2 yellow onion, cut into chunks
4 cloves of garlic
juice from 1 lemon
handful of fresh cilantro
2 tsp cumin
2 tsp corriander
2 tsp salt
2 tbsp sesame oil, or canola
1/4 rolled oats
2 tbsp oat flour
1 tbsp black sesame seeds
1 tbsp white sesame seeds
1 tbsp flax seeds
Beet Tahini Sauce
1/2 cup tahini
1/2 cup water
1 medium-sized beet, cooked and chopped
juice from 2 lemons
1 tbsp apple cider vinegar
2 cloves of garlic
1 tbsp maple syrup
1/4 tsp cayenne pepper
salt and pepper to taste
Start by preparing the falafel
- Preheat oven to 450 degrees. Line a large baking tray with tinfoil.
- In a food processor, combine all the falafel ingredients and pulse to the blend mixture together.. The mixture should be semi-smooth, you don't want a hummus consistency.
- In a bowl, combine the falafel coating ingredients together.
- Using an ice cream scoop, spoon mixture into your hands and roll to form a ball.
- Roll the ball in the seeds to coat the entire outside of the falafel. Set on to prepared baking tray. Repeat for the rest of the mixture.
- Pop the tray into the oven for 30 minutes.
Beet Tahini Sauce
- In a food processor or blender, combine all ingredients and blitz until smooth. Add more water for a smoother consistency if needed.