Enjoy these spring finger bites for a delicious packed lunch full of nutrients and fiber.
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 35
- Difficulty Level Easy
Fat Free, Gluten free, High Fiber, High protein, Low Calorie, Low carbohydrate, Portion Perfect, Sugar Free, Vegan, Vegetarian
Ingredients
- 3 cups cooked chickpeas
- 3 cups dock leaves, steams removed
- 1 onion
- 4 garlic cloves
- 3 tbsp fresh parsley
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp lemon juice
- 11/4 cup almond flour
- 3 tbsp chickpea flour
- 1/2 tsp salt
- Ground pepper to taste
- 4 tbsp sesame seeds (to coat falafels before cooking)
- Tahini yogurt sauce:
- 1/2 cup yogurt
- 2 tbsp tahini
- 1 garlic clove
- 1/2 a lemon, sliced
- 1/2 tsp ground cumin
Nutrition Info
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Serving 4 falafels:
Instructions
- Place the chickpeas, dock, onion, garlic, p, olive oil, parsley, coriander, lemon juice, salt and pepper into a food processor. Pulse until the mixture is smooth.
- Transfer to a large bowl and add chickpea and almond flour. Combine all ingredients. The mixture should not be too moist and too sticky. If that happens, add gradually, teaspoon by teaspoon more flour. You should get moist but not sticky consistency.
- Take walnut size lumps of the dough and form them into balls. On a plate sprinkle sesame seeds and roll falafels in before cooking.
- In a large frying pan heat 3 tbsp of sunflower oil on medium high heat. place 6 falafels at a time and fry until they a nicely golden brown and crisp. Drain on paper.
- To make tahini yogurt sauce: combine all ingredients to form smooth and creamy sauce.
- Serve with a salad of your choice.
- Servings : 6
- Ready in : 30 Minutes
- Course : Main courses
- Recipe Type : 90 day diet, beans and brews, Finger foods, Grains
- Ingredient : Almond flour, Chickpea flour, Chickpeas, Coriander, Cumin, Dock leaves, Garlic, Ground black pepper, Lemon, Lemon juice, Olive oil, Onion, Parsley, Pepper, Salt, Sesame, Sunflower oil, Tahini, Yogurt
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