FALAFEL BALL WITH TAHINI SAUCE

chickpeas

🥗Healthier: black beans

💰Cheaper: canned chickpeas

Canned chickpeas save time and effort.

tahini

🥗Healthier: Greek yogurt

💰Cheaper: peanut butter

Peanut butter offers a similar creaminess.

Soak 1 pound of dried garbanzo beans in 4 inches of water overnight.

Drain the soaked garbanzo beans and place them in a food processor.

Grind the garbanzo beans until the texture resembles fine gravel and coarse sand, about 20-30 seconds.

Transfer the ground garbanzo beans to a bowl.

In the food processor, add 1/2 red onion, 3 garlic cloves, 1 jalapeno, 50 grams of parsley, 50 grams of cilantro, 15 grams of salt, 5 grams of baking powder, 5 grams of turmeric, and 5 grams of cumin. Puree until well broken down.

Fold the green paste into the chopped garbanzo beans until combined.

Check the moisture of the mixture; if too wet, add 1-2 tablespoons of garbanzo bean flour or all-purpose flour to bind.

Preheat a Dutch oven over medium heat and add 3 cups of neutral oil.

Shape the falafel mixture into balls slightly smaller than a golf ball and place them on a sheet tray.

Prepare the tahini sauce by measuring 100 grams of tahini into a medium tall container.

Juice 1/2 lemon (about 15 grams) and add it to the tahini.

Add 75 grams of water and 8 grams of salt to the container.

Slice and add 1/2 garlic clove to the mixture.

Use an immersion blender to puree the tahini sauce until smooth, adjusting with more tahini if too thin.

Taste the tahini sauce and adjust with more water, salt, or lemon as needed.

Place the tahini sauce in the fridge to chill.

In a sauté pan, add 1.5 cups of cauliflower rice and sauté for 20-30 seconds to thaw and remove the raw edge.

Transfer the cauliflower rice to a bowl to cool down.

Chop a big bunch of parsley for the tabbouleh.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens