Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Add the
Chickpeas (1 can)
,
Beet (1)
,
Sesame Paste (2 Tbsp)
,
All-Purpose Flour (1/4 cup)
,
Ground Cumin (1 tsp)
,
Garlic Powder (1/2 tsp)
,
Baking Powder (1/2 tsp)
,
Salt (1/2 tsp)
,
Ground Black Pepper (1/4 tsp)
, and
Fresh Parsley (1 handful)
to a food processor. Puree until smooth, occasionally scraping down the sides of the bowl with a spatula.
Step 3
Use a 1 oz scoop to form balls. Place them on a baking sheet lined with parchment paper and bake for 30 minutes.
Step 4
Make the lemon tahini dressing by stirring together the
Sesame Paste (1/4 cup)
,
Water (1/4 cup)
,
Garlic Powder (1/2 tsp)
, 2 Tbsp of
Lemon Juice (1)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
until smooth.
Step 5
Spread out
Salad Mix (as needed)
on a platter, add the falafel balls and drizzle with the lemony tahini sauce.
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