Cleaning Out The Pantry #7 Baked Falafel With Tahini Sauce


After weeks of way above average temperatures for North Dakota, all I want to know is who the hell thought snow would be a good idea?  All I want to do is crawl back into bed, pull the covers and sleep until June.

Pantry items used — dry chickpeas

Baked Falafel With Tahini Sauce

1 1/2 cups cooked chickpeas

1/2 cup chopped red onion

2 TBS – 1/4 cup loosely packed cilantro

2 TBS – 1/4 cup loosely packed parsley

1 TBS olive oil

1 TBS lemon juice

1 tsp cumin

1 tsp coriander

3/4 tsp salt

1 tsp baking powder

2 TBS flour

Preheat oven to 350 degrees.  Drain your cooked chickpeas. Place the chickpeas in a medium bowl and mash them with a fork or potato masher. Don’t mash them to a paste.  You want some texture in your patties.  Add the onion, parsley, cilantro, olive oil, lemon juice, cumin, coriander, salt, baking powder and flour.  Stir to combine. Using a 1/4 cup measuring cup, form the patties.  Place on a baking sheet sprayed with non-stick cooking spray. Bake at 350 degrees for 20 – 25 minutes.  Serve on pitas with tomatoes, lettuce, cucmbers and tahini sauce.                                                                                                                                                                                                                                                                                                            

Tahini Sauce

1/4 cup olive oil

1 TBS honey

1 TBS rice vinegar

1 TBS tahini

salt and pepper, to taste

In a small bowl, combine all the ingredients.  Mix well.  Drizzle over the falafel.



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