Before we talk about my Falafel with Tahini Herb Dressing recipe, let me ask you a question – have you fallen in love with CAVA yet? CAVA is a Mediterranean casual restaurant that seems to be popping up all over the country especially now that they acquired Zoës Kitchen. They have very tasty, quick Mediterranean food that has me regularly craving bowls filled with toppings, dips, and most importantly falafel. I originally made this version of falafel a few years back when I was really into meal-prepping. I’ve since altered it a few times and came up with a delicious dressing that pairs perfectly with it.
For the falafel and dressing, all you need is a food processor. You first use the food processor to combine all the falafel ingredients and pulse into a ground texture. Then you fold in some almond flour to help it stick together. You can definitely use all-purpose flour here but I really like the texture and flavor of the almond flour for this. Now instead of frying it, I came up with a way of baking it that gives it that same golden crispy crust. Spread a layer of a high heat oil such as avocado oil on a sheet pan. It will be more oil than you’re used to spreading on a baking sheet but that’s what crisps it during the baking process. Flip it halfway through and you’ve got perfectly golden brown falafel. Rinse out your food processor and add the tahini herb dressing ingredients into it and blend until smooth. That’s it! Easy peasy!
Now I’m leaving the components of the bowl up to you. Personally, I love a bowl filled with arugula, roasted veggies, feta, pickled onions and peppers, olives, hummus, and a little Harissa paste but feel free to take this bowl in any direction that you want to go. Or you could even throw this falafel and dressing on my Roasted Veggie Salad! Regardless of the rest of the ingredients, the crispy falafel will bring it together and the tahini dressing will make it sing.
Falafel with Tahini Herb Dressing
Course: MainCuisine: MediterraneanDifficulty: Easy4
servings8
minutes23
minutesIngredients
- Falafel
2 cans of chickpeas, drained, rinsed, and patted dry
1 large handful of parsley
1 large handful of cilantro
2 cloves of garlic, roughly chopped
½ red onion, roughly chopped
2 tablespoons of olive oil
½ lemon, juiced
1 teaspoon salt
¼-½ cup almond flour (can sub all purpose flour but love the texture and flavor of almond flour in this)
2 tablespoons of high heat oil such as avocado oil
- Tahini Herb Dressing
½ cup tahini
1 large lemon, juiced
1 large handful of parsley
1 small handful of mint
1 teaspoon maple syrup
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
- Optional Bowl Ingredients/Suggestions:
Rice
Greens (spinach or arugula)
Hummus
Feta
Pickled onions
Olives
Roasted veggies
Directions
- Preheat oven to 350 and prepare a 9×13 baking sheet by spreading 2 tablespoons of high heat oil evenly on it.
- Combine all ingredients for falafel except the flour and high heat oil in a food processor and pulse until it reaches a fine-medium ground texture similar to ground meat. In a medium bowl, place the chickpea mixture and fold in almond flour. Start with ¼ cup of almond flour and add a little more as needed until your mixture sticks together just enough to stick together.
- Take about 2 tablespoons of falafel mixture at a time and form into about two inch patty and repeat with remaining mixture to make about 12 falafel patties. Place on the prepared baking sheet.
- Bake for 22-24 minutes, flipping halfway through until golden brown on both sides. Remove from oven and allow to cool briefly.
- Rinse out your food processor and add all tahini herb dressing ingredients to the food processor and process until smooth dressing is achieved.
- To build a bowl, combine rice, greens, and any of your desired toppings, top with falafel, and drizzle with your tahini herb dressing – enjoy!
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