Description
When summer salad greens are in abundance, this healthy, flavorful recipe pairs well and provides a yummy crunch.
Ingredients
- FOR THE FALAFEL BALLS:
- ¼ cups Ground Flax
- ¼ cups Water
- 1 whole (15 1/2 Oz. Size) Drained And Rinsed Chickpeas
- ¼ cups Roughly Chopped Red Onion
- ¼ cups Lightly Packed Fresh Minced Parsley
- 3 Tablespoons Fresh Squeezed Lemon Juice
- 3 cloves Minced Garlic
- ½ teaspoons Cumin
- ½ teaspoons Salt
- FOR THE TAHINI DRESSING:
- 4 Tablespoons Fresh Lemon Juice
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Water
- 2 Tablespoons Honey Or Agave
- 1 clove Minced Garlic
Preparation
Mix the ground flax with water and set aside. Mash chickpeas (I recommend using a potato masher) so that they are mostly smooth, but a few larger pieces of chickpeas remain. Mix in red onion, parsley, lemon juice, garlic, cumin and salt.
Scoop the falafel mix into 1/2-tablespoon-sized balls and arrange on a baking sheet. You will end up with approximately 35 falafel balls. Bake in 425ºF oven for 10–12 minutes on the first side and then flip for 3–5 minutes on the second side.
While falafel balls are baking, whisk dressing ingredients. Once falafel balls are done baking, serve them immediately with the dressing as an appetizer or add them to a salad or a pita.
