Baked Falafel Balls with Flax and Tahini Sauce – When the early summer greens are in abundance, this healthy, flavorful recipe pairs well and provides a yummy crunch.
Every year my husband and I buy a crop share from a local CSA Farm. This means that between now and the end of October I get a weekly supply of ten to twelve freshly harvested, local, organically grown fruits and vegetables. I know! I’m SO lucky.
The season always starts out with fresh strawberries and lots and lots of greens. It can be a bit of a challenge to figure out what to do with all those greens. We always seem to manage to somehow get through most of them. And I dare say that we all feel extra healthy around this time of year as a result.
One of my solutions for dealing with an abundance of greens is obviously making lots and lots of salads. I’ve also taken to stuffing them in sandwiches, wraps, and pitas. A mainstay recipe I’ve been making since my husband and I started getting a crop share 5 years ago is Baked Falafel Balls with Flax and Tahini Sauce. These nutritious, protein-packed little balls of flavor are perfect for sprinkling on top of a salad or for stuffing into pitas with fresh, leafy greens. The addition of my homemade Tahini Sauce doubles as a falafel dip and a nutty salad dressing. Talk about a healthy and tasty way for enjoying those crunchy greens for another growing season!
- ¼ C ground flax plus ¼ C water
- 1 15.5 oz can drained and rinsed chickpeas
- ½ C roughly chopped red onion
- ¼ C lightly packed fresh minced parsley
- 3 Tbsp fresh squeezed lemon Juice
- 3 large cloves minced garlic
- ½ tsp cumin
- ½ tsp salt
- 3 Tbsp olive oil
- ⅓ C tahini
- 4 Tbsp fresh lemon juice
- 1 Tbsp soy sauce
- 1 Tbsp water
- 2 Tbsp honey or agave
- 1 clove minced garlic
- Mix the ground flax with water and set aside. Mash the chickpeas (I recommend using a potato masher) so that they are mostly smooth, but a few larger pieces of chickpeas remain.
- Mix in the red onion, parsley, lemon juice, garlic cumin and salt.
- Scoop the falafel mix into ½ Tbsp sized balls and arrange them on a baking sheet. You will end up with approximately 35 falafel balls. Bake in 425º F oven for 10-12 minutes on the first side and then flip for 3-5 minutes on the second side.
- While the falafel balls are baking, whisk together Tahini Dressing Ingredients. Once the falafel balls are done baking serve them immediately with the dressing as an appetizer or add them to a salad or a pita.
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Ashley @ Big Flavors from a Tiny Kitchen says
June 15, 2017 at 10:32 pmA good falafel is SUCH a treat! I love the way you’ve plated yours – so beautiful!
Rachel says
July 6, 2017 at 8:17 amThank you Ashley! Falafel has always been one of my favorites!
adina says
June 16, 2017 at 11:05 amI love falafel, not to mention anything made with tahini. Your boy is so sweet, beautiful brown eyes, just like my own kids 🙂 🙂 🙂
Rachel says
July 6, 2017 at 8:06 amTahini is so tasty!
Little kids with big, brown eyes just melt my heart!
Simon says
June 29, 2017 at 5:46 amI love the way you’ve plated it. so appetizing
Rachel says
July 6, 2017 at 8:09 amThanks Simon!