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!
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