Falafel with Carrot Tahini Sauce
- 1 1/2 cups dried chickpeas (garbanzo beans)
- 2 tablespoons olive oil, divided
- 1 shallot, diced
- 2 cloves garlic, diced
- 1 cup fresh cilantro, chopped
- 2 teaspoons cumin powder
- Salt to taste
- 1/4 cup brown-rice flour or other gluten-free flour
- 1/3 cup raw, shelled sunflower seeds (optional)
- 2 large carrots, peeled and chopped
- 1 English cucumber, peeled and chopped
- 1 inch of fresh ginger, peeled and diced
- 1/3 cup tahini
- 1/4 cup unsweetened hemp or rice milk
- 1 tablespoon apple-cider vinegar
- Place chickpeas in a bowl, and cover with water. Place bowl in refrigerator, and soak for several hours.
- Drain beans, and place in a large pot with water so that beans are covered by at least 3 inches. Bring to a boil, reduce heat, and simmer for about 1 hour, or until beans are tender but not mushy.
- Drain beans, and place in a food processor with 1 tablespoon olive oil, shallot, garlic, cilantro, cumin, salt, and flour. Pulse until well combined but still slightly coarse. Mix in sunflower seeds, and remove from processor.
- Dampen hands before rolling mixture into meatball-size balls. Flatten balls slightly, and set aside.
- To make the sauce, in a clean processor, add the carrots and cucumber, and mince. Add ginger, tahini, milk, and vinegar. Blend until smooth.
- In a large skillet, heat remaining oil over medium flame. Cook falafel patties for 4 to 5 minutes per side, or until golden. Serve topped with carrot sauce.
© 2016 Eating Naturally Magazine