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Falafel with Miso Lemon Tahini Sauce

Falafel are a tiny yet mighty source of fiber, protein and flavor. I love to make them in large batches and freeze them, so I have them around any time the mood strikes. Miso Lemon Tahini Sauce is not only the perfect dipping sauce, but it's super easy to make and wonderful to have on hand as a dressing for veggies or salads.


Time: 50 minutes

Yield: 24 falafel

Allergens: Beans


2 C. dried chickpeas, soaked 24 hrs, then rinsed and blotted completely dry with towels

1 bunch scallions, chopped

1 C fresh parsley, chopped

¼ C. red onion, diced

4 cloves garlic, minced

2 Tbs ground cumin

1 tsp salt

¼ tsp black pepper

1 tsp baking powder

Avocado oil for frying

Combine chickpeas, scallions, red onions, garlic, cumin, salt, and pepper in a blender or food processor in 30-second intervals until well incorporated, scraping down the sides of the blender periodically. Refrigerate for at least 1 hour, (can be refrigerated overnight). Before cooking, add baking powder to the mixture and stir to incorporate. Scoop mixture into golf ball-sized portions and form into patties.

Heat oil in a cast iron skillet until it is gently bubbling (around 375F). Slowly add patties to oil and cook until dark golden brown and crispy (about 6 minutes), then carefully flip over and fry the other side. Flip as necessary and cook until crisp golden brown all over. Transfer to a plate lined with paper towels to absorb excess oil.

Serve with Miso Lemon Tahini Sauce and enjoy!

Miso Lemon Tahini Sauce:

Time: 5 minutes

Yield: ½ cup

Allergens: Soy

2 Tbs Lemon Juice

2-3 Tbs Tahini

1 Tbs White Miso

2 Tbs water, plus more as desired

1 Tbs fresh chopped chives, dill, scallions, or preferred fresh herbs (optional)

Black Pepper, to taste 

Whisk together miso, lemon juice, and tahini in a small bowl, then mix in water, slowly to desired consistency. Add fresh herbs and black pepper if desired. Bon appetit!

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