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Receta BAKED FALAFEL WITH TAHINI SAUCE AND GREEK SALAD
by Wendy Saxena-Smith

BAKED FALAFEL WITH TAHINI SAUCE AND GREEK SALAD

Clean Diet week 1, day 6

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
  Raciónes: 2

Ingredientes

  • FALAFEL
  • 1½ cups cooked chickpeas
  • 1 small red onion chopped
  • 2 large garlic cloves, chopped
  • 4 tablespoons chickpea flour (can use brown rice or quinoa flour)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • ¼ teaspoon chili powder (optional)
  • ½ teaspoon sea salt
  • ground black pepper to taste
  • 2 tablespoon olive oil
  • 1 tablespoon ground flax seed (or chia) + 3 tablespoons water (makes 1 egg)
  • 1 grated carrot
  • 2 tablespoons dried parsley
  • roll in ½ cup gluten-free bread crumbs (or ground flax seed)
  • HOMEMADE TAHINI SAUCE
  • ¼ cup pure tahini
  • 2-4 tablespoons of water to thin out
  • ½ of one lemon, juiced
  • ¼ cup chopped parsley

Direcciones

  1. FALAFEL Directions: Preheat oven to 400°F. Line a baking sheet with parchment. Combine the chickpeas, onion, garlic, flour, spices, oil and salt, pulse in a food processor until the mixture is well combined and smooth. Form the mixture into 8-12 small balls or patties with wet hands. Roll each ball in bread crumbs if preferred (or do half and half). Bake in oven for approximately 30-35 minutes or until crispy and golden. Serve these delights in a rice tortilla wrap with hummus, tahini sauce or on top of a salad.
  2. HOMEMADE TAHINI SAUCE Directions: Blend all together in blender – it can be as creamy or thin as you desire!
  3. Serve with a salad of mixed greens, cucumber, olives, red onion with a dressing of lemon juice, olive oil, garlic, salt and pepper.