Crusty on the outside with a subtle crunch of toasted quinoa and sesame seeds, douce, moist and bursting with flavours and texture on the inside. Served with Tahini Greek Yogurt Sauce and Sweet Potato Chips; or Sweet & Spicy Date Sriracha Tahini Sauce and Potato Chips, your pita party may begin!
Calories: 285 kcal
Author: H.P.
For the falafels
-
1
can
~265gr chickpeas, drained, rinsed, and dried
-
100
gr
dry green or red lentils
-
10-15
gr
tahini
-
½
avocado
~40gr, mashed
-
3
garlic cloves
minced
-
1
medium shallot
~40gr, minced
-
1
tsp
ground cumin
-
½
chilli powder
-
½
tsp
ground coriander
-
½
tsp
~ 2gr salt
-
3
tbsp
5-7gr chopped coriander
-
1
lemon
juiced
-
1
tbsp
mild olive oil for frying OR add to the mixture
-
3-4
tbsp
~30-40gr chickpea (gram) flour
For Quinoa Sesame Crust
-
50
gr
quinoa
-
3
tbsp
sesame seeds
Tahini Yogurt Dipping Sauce
-
½
cup
~80gr Greek Yogurt OR non-dairy yogurt for vegans
-
2
tsp
tahini
-
1
tsp
harissa paste OR sriracha sauce
-
½
lime
juiced
-
1-2
tbsp
minced coriander
-
Salt to taste
Sweet & Spicy Sriracha Date Tahini Sauce
-
3
tbsp
tahini
-
2-3
fresh dates OR soaked medjool
**
-
3
tbsp
~45ml coconut milk
-
1
clove
garlic OR ¼ tsp garlic powder
-
5
gr
ginger
grated OR ¼ tsp ground ginger
-
1
tbsp
~ 12ml sriracha sauce
-
20
ml
apple cider vinegar OR 1 lime
juiced
-
½
tbsp
soy sauce
-
50-60
ml
water to thin
Make falafels
-
Cook dry lentils according to instruction, drained. Takes 20-25mins
-
In the meantime, rinse and toast quinoa seeds in a pan on medium heat until they become dry and toasted. Set aside
-
Once lentils are cooked, put all ingredients in a food processor
-
Pulse until everything is combined but still in coarse texture
-
Transfer in a large mixing bowl
-
Add more chickpea flour one tablespoon at a time if mixture is too wet.
-
If too dry, add another ½ avocado OR ½ tbsp extra virgin olive oil
-
Shape into balls, between 12-15 pieces depending on size preference
-
Flatten them a bit
-
Mix toasted quinoa seeds with sesame seeds (*)
-
Coat both sides of falafels in the seeds
-
Cook in pan for 3-4 mins per side until golden OR bake at 180C for 18-20mins
Tahini Yogurt Dipping Sauce
-
Mix everything in a bowl
-
Garnish with sesame seeds & chopped coriander
Tahini Yogurt Dipping Sauce
-
In a blender or food processor, blend everything until smooth
-
The sauce should have similar runniness as tahini
-
Garnish with sesame seeds & chopped coriander
• (*)You can you either toasted or untoasted sesame. They cook up pretty quickly on pan/in oven. I like pre-toasting quinoa as it usually takes longer to be cooked. It also adds extra nuttiness crust
• (**) If use dry/medjool dates, soak in hot water for 10-15mins. This step is not required if used fresh dates