Plus, it's baked not fried! Paleo, gluten free, vegetarian, vegan (without the sauce, but you can easily make it vegan!) If you have a food processor, it's easy to prepare in minutes and will make the perfect lunch,dinner, snack & dip dish for the rest of the week. Get your falafel on. | This week's dishes are all about exploring the delicious foods & spices from the Mena region -- the Middle East & North Africa regions. I'm taking a step away from the waffle maker and delving into other horizons -- It's true (at least for this week). But I'm quite excited about it as I've never really played with many of the ingredients & spices of other cultures. First off, I am a HUGE hummus lover -- that's an obvious. But we all know fried foods are just terrible, and make us bloated leading us to an unhappy digestive system. If you've ever had falafel, you'll know that it has that crumbly, cumin, bread-like garlicky flavor when it hits your tongue. And well, this recipe delivers an exact euphoria of flavor. |
Ingredients: Falafel 1 small white onion 1 Cup/1 can garbanzo beans 3 garlic cloves 1 Cup parsley 1/2 tsp turmeric, 1/2 tsp garlic powder 1/2 tsp cumin 1/2 tsp paprika 1/4 tsp chili powder 1 tsp lemon juice 1 tsp lemon zest 1 tsp salt 2 TB Olive Oil Greek Tahini Sauce 2 TB nonfat, plain greek yogurt 1 tsp lemon juice 1/2 tsp apple cider vinegar 1/2 tsp tahini | Directions:
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