Falafel with Tahini Dressing

Falafel with Tahini Dressing

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  • 1 1/2 cups dried garbanzo beans, soaked overnight in 4 to 5 cups water and 1 tablespoon apple cider or white vinegar
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 3 to 4 teaspoons ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons baking soda
  • 1 bunch parsley, chopped
  • 1/2 teaspoon Tabasco sauce or chili powder, to taste
  • Oil, for frying

Tahini Dressing

  • 1/2 cup tahini
  • 1/2 cup lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon tamari
  • 2 teaspoons agave syrup
  • 1/3 to 1/2 cup water, or more if the dressing is very thick


Rinse soaked garbanzo beans in cold water. Place in a food processor and process until chopped into small pieces, scraping down the sides as needed. Add lemon juice and water; continue to blend until finely ground, almost like a paste.

In a skillet, sauté onions, garlic, coriander and cumin in oil over medium heat for 8 to 10 minutes. Combine all ingredients except oil in a mixing bowl, and mix well.

Heat 1 to 2 tablespoons oil in a frying pan. With a small ice cream scoop or a tablespoon, scoop out the mixture into small patties and place in the pan. Fry over medium heat for about 5 minutes on each side, until browned.

Serve falafel warm, in pita bread or a flour tortilla wrap, with Israeli Salad and Tahini Dressing.

For Tahini Dressing

Combine all ingredients in a blender, and blend until smooth.

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