Everyday cooking
Falafel with Tahini Sauce
![cooktime]()
Cooking time10 minutes![preptime]()
Prep time10 minutes![servings]()
Servings8 portions
FOR THE FALAFEL :
- 1 ½ cups dry chickpeas (soaked overnight)
- 8 gluten free pita wraps
- ½ cup fresh parsley, chopped
- ½ cup white onion, chopped
- 7 garlic cloves
- 2 tbsp gluten free oat flour
- 2-3 tsp ground cumin
- pinch ground cardamom
- 1 tsp ground coriander
- pinch cayenne pepper
- coconut oil
- shredded lettuce (to serve)
- 1 tomato, sliced (to serve)
- 1 ½ tsp salt (plus more to taste)
FOR THE SAUCE :
- 1 pack Violife Creamy Garlic & Herbs
- 1 tbsp tahini
- juice from 1 lemon
- Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.
- Place drained chickpeas in a food processor with parsley, onion and garlic. Add oat flour, salt, cumin, cardamom, coriander, and cayenne pepper. Blend until consistency is a chunky paste. Cover and place in the fridge. Once cool use a scoop to create small patties.
- Heat coconut oil in a deep frying pan and fry falafel in batches for 2-3 minutes on each side.
- To make the sauce, mix Violife Creamy Garlic & Herbs, tahini and lemon juice.
- To serve place lettuce, tomato and falafel in a pita bread and drizzle with the tahini sauce.
