Easy Falafel with My FAV EVER Tahini Dressing

Every time I go to write a recipe post I think I start it the same way heh. MY FAV...SO GOOD etc. I'm feeling repetitive....I suppose it's because I'm my mothers daughter, and if the apple doesn't fall far from the tree I can say with confidence that any really good meal can in fact be "the best ever"..."no really, THE BEST!!!!". Maybe that's where my excitement about food came from. I really do LOVE falafel. You'll see recipes with dill yogurt type dressings, but I only EVER want this tahini dressing. I'm obsessed. So, let's break this falafel business down...………...

I don't care about rules
I've been making falafel this way for years and years. Purists will say you HAVE to start with dried soaked, uncooked chickpeas. They are correct, that's the authentic way to make falafel. I will try that one of these days...I think...but I have always used canned chickpeas, and I really love the results. The texture is definitely different than the authentic version, but I like it....maybe better??? Simple & flavourful. No matter what anyone says, you're allowed to break the rules in the kitchen. It's your kitchen, and your food and if it works for you then keep on keeping on. I use a bit of baking powder in the mixture to add a bit of lightness to the fritters. Don't leave it out. (this is a rule, please don't break this one haha)


About Tahini Dressing
The tahini dressing is sooo tasty. I honestly put so much of it on my falafel...like every bite needs to be super saucy.  I make this ahead of time preferably. It will thicken up in the fridge. You can adjust the consistency by adding a little more water to thin it out, or a bit more tahini to thicken it up. If I'm using it on my salad I like it a bit thinner, in a wrap a bit thicker. So the recipe is a bit loose in that sense, so don't freak out if you have to adjust the consistency. If you like extra heat you could add a bit of sambal oelek to the dressing. It's my favourite chili paste and I use it in everything.

Falafel Variations
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Pita Wrap
Not going to lie this pita wrap situation? I just piled on loads of veggies, loads of sauce, and ate it with a knife and fork. Works for me! But just make about 3 falafel patties per pita, handful of chopped tomatoes, cucumber, some fresh lettuce, a bit of onion, and PLENTY of sauce. 

Buddha Bowl
You can also make a fun buddha bowl! It's basically a salad. Just load in spinach, greens, maybe some roasted sweet potato, tomato, cucumber, some pickled onions and olives would be nice. How about pita chips too? Then of course falafel and ALL the tahini dressing (pictured below)

Green Lettuce Tacos
ANOTHER variation, is to make lettuce wrap tacos with some frilly green lettuce. I actually LOVE it this way, but sadly didn't snap a picture because it was a late night with wine snack. Just use the lettuce as your taco shell. Chopped tomato, cucumber, falafel & sauce. Done!!

No matter what variation I make, I Iike to sprinkle za'atar on top, fresh cilantro, and then a squeeze of fresh lemon over everything.


Now for the recipes!!!

Much Love

Recipes: Falafel & Tahini Dressing

Falafel
        Ingredients:

• 2 x 19 oz cans chickpeas
• 1/2 a white onion (finely dice and sautéed with the garlic. Sometimes I keep them raw to make it even speedier.
  
•  4 cloves of garlic
  
•  1/2 tsp cumin
  
•  1/2 tsp turmeric
  
•  1/2 tsp coriander
  
•  1/2 tsp chile flakes 
  
•  3/4 tsp kosher salt (I use flaked, I buy it at bulk barn)
  
•  3/4 tsp baking powder
  
•  1 tbsp olive oil
  
•  2 tbsp. tahini
  
•  1/2 cup chickpea flour
  
•  handful of parsley, chopped
  

Method:

1. Puree all of the ingredients in a food processor, scraping down sides.
2. Portion them into patties or balls. 
3. You can shallow fry these, or deep fry them. I tend towards shallow frying my patties and deep frying balls. 

You can see how I make them in my latest YouTube Video!!! Love it soooo much.

Tahini Dressing:

Ingredients:

• 3/4 cup tahini
• 1/4 - 1/2 cup water 
•  4 cloves garlic
•  2 tbsp olive oil
•  6 tbsp lemon juice
•  2 tbsp white miso paste
•  1 tbsp maple syrup

Method:

1. Whisk together everything except the water.
2. Whisk in a bit of water
3. Refrigerate sauce for several hours for best results (it's going to thicken in the frdige)
4. Adjust thickness with a bit more tahini to thicken or a bit more water to thin it out. 
5. If you want to eat it right away just don't add much water...but if you have leftovers it usually needs adjusting. There is no wrong way to do it.