Falafel with Tahini Dressing | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Falafel with Tahini Dressing

Serves: 4 to 6

3.666665
Your rating: None (3 votes)
Your rating: None (3 votes)

If you don't have time to soak and cook dried garbanzo beans, feel free to substitute cooked, canned beans.

Ingredients

Tahini Dressing

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Preparation

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.

Recipe by Birgitte Antonsen, PCC Cooks instructor

Source: Demonstrated on September 5, 2008, during PCC Edmonds Grand Opening Days, along with: Israeli Salad

2015 PCC annual member meeting

Recipe search

Refine search   Tips »

Related Share Comments My PCC

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)