Falafel with Tahini Dressing | PCC Natural Markets

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Falafel with Tahini Dressing

Serves: 4 to 6

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.


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


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

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