Over the weekend my kitchen got a little treat, I finally stocked the cabinet with something it didn’t even realize it was missing.
After many failed attempts at homemade hummus, I had to surrender to the idea that Tahini must really work some magic. So, hey, why not? I picked up a jar at Sunflower Market for only $5.99 – I have no idea whether or not that’s a good deal (see: newbie), but it certainly wasn’t a budget buster.
Alright, Tahini. You win.
Instead of jumping right into another hummus experiment, I suddenly had a craving for Falafel (thanks to Gena’s post). Must. Make. NOW!
Tahini looks like peanut butter. Don’t be fooled, it does not taste the same.
I thought I’d go a Southwestern route and add some Green Chile to the mix, then I realized how long that little can has been in my pantry and I thought better of ruining my Falafel night.
Alright, long story short, I made Falafel last night. It was awesome.
Homemade GF Falafel
1 can Garbanzo Beans, rinsed & drained
1 1/2 Tbsp Tahini
1/2 fresh lemon, squeezed for juice
1 tsp fresh garlic, minced
1/3 c Oat Flour (+/- ….I didn’t measure this exactly)
Cumin, Salt, Pepper, Oregano
Heat the oven to 350*. Pulse the first four ingredients in a Food Processor. Mix all the dry ingredients in a separate bowl. Combine the two, stirring until mixed well. Roll into balls and place on a greased baking sheet. Bake for 20 minutes, flipping after 10.
Soy Ginger Yogurt Sauce
I can’t take credit for a recipe here, but this was easy and added that great creamy yogurt sauce that Falafel wraps should have:
~1/4 c Nonfat Plain Greek Yogurt
~2 Tbsp Soy Ginger Dressing (we used Drew’s brand, new to us)
Falafel wrap perfection: Cucumbers, cherry tomatoes, purple onion & arugula + spinach mixed greens.
That whole wheat tortilla clearly isn’t GF, but a brown rice tortilla could substitute!