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    Oven-baked crispy falafel bites with a creamy dressing.

    Clock Icon
    Prep Time:

    10 mins

    Cook time:

    35 mins

    Servings Icon
    Serves:

    2-3



            By: 

    Iron Vegan

    Ingredients

    Lemon Tahini Dressing
    • ½ cup tahini (sesame paste)
    • 2/3 to ¾ cup water (as needed)
    • 3 Tbs fresh lemon juice
    • 1-2 cloves garlic
    • 1 Tbsp olive oil
    • Salt & pepper to taste
    Falafels
    • 2 14oz cans chickpeas
    • 1 Tbsp olive oil
    • 1 Tbsp lemon juice
    • 1 scoop unflavoured Iron Vegan Sprouted Protein
    • 5-6 Tbsp hemp seeds
    • 2 cloves garlic
    • 1 Tbsp curry powder
    • 2 Tbsp nutritional yeast
    • Salt & pepper to taste
    • Fresh herbs of choice

    Directions

    1. To make the dressing, add all ingredients in a small blender and blend. Add more water, as needed, until you reach desired consistency. Dressing will keep up to a week in the fridge.
    2. Preheat oven to 400°
    3. Transfer the chickpeas to a blender and pulse briefly. Then add all other ingredients except for the help seeds and process until you have a smooth paste.
    4. Prepare a baking sheet with parchment paper. Form the falafel dough, about 15 – 20 balls. Roll them in the hemp seeds to cover, then transfer to the baking sheet.
    5. Bake in the oven for 25 – 35 minutes. Take them out to turn occasionally so that they brown evenly.