Oven-baked crispy falafel bites with a creamy dressing.
Prep Time:
10 mins
Cook time:
35 mins
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
- 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
- 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.
- Preheat oven to 400°
- 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.
- 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.
- Bake in the oven for 25 – 35 minutes. Take them out to turn occasionally so that they brown evenly.
