Ingredients
16
Time
40m
Serves
4
Recipe by Megan Horsley
Ingredients
16
Time
40m
Serves
4
Vegan
Meal Prep
Dinner
1 398ml can
Chickpeas
rinsed and drained
1
Yellow Onion
chopped
3
Garlic Cloves
chopped
1/2 Cupc
Tahini
runny, divided
1 1/2 tsp
Sea Salt
divided
1 tsp
Cumin
1 tsp
Coriander
1/2 tsp
Baking Soda
3/4 cup
Cilantro
chopped
3/4 cup
Parsley
chopped
2 Tbsp
Spelt Flour
3 Tbsp
Spelt Bread Crumbs
1 Tbsp
Avocado Oil
1/2
Lemon
juiced
1/4 cup
Water
1/4 cup
Pickled Turnips
1
Preheat the oven to 375℉. Line a baking tray with parchment paper.
2
To a food processor, add the chickpeas, onion, garlic, tahini, salt, cumin, coriander, baking soda, cilantro and parsley. Pulse until all ingredients are incorporated and smooth.
3
Transfer the mixture to a bowl and add the spelt flour and spelt bread crumbs. Stir the mixture until just combined.
4
Use a 1-inch cookie scoop or tablespoon and scoop out the falafel mixture, roll into a ball and place on the baking tray. Repeat until all of the mixture is used.
5
Use a pastry brush to brush the avocado oil on the falafel. Bake for 20 minutes, flipping halfway.
6
Meanwhile, mix the lemon juice, water and the remaining salt together to make a tahini sauce.
7
Serve the falafel with the tahini sauce and pickled turnip. Enjoy!
8
Substitutions: Gluten-free: use gluten-free breadcrumbs and flour instead of spelt.
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
