Oven-Baked Falafels with Peanut Butter-Tahini Sauce

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I fell in love with homemade falafels after making Dreena Burton’s version in Let Them Eat Vegan! The vibrant flavors that come through from using lots of fresh herbs is incredible. My one year-old son gobbles up these nutrient-rich garbanzo bean cakes. I love them packed in a pita. They’re the perfect way to pack falafels in tender bread. As for the sauce, tahini is a little bitter so I added Old Fashioned Smooth peanut butter to balance it out. You could also use Smooth Operator or The Heat is On.

Prep time: 30 minutes
Cook Time: 22-25 minutes
Total time: 52-55 minutes
Yield: 6-9 servings

Oven Baked Falafels with Peanut Butter Tahini Sauce

Ingredients

Ingredients parsley cilantro onions peanut butter oats cumin coriander garbanzo

For the falafel

1/2 bunch parsley with the leaves picked off, discard stems
1/4 bunch cilantro with the leaves picked off, discard stems
3 cloves of garlic, grated on a microplane or finely minced
3 green onions, white and green parts, cut into thirds
4 cups (two 14.5-ounce cans) garbanzo beans, drained and rinsed
1/4 cup Old Fashioned Smooth peanut butter
1/4 cup rolled oats (for gluten-free falafels use gluten-free certified oats)
3 tablespoons lemon juice
2 1/2 teaspoons cumin
1 1/2 teaspoons coriander
1/2 teaspoon plus 1/4 teaspoon kosher or sea salt, divided
1/2 cup sorghum flour

For the sauce

1/4 cup tahini
1/4 cup Old Fashioned Smooth peanut butter
1 teaspoon paprika
1/2 teaspoon kosher or sea salt
1/8 – 1/4 teaspoon ground cayenne pepper
1/3 – 1/2 cup water, preferably filtered

For serving

3 -5 pitas, cut in half (for gluten-free sandwiches, use gluten-free pitas)
6 – 12 pieces of green leaf lettuce, preferably organic
6 – 12 slices of tomato
3 -5 slices of peeled cucumber

Procedure

Make the falafel

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.

2. Add the parsley, cilantro, green onions, and garlic to the bowl of a food processor fitted with a steel blade. Pulse until the herbs and onions are chopped. Add the garbanzo beans, Old Fashioned Smooth peanut butter, oats, lemon juice, cumin, coriander, and ½ teaspoon of salt. Pulse several times to combine the process until a homogeneous mixture forms, scraping down the bowl several times during the process.

Add the garbanzo beans, Old Fashioned Smooth peanut butter, oats, lemon juice, cumin, coriander, and ½ teaspoon of salt.

3. Scoop the mixture using a soup spoon, forming each scoop into a ball. Set on the prepared baking sheet. Put the sorghum flour in a bowl, season it with the remaining ¼ teaspoon of salt, and roll each ball in the flour. Place each ball back on the baking sheet and flatten slightly with the palm of your hand.

3.	Scoop the mixture using a soup spoon, forming each scoop into a ball. Set on the prepared baking sheet. Put the sorghum flour in a bowl, season it with the remaining ¼ teaspoon of salt, and roll each ball in the flour. Place each ball back on the baking sheet and flatten slightly with the palm of your hand.

4. Bake for 22 – 25 minutes, flipping the falafel halfway through. Falafels will be light golden-brown when done.

5. Remove from the oven and cover to keep warm until served.

Make the sauce

While the falafel are baking, put the tahini, Old Fashioned Smooth peanut butter, paprika, salt, and 1/8 – 1/4 teaspoon cayenne in a large (2- or 4-cup) glass measuring cup or a medium bowl. Use more cayenne if you like lots of heat. Whisk together, then mix in 1/3 cup water. If you prefer a thinner sauce, whisk in the remaining water. Refrigerate until ready to serve.

Whisk together, then mix in 1/3 cup water. If you prefer a thinner sauce, whisk in the remaining water. Refrigerate until ready to serve.

Assemble the pitas

Put 2 – 3 falafels in each pita with desired toppings and drizzle with Peanut Butter-Tahini Sauce. Serve additional sauce on the side for dipping if it suits your fancy.

sauce falafel pita

Oven Baked Falafels with Peanut Butter Tahini Sauce Ingredients parsley cilanto onions peantu butter oats cumin coriander chick peas Add the garbanzo beans, Old Fashioned Smooth peanut butter, oats, lemon juice, cumin, coriander, and ½ teaspoon of salt. 3. Scoop the mixture using a soup spoon, forming each scoop into a ball. Set on the prepared baking sheet. Put the sorghum flour in a bowl, season it with the remaining ¼ teaspoon of salt, and roll each ball in the flour. Place each ball back on the baking sheet and flatten slightly with the palm of your hand. Whisk together, then mix in 1/3 cup water. If you prefer a thinner sauce, whisk in the remaining water. Refrigerate until ready to serve. sauce falafel pita

PEANUT BUTTER GIVEAWAY

What else could you serve this peanut butter tahini sauce with?

Leave a comment below with your answer to enter for a chance at winning a jar of Old Fashioned Smooth, the peanut butter used in this recipe..

DETAILS:

– The giveaway is open to USA residents only and will run until Monday, July 22 2013 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 07/25/13 to claim their prize or we will choose another winner.
– Winner will win one 16oz jar of Old Fashioned Smooth. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.

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Tags: dairy-free Dinner Gluten-free Lunch oatmeal Old Fashioned Smooth Peanut butter Peanut Butter & Co. recipe Snack Uncategorized Vegan Vegetarian

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