Falafel with Tahini-Lime Dipping Sauce Appetizer


From the kitchen of Erin view more

Prep time: 30 Minutes

Serving size: 4


- EVOO Cooking Spray
- 2 (15 oz) cans chickpeas, rinsed and drained
- 3/4 cup chopped scallions (green only)
- 1/2 cup chopped parsley
- 4 cloves garlic, crushed
- 1/4 t cayenne
- 2 t cumin
- 2 t paprika
- 1/2 t unrefined sea salt
- 1/2 t baking soda
- 2 t baking powder
- 1/4 cup wheat germ
- 2 eggs, lightly beaten
- 3 T EVOO
- 4 t lemon juice

Tahini Lime Dipping Sauce
- 1/2 cup tahini
- 1/4 cup fresh lime juice
- 1/2 cup full fat plain yogurt
- 4-6 cloves garlic, crushed



1. Preheat over to 350 and spray a nonstick baking sheet with cooking spray

2. Place chickpeas in a large bowl and roughly mash with a potato masher. Add the scallions, parsley, garlic, cayenne, pepper, cumin, paprika, and salt, and mix until ingredients are well blended, Mix in the baking soda and baking powder. Add the wheat germ and, using clean hands, mix well. Stir in the eggs, oil, and lemon juice. Let mixture stand 10 minutes

3. Divide mixture into 18 equal portions (about 2 T per portion). Press each portion into a round patty and place on prepared baking dish. Bake for 10 minutes, or until lightly browned. Let cool 6-8 minutes. Serve falafel on a platter with Tahini-Lime Dipping Sauce.

Tahini-Lime Dipping Sauce
1. Place ingredients in a blender and process until smooth and creamy. Transfer sauce to a small dish and serve with falafel.