Falafel Plate With Tahini Dressing

By Alqualonde

Ingredients

• Tahini Dressing:
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 can (19 oz/540 mL) chickpeas, drained and rinsed
• 1/4 cup (60 mL) chopped fresh cilantro
• 1 tsp (5 mL) ground cumin
• 1/4 tsp (1 mL) cayenne pepper
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 1/4 cup (60 mL) chickpea flour or all-purpose flour
• 4 tsp (18 mL) vegetable oil
• 2 heads boston lettuce, separated
• 2 cups (500 mL) chopped English cucumber
• 1 cup (250 mL) sprouts, (such as alfalfa or onion sprouts)
• 1 cup (250 mL) grape tomatoes
• 1/4 cup (60 mL) extra-virgin olive oil
• 3 tbsp (45 mL) tahini
• 2 tbsp (30 mL) lemon juice
• 1 tbsp (15 mL) vinegar
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper

Details

Adapted from canadianliving.com

Preparation

Step 1

Tahini Dressing: In small bowl, whisk together oil, tahini, lemon juice, vinegar, salt and pepper; set aside.

In food processor, pulse onion with garlic until finely chopped. Add chickpeas, cilantro, cumin, cayenne, salt and pepper; pulse until in fine paste. Stir in flour. Shape by scant 2 tbsp into 16 balls; flatten to 1/2-inch (1 cm) thickness.

In nonstick skillet, heat half of the oil over medium heat; cook falafels, in batches, turning once and adding more oil as needed, until golden, 4 to 6 minutes.

Arrange lettuce, cucumber, sprouts, tomatoes and falafels on platter; serve with dressing.