Falafel With Carrot Tahini Sauce
1 1/2 cups dried chickpeas (garbanzo beans)
2 tablespoons olive oil, divided
1 shallot, diced
2 cloves garlic, diced
1 cup fresh cilantro, chopped
2 teaspoons cumin powder
Salt to taste
1/4 cup brown-rice flour or other gluten-free flour
1/3 cup raw, shelled sunflower seeds (optional)
2 large carrots, peeled and chopped
1 English cucumber, peeled and chopped
1 inch of fresh ginger, peeled and diced
1/3 cup tahini
1/4 cup unsweetened hemp or rice milk
1 tablespoon apple-cider vinegar
1. Place chickpeas in a bowl, and cover with water. Place bowl in refrigerator, and soak for several hours.
2. Drain beans, and place in a large pot with water so that beans are covered by at least 3 inches. Bring to a boil, reduce heat, and simmer for about 1 hour, or until beans are tender but not mushy.
3. Drain beans, and place in a food processor with 1 tablespoon olive oil, shallot, garlic, cilantro, cumin, salt, and flour. Pulse until well combined but still slightly coarse. Mix in sunflower seeds, and remove from processor.
4. Dampen hands before rolling mixture into meatball-size balls. Flatten balls slightly, and set aside.
5. To make the sauce, in a clean processor, add the carrots and cucumber, and mince. Add ginger, tahini, milk, and vinegar. Blend until smooth.
6. In a large skillet, heat remaining oil over medium flame. Cook falafel patties for 4 to 5 minutes per side, or until golden. Serve topped with carrot sauce.
nutrition info per serving: 517 calories; 22 g fat; 3 g saturated fat; 0 mg cholesterol; 19 g protein; 64 g carbohydrate; 17 g fiber; 97 mg sodium