Moroccan Vegan Falafel Balls with Creamy Tahini Dressing
Discover this mouthwatering and aromatic Moroccan vegan falafel balls recipe, perfectly paired with a creamy tahini dressing. Easy to make and packed with flavor, this delicious snack is perfect for sharing at your next gathering or enjoying as a satisfying solo meal.
Allergens
Nuts (almond flour)
Ingredients
- 1 cup dried chickpeas, soaked overnight
- 1 medium white onion, peeled and chopped
- 3 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sunflower seeds, soaked
- 1/4 cup almond flour
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- Salt and pepper, to taste
- 3 tablespoons olive oil
Instructions
- Drain the soaked chickpeas and rinse well. Add them to a food processor along with onion, garlic, parsley, and cilantro. Process until roughly chopped and combined.
- Add sunflower seeds, almond flour, cumin, smoked paprika, coriander, cinnamon, salt, and pepper to the food processor. Pulse until the mixture forms a sticky dough.
- Using your hands, roll the falafel dough into 1 inch balls and place them on a lined baking sheet. Refrigerate for 30 minutes.
- Preheat oven to 375°F (190°C). Bake the falafel balls for 20 minutes, or until golden brown and crispy on the outside.
- While the falafel is baking, prepare the tahini dressing by whisking together tahini, water, lemon juice, garlic, and salt in a small bowl. Adjust consistency as needed.
- Serve the hot falafel balls with a dollop of creamy tahini dressing on top, garnished with parsley and mint leaves.
Chef’s Insight
To add extra flavor and texture, consider incorporating toasted pine nuts or sunflower seeds into the falafel mixture.
Notes
For an extra flavor boost, add a pinch of cayenne pepper or smoked paprika to the falafel mixture.