“Exquisite Lebanese Lunch: Mouthwatering Gluten-Free Falafel Platter with Tahini Sauce”

Allergens

N/A (This recipe is gluten-free)

Ingredients

• 2 cups chickpeas, soaked overnight
• 1 small onion, roughly chopped
• 4 cloves garlic
• 1/2 cup fresh parsley, roughly chopped
• 1/2 cup fresh cilantro, roughly chopped
• 1 teaspoon ground cumin
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil For Tahini Sauce:
• 1/2 cup tahini
• 1 garlic clove, minced
• Juice of one lemon
• 1/4 cup warm water
• Salt to taste

Instructions

1. Drain and rinse the soaked chickpeas, then place them in a food processor along with onion, garlic, parsley, cilantro, cumin, baking powder, salt, and pepper. Blend until a smooth paste forms.
2. Preheat oven to 350°F (175°C).
3. Using clean hands, form falafel balls from the chickpea mixture and place them on a parchment lined baking sheet. Brush with olive oil and bake for 25 minutes or until golden brown, turning halfway through.
4. In a small bowl, whisk together tahini, garlic, lemon juice, warm water, and salt to make the sauce. Adjust consistency by adding more water if needed. Set aside.
5. Cook rice according to package instructions and let it cool. Arrange rice on a large platter.
6. Top the rice with falafels, hummus, pickles, lettuce, tomatoes, and drizzle tahini sauce over the dish.

Chef’s Insight

For an authentic Lebanese flavor, use dried mint leaves in place of parsley and cilantro.

Notes

Feel free to adjust the seasonings and ingredients according to your preferences.