Its middle of Feb and Im lready dreaming of summer. I love the mild winters of California and also get to enjoy the ski slopes within a couple of hours from our place. The best part is coming home to enjoy warm bowls of curries and soups.
This will be our regular summer bowl this year, Its going to be so good with delicious summer tomatoes, though these greenhouse grown were pretty good. The highlight of this bowl for me is the tahini sauce which brings the bowl together brilliantly.
These falafels are are high protein, rich in heart healthy walnuts, flax and almost meat like.
These falafels are are high in protein, rich in heart healthy walnuts, flax and taste almost meat like. Pair it with tahini and a chopped salad for a delicious healthy wholesome meal. If you’re gluten free or don’t eat seitan use tempeh both work really well. And if you don’t like either try lentils. To make these falafel with lentils adjust the binding ingredient, I used flax and rest of the ratio works as is.
Walnut Herb Falafel with Tahini sauce
- MAKES ABOUT 4 servings.
- 1 cup walnut
- 8 oz plain tempeh or seitan
- 1 small onion
- 2 small cloves garlic
- 1 teaspoon cumin seeds
- 1/2 cup parsley chopped
- 1/4 cup mint or cilantro, chopped
- 1 tablespoon ground flax
- 1 teaspoon baking powder
- Sea salt and black pepper to taste
- Tahini sauce
- 1/4 cup tahini
- 2 tablespoon lemon juice
- 1 teaspoon zaatar or dried oregano leaves
- 2 small cloves garlic, grated
- 1/4 cup warm water
- 1-2 tablespoon extra virgin oil oil
- Sea salt and black pepper taste
- Salad
- 4-5 cups mixed greens
- 2 cups diced tomatoes
- 2 Persian cucumbers diced
- 2-4 sliced radishes
- 1 small red onion sliced
- Handful of mixed herbs
- Salt and pepper
In a food processor, pulse mint, parsley till finely chopped. Add garlic, cumin and onion to it and pulse further till everything is finely chopped.
Add the olive oil, baking powder, tempeh, salt, pepper, flax and blend for almost a whole minute till smooth texture.
Refrigerate this mixture for 30 minutes. Preheat oven to 375F about 190C. Line a baking tray with parchment paper.Roll the falafels into -11/2 inch balls. Place them on the parchment paper and into the oven. Bake them for 20 minutes till they turn golden.
While falafel bake make the sauce by mixing all the ingredients into a smooth sauce.
Prepare the salad by mixing the vegetables. To serve layer the bowl with a handful of greens followed by chopped veggies, falafels and drizzle generous amounts of the sauce and optional hot sauce.
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