You must be logged in to post a review.
Crispy, fluffy baked falafel are served with a bright and creamy lemon tahini sauce as a salad or filling for pita pockets.
Preheat the oven to 400 F.
For the dressing, combine the tahini, garlic, lemon juice and zest in a mixing bowl. Whisk vigorously to combine, adding water in little by little until desired consistency is achieved. (For use as a dipping sauce, I use less water. As a dressing, it will probably need the full 1/3 cup or even a tablespoon or two more.) Add salt and pepper to taste. Keep it refrigerated in an airtight container until ready to use. Whisk or shake to recombine ingredients that may have separated before serving.
For the falafel, combine all of the falafel ingredients except for 1 1/2 tablespoons of olive oil in a large food processor. Process in 15 second increments, scraping down the sides of the bowl each time, until the mixture is finely processed and no large chunks remain. Scrape falafel mixture into a large mixing bowl to make scooping easier.
In a large ovenproof, nonstick or cast iron skillet add the remaining 1 1/2 tablespoons of olive oil, swirling to distribute evenly. Heat oil over medium high heat.
With your hands, scoop out approximately 2 tablespoons of falafel mixture at a time and form even patties. Place patties in skillet and heat over medium high heat to brown them for approximately 3 to 4 minutes per side, flipping once during cooking.
Then move the skillet to the center rack of the oven and cook for an additional 10 minutes.
While the falafel is baking, arrange the salad ingredients on 4 plates, or toss the salad ingredients together in a large bowl with the dressing if serving it stuffed in pita bread.
When it’s done remove the falafel pan from the oven and set it on a rack. Allow the falafel to cool in the pan for 5 minutes before transferring to a cooling rack until ready to serve.
Totally filling. I mean, one whole squash and 2 little eggs will easily feed 2. Also, the ingredients are so simple—this dish uses things we all have (or can easily get). Easy to fill and less messy than the other stuffed dishes! Sometimes my rice/quinoa/meat stuffed veggies end up spilling out and making giant messes. This sits wonderfully inside the acorn squash center and bakes just perfectly!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!