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Lemony Summer Harvest Falafel w/ Smoky Sriracha Tahini

These falafel are packed with delicious end-of-summer flavors, topped with a smoky sriracha tahini that rounds out every bite.
5 from 2 votes
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 Falafel
Calories 366 kcal

Ingredients
  

Falafel

  • 1 1/2 Cups Cooked Chickpeas or 1 15oz can
  • 2 Cups Packed Summer Greens I used half kale, half collard greens
  • 1/3 Cup Fresh Parsley + Cilantro together
  • Juice from 1 Lemon
  • Zest from same lemon
  • 1 Small Clove Garlic finely minced
  • 4 Tbs Chickpea Flour besan
  • 2 Tbs Hemp Oil or sub Extra Virgin Olive Oil
  • 1/4 Tsp Cumin
  • 1/4 Tsp Black Pepper
  • 1/8 Tsp Salt
  • 1/8 Tsp Smoked Paprika

Smoky Sriracha Tahini

  • 1/3 Cup Tahini
  • 1/4 Cup Water
  • 1/2 Tbs Sriracha
  • Juice from 1 Lemon
  • 1 Clove Garlic
  • Pinch of Salt + Pepper
  • 1/4 Tsp Smoked Paprika

Putting It All Together

  • Lacinato Kale as a wrap

Instructions
 

Falafel

  • Preheat oven to 350 degrees F.
  • In a food processor, add in garlic by itself and pulse until garlic is minced. Then, add in the greens, parsley, and cilantro and pulse until the greens are minced too.
  • Add in all other ingredients to the food processor, and pulse until a textured meal is formed. Be careful not to overprocess - the mixture should still have small clumps of chickpeas in it!
  • Using an ice cream scoop or by hand, separate falafel mixture into about 10-12 balls. Use palms to flatten into little disks.
  • Line a baking sheet with parchment paper and evenly space out falafel disks.
  • Bake in the oven for 20-30 minutes, carefully flipping halfway.
  • When falafel are done, they should be lightly browned on each side.
  • Let falafel cool COMPLETELY when done... they will be very fragile and still soft when out of the oven.

Smoky Sriracha Tahini

  • Combine all ingredients into a high speed blender, and blend until smooth. Taste + adjust seasonings as necessary.

Putting It All Together

  • I served my falafel in big leaves of lacinato kale, drizzled with plenty of sriracha tahini. But these would be delicious in pita or naan wraps, or just on their own!

Notes

Chickpea flour can be subbed with regular all-purpose flour in a pinch. However, the chickpea flour adds more protein!