Recipe: falafel with lemony tahini dressing

So. . . My car was being repaired last week. I picked it up Friday and drove immediately to the farmers’ market, as being car-less had rendered my pantry rather bare.

And I immediately was stranded at the farmers’ market.

Car back in the shop. Still no food. What’s for dinner tonight?! No onion. No garlic. No basil. No fruit. No wine. No dinner.

So, I tried to make lemonade. I did have lemons! If the lemon apocalypse ever comes, come to my house. I always have about 20 lemons. I’m like those Great Depression people who stockpile weird things. Lemons. I got ’em.

And tahini! And a can of chickpeas! And one last salad’s worth of arugula.

I made falafel and tahini and it was lovely : )



To the best of my recollection:


  • can chickpeas
  • 1/2 cup chopped parsley
  • juice and zest of two lemons
  • 1.5 TBS ground flax seed + 1/2 cups warm water
  • tea garlic salt (I hate garlic salt, but I’m outta garlic.)
  • tea cumin
  • tea coriander
  • tea cayenne
  • Dredge in ground flax seed and sear in a pan after the oven won’t heat properly. (#$!@*^$#&*!), reusing my crunchy exterior trick from the black bean burgers.

lemony tahini dressing

  • 4 TBS tahini
  • 2 cloves of garlic (I substituted with a tea of garlic salt)
  • juice and zest of two lemons
  • 2 TBS chopped parsley
  • 1/3 cup water, to thin
  • 1/3 cup vinegar (I used cider vinegar.)
  • Mix and chill.
misshapen (delicious) falafel

misshapen (delicious) falafel

I ate it with chopped carrot, arugula, pistachios in a tortilla, drizzled with the tahini dressing.

Adapted from One Green Planet’s recipe.


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