Turmeric Falafel with Harissa Tahini



These turmeric falafel are packed with flavor and pair perfectly with the spicy kick of harissa tahini sauce. They make a delicious and satisfying vegan meal or appetizer.

Ingredients:
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1/4 cup finely chopped red onion
  • 2 cloves garlic, minced
  • 1 tablespoon ground flaxseed
  • 1 tablespoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper optional
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/4 cup tahini
  • 2 tablespoons harissa paste
  • Juice of 1 lemon
  • Water, as needed for thinning
  • Salt to taste

Instructions:

Preheat oven to 375F 190C

In a food processor, combine chickpeas, red onion, garlic, flaxseed, turmeric, cumin, coriander, cayenne pepper, cilantro, parsley, salt, and pepper

Pulse until mixture is well combined but still slightly chunky

Form the mixture into small falafel balls and place them on a lined baking sheet

Drizzle falafel balls with olive oil and bake for 20-25 minutes, or until golden brown and crispy

While the falafel is baking, prepare the harissa tahini sauce

In a small bowl, whisk together tahini, harissa paste, lemon juice, and salt

Add water gradually until desired consistency is reached

Serve the turmeric falafel with harissa tahini sauce on the side or drizzled over the top

Enjoy!


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