What to do
- Add all of the ingredients to a small bowl and stir until completely combined. The sauce will thicken as it sits, so if necessary, add more water or full-fat canned coconut milk to thin it out. Set aside until ready to use.
- Add all of the ingredients for the falafel to a food processor, except for the flour. Pulse until a thick paste that’s the consistency of hummus’s formed. You will need to stop the food processor to scrape the sides and start it back up again multiple times.
- Add a third of the flour and process. Repeat for the remaining flour, scraping the sides between batches.
- Heat a cast iron skilled to medium-high and add enough coconut oil to generously coat the surface, about 3-4 tablespoons. With floured hands, form falafel patties (about 1/4 cup of mixture per pattie).
- Carefully place 4 of the falafel discs onto the hot skillet and cook for 3 minutes. Carefully flip and cook for another 3 minutes, or until both sides are crispy and the falafel are cooked through.
- Serve falafel with a drizzle of tahini sauce, chopped green onion, and sprigs of fresh rosemary.
What you’ll Need
1 (14-ounce) can of garbanzo beans, drained and rinsed
1/2 cup Love Beets Organic Cooked Beets, chopped
2 tablespoons tahini
1/3 cup red onion, finely chopped
3 cloves garlic, minced
1/4 cup parsley
1/2 cup cilantro
1/2 teaspoon ground ginger (optional)
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon sea salt or to taste
1/2 cup gluten-free all-purpose flour
1/3 cup tahini
3 to 4 tablespoons water, to desired thickness
1 1/2 to 2 tablespoons pure maple syrup, to taste
1/8 teaspoon ground cinnamon
Pinch sea salt, to taste