Ingredients
Scale
Falafel
- 1 3/4 Cups Dried Chickpeas
- 1 Tablespoon Ground Cumin
- 1 Cup Chopped Parsley
- 1/2 Teaspoon Fine Sea Salt
- Ground Pepper, to taste
- 1/2 Teaspoon Baking Soda
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Extra Virgin Olive Oil
Tahini Sauce
- 1/2 Cup Tahini
- Water (amount depends on how much you need to thin tahini out)
- 1/2 Teaspoon Fine Sea Salt
Instructions
- The night before soak chickpeas in a large bowl making sure to cover completely in water by 3 to 4 inches. Soak for at least 12 hours, making sure to add water if chickpeas are no longer submerged.
- Preheat oven to 375 degrees.
- Drain and rinse chickpeas thoroughly.
- In a food processor, combine all of the ingredients listed except the olive oil. Making sure to mix until just combined.
- Heat olive oil on a large nonstick skillet on medium high heat.
- Using a large spoon measure out a spoonful of falafel and gently form into a flattened ball. Cook on each side for 3-4 minutes and flip and cook for an additional 3 minutes.
- Place lightly browned falafel on a large baking sheet and bake for 15 minutes.
- While the falafel is baking make a quick tahini sauce.
- In a medium size bowl, whisk the tahini and water (start out with 4 tablespoons) until a dressing like texture. Season with sea salt.
Notes
Serve over arugula or your favorite FODMAP safe rice or crackers.
Keywords: FODMAP safe dinner recipes, fodmap salad recipes, fodmap diet recipes
