Falafels are easy to make, delicious to eat and you really can put any type of special ‘spin’ on the recipe. Here I have added a twist to the traditional falafel and made sesame encrusted spinach and almond falafels with tahini yoghurt sauce. These lovely little falafels are crispy and nutty, bursting with colour, protein, vitamins and minerals. This is a dish that will satisfy all tastes and cravings. The falafel dough freezes really well too, so they are perfect for a quick mid week meal or served as finger food at parties.
45 min 20 – 24 falafels $
Sesame Encrusted Spinach & Almond Falafels with Tahini Yoghurt
- 3 cups of canned chickpeas
- 3 cups of baby spinach
- 1/2 a medium sized brown onion, coarsely chopped
- 2 cloves of garlic
- 2 teaspoons of ground cumin
- 1/2 cup of fresh parsley, finely chopped
- 2 tblsp. of fresh coriander, finely chopped
- 2 tblsp. of olive oil
- 2 tblsp. of lemon juice
- 120 grams of almond meal
- 3 tblsp. of besan flour (chickpea flour)
- A good pinch of sea salt
- Pinch of ground black pepper
- 4 tblsp. of white sesame seeds (used to coat the outside of the falafels before cooking)
Place the chickpeas, spinach, onion, garlic, cumin, parsley, coriander, olive oil, lemon juice, sea salt and pepper into a food processor and pulse until the mixture is a smooth and well combined.
Now place the mixture into a large mixing bowl and add the besan flour and almond meal. Combine all ingredients well. Your mixture should not be too moist and when you form the ball of the dough into a falafel it should not be too sticky. If it is too sticky, gradually add teaspoon by teaspoon some more flour until you get a nice moist but not too gluey consistency.
To make the falafels, take walnut sized lumps of the falafel dough and form them into balls. On a small plate sprinkle generously with white sesame seeds and roll each falafel in the seeds before cooking.
In a large frying pan, heat 3 tablespoons of vegetable oil on medium to high heat and place 6 falafels at a time and fry until they are nicely golden brown and crisp. on the outside. Drain on paper towels.
Tahini Yoghurt Sauce
- 1/2 a cup of natural yoghurt
- 2 tblsp. of tahini paste
- 1 clove of garlic, finely minced
- 1/2 a lemon juiced
- 1/2 teaspoon of ground cumin
- Pinch of sea salt
In a small bowl combine well all of the ingredients to form a smooth, creamy sauce for your falafels.
Cucumber & Tomato Salad
- 1 medium sized lebanese cucumber, diced into small cubes
- 200 grams of cherry tomatoes, quartered
- 1/2 a medium size red onion, finely chopped
In a medium sized bowl add all ingredients and and combine well. Serve under your falafels.
To serve: serve your falafels with pita bread, cucumber salad and top with tahini yoghurt sauce and pickled chillies. I also like to fry some rounds of eggplant in olive oil and serve with my falafels.