FALAFEL AND TAHINI DIP

Thought this would make a good lunch if we ever get any summer this month or it would be good for packed lunches when we go back to work

Falafel
• 2 cups. Cauliflower rice, uncooked
• 1 cup finely chopped onion
• 1 handful fresh coriander
• 1 handful fresh flat leaf parsley
• 1/2 cup almond flour/ ground almonds
• 1 medium egg
• 1 tbsp arrowroot
• 3 cloves garlic
• 4 tsp ground cumin
• 1 tsp salt
• 1/2 tsp turmeric
• 1/2 – 1/4 tsp cayenne pepper
You could add some crumbled feta cheese to this mix
• 4 tbsp olive oil (for cooking)
Tahini Dressing
• 1/2 cup sesame oil
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1/2 tsp lemon zest
You can sweeten this a little with 2 tsp maple syrup but that's purely personal taste

Instructions

Falafel
1 Preheat oven to 400F. Line a baking sheet with parchment paper.

2 In a food processor blend all the ingredients, except the cauliflower and olive oil. Blend until the herbs are minced.

3 Once the herbs are minced, add in the minced cauliflower and pulse until combined.

4 Form the falafel dough into 16 1 1/2" round balls. Use a pastry brush and brush each falafel with olive oil.

5 Cook for 20 minutes on 400F then rotate the falafels and cook for another 20 minutes.

Tahini Dressing
1 Combine all the ingredients for the tahini dressing in a blender or food processor and blend until smooth.

Not my photo as I will be trying this next week

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