by | Arugula, Avocados, Cayenne Pepper, Cucumber, Cumin, Garlic, Lemon, Olive Oil, Onion, Spinach, Sprout, The Lills, The Lills Food, Tomato

We used to get the most amazing falafel in Jersey City, when we worked in NYC. It was a weekly thing for us. Falafel is pretty hard to find in South Carolina, so we like to make our own. Sometimes we fry them, but this time we enjoyed freshly baked falafel on a bed of spinach with tomato, cucumber and avocado tahini. Enjoy our Baked Falafel Recipe below!

Baked Falafel Salad Recipe | Avocado Tahini | The Lills Food

Baked Falafel Recipe:

  • Soak 1 cup chickpeas overnight in clean water
  • Put garlic in greased pan on medium-high heat
  • Drain chickpeas and put in food processor
  • Add onion, roasted garlic, cilantro, spices and mix
  • Add flour and mix until gritty
  • Roll into balls and put in the fridge for an hour to set
  • Brush with olive oil
  • Bake in greased pan at 375 degrees, 15 minutes on each side, plus another five minutes, or until browning
  • Add to spinach salad with arugula, cucumber, tomato and sprouts or in a pita pocket

Avocado Tahini Recipe:

  • Toast sesame seeds at 375 for 10 minutes and let cool
  • Blend in food processor with olive oil
  • Add avocado, salt, water and lemon juice and mix again
  • Serve room temperature or chilled

Baked Falafel Ingredients:

  • 1/2-3/4 tablespoon flour
  • 2 cloves roasted garlic
  • 1 cup dried chickpeas
  • 1/2 cup chopped onion
  • 1/4 cup cilantro
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon corriander
  • 1/4 teaspoon pepper
  • pinch of cayenne

Avocado Tahini Ingredients:

  • 1/4 cup white sesame seeds
  • 2 tablespoons olive oil
  • 1/2 avocado
  • pinch of salt
  • 3 tablespoons water
  • 1/2 tablespoon lemon juice