Sesame Falafel Melts With Garlic Tahini Recipe

Prep: 25 mins – Cook: 15 mins – Total: 40 mins

Ingredients

Garlic Green Tahini

  • 1/2 cup tahini
  • 1/2 cup fresh cilantro, parsley, dill, or a mix
  • 1 clove garlic, grated
  • juice of 1 lemon
  • 1 teaspoon honey

Sesame Falafel 

  • 1 cup chopped veggies, such as carrots, cauliflower, broccoli, or a mix
  • 1 can (16 ounces) chickpeas, drained
  • 1/2 cup all-purpose flour use gluten-free if needed
  • 1/4 cup raw sesame seeds
  • 2 cloves garlic, grated
  • 1 teaspoon ground cumin
  • 1/2 cup fresh cilantro, parsley, or a mix
  • kosher salt and black pepper
  • extra virgin olive oil, or avocado oil, for cooking
  • 3/4 cup shredded gouda or Havarti cheese
  • 6 fresh naan or pitas, warmed
  • pickled red onion, lettuce, and herbs, for serving

Spicy Harissa Oil 

  • 1/3 cup harissa sauce
  • 2 tablespoons toasted sesame oil
  • 1/2 teaspoon smoked paprika

Instructions

  • To make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt.
  • To make the falafel. Add the veggies to a food processor and pulse until finely chopped. Add the chickpeas, flour, sesame seeds, garlic, cumin, cilantro, and a pinch each of salt and pepper. Pulse until the mixture is combined and mostly smooth. If the mix is dry, add 1 tablespoon water at a time until it holds a ball. Roll the dough into rounded tablespoon size balls, then gently flatten them down into 1/2 inch patties.
  • Preheat the the broiler. Heat the olive oil in an oven-safe skillet set over medium heat. Add the falafel and cook 3-4 minutes per side, until deeply golden and crispy. Remove from the heat. Add cheese to each, then place the pan in the oven for 1-2 minutes to melt the cheese. Watch closely.
  • To make the harissa oil. Combine all ingredients in a glass jar. Season to taste with salt.
  • To assemble, spread the tahini on warmed naan, add lettuce, the falafel, and a spoonful of harissa oil. Top as desired with herbs, onions, and any amounts of additional sauce. Enjoy!

This delicious recipe and photos were created by HalfBakedHarvest.com, we simply shared it. Check them out for more great ideas!

Cranberry Pear Dip With Vegan Falafel Recipe

Prep: 10 mins – Cook: 15 mins – Total: 25 mins

Ingredients

For the falafel:

  • 3 cups canned chickpeas
  • 1 clove of garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 handfull fresh parsley (blended together with the chickpeas)
  • 1/2 cup fresh parsley, chopped (added later on)
  • 1/2 heaped cup walnuts, chopped
  • 2 tablespoons spelt or whole wheat flour
  • salt, to taste
  • black pepper, to taste

For the cranberry pear dip:

  • 1 cup cranberries
  • 2 pears, cut into medium-sized pieces
  • 2 tablespoons brown sugar or coconut sugar
  • 3/4 cup water

Directions

  1. Put the chickpeas together with the garlic, the cumin, cilantro, and one handful of fresh parsley in a food processor and blend until you got a smooth mixture.
  2. Put it in a bowl and stir in the chopped parsley, the walnuts, and the flour and season it with salt and black pepper. Stir with a wooden spoon until well combined.
  3. Form about 15 balls and set aside.
  4. Then make the cranberry pear dip. Put all ingredients into a small sauce pan and cook for about 15 minutes. The sauce is supposed to thicken to a jam-like consistency. Once it’s ready, pour it into a blender and process until smooth.
  5. While the cranberry sauce is cooking, heat some olive oil in a large frying pan. Make sure to use enough oil, so the falafel get crispy on the outside. Pan-fry them for about 5 minutes, flipping them over several times.
  6. Serve the falafel together with the cranberry dip.

This delicious recipe and photos were created by VeganHeaven.com, we simply shared it! Please check them out for more great ideas!