Beetroot falafel with tahini dressing

A Dash of Compassion

Ready in: 45 minutes
Servings: 20
Gluten Free
Dairy Free
Whole 30


  • 1/2 cup fresh parsley, roughly chopped
    Produce;Spices and Seasonings
  • 2 garlic cloves, peeled
  • 1/4 cup fresh lemon juice
  • 1/4 tsp sea salt
    Spices and Seasonings
  • 1/2 cup tahini
    Ethnic Foods;Health Foods
  • 1/2 cup water


  • Mince garlic in a food processor.
  • Add the cilantro and parsley and pulse until finely chopped.
  • Transfer to a large bowl.
  • Add chickpeas to the food processor and pulse to chop finely, but don't puree.
  • Add chickpeas and remaining ingredients to the bowl.
  • Mix everything together thoroughly (using your hands is best). The mixture should hold together when pressed between your hands.Form into small balls (1 tbsp each) and press together firmly with your palms to form small patties.You can either fry these lightly in oil or bake them. To fry, heat oil of your choice in a frying pan and cook falafel patties over medium-high heat for about 4 minutes, flip over and cook another 4 minutes, or until browned on both sides.To bake, preheat oven to 350F.
  • Place falafel patties on a baking sheet and brush tops lightly with oil of your choice.
  • Bake for 20 minutes, turning over halfway through. Best served immediately with tahini dressing.Blend all ingredients in a blender until smooth.

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