Ingredients
- 100g unsalted tahini
- 15mL lemon juice
- 1 clove garlic, crushed
- 150mL So Good Almond Original
- 400g can black beans, drained and rinsed
- 1 small carrot, grated
- 50g wholemeal breadcrumbs
- 1 egg
- 1 clove garlic, crushed, extra
- ¼ cup chopped flat leaf parsley
- 1 tsp cumin seeds
- ½ tsp ground coriander
- 2 tbs olive oil
- 200g mixed lettuce
- 1 medium lebanese cucumber, thinly sliced
- 150g cherry tomatoes, halved
- ¼ red onion, thinly sliced
- 4 wholemeal pita breads, optional
- 1 lemon, cut into quarters, optional
Method
- Place tahini in a food processor or blender with lemon juice, garlic and So Good Almond Original. Blend until fully combined. Add a little water to loosen if a little thick. Refrigerate until needed.
- Mash black beans in a large bowl. Add carrot, breadcrumbs, egg, extra garlic, parsley and spices and stir until fully combined. Using wetted hands roll tablespoonfuls of mixture into balls. Place on a tray lined with baking paper and refrigerate for 15 minutes to allow to firm slightly.
- Heat oil in a large non-stick frypan over medium heat. Cook falafels for 5 minutes, turning until lightly browned and warmed through. Drain on paper towel.
- Toss together lettuce, cucumber, tomatoes and onion. Serve falafels with salad, tahini sauce and wholemeal pita bread.