Try Lee Holmes' amazing falafels, best served with her wheat-free tabouleh.
Preheat the oven to 220°C (425°F/Gas 7) and line a baking tray with baking paper.
To make the tahini dipping sauce, place all the ingredients in a food processor with 2 tablespoons of filtered water and blend until smooth and creamy.
Place all the falafel ingredients, except the sesame seeds and lettuce, in a food processor and pulse until thoroughly blended.
Use an ice-cream scoop to form round balls. Roll in the sesame seeds, transfer to the baking tray and bake for 20 minutes, or until crispy.
Serve in a lettuce leaf and dress with the tahini dipping sauce.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Powered by Edamam
Trending This Week