#MeatlessMonday - Falafels with Tahini (and/or) Tzatziki Sauce #vegan #vegetarian #recipe

Photo courtesy of  Lara604 via Flickr

Each of these recipes take minutes to make—which is a huge plus in my busy household! You can keep the sauces in the refrigerator for several days until you're ready to use (tahini will need to be brought to room temperature before use). In the case of the actual falafel, you can keep the mixture in the refrigerator for 1-2 days before cooking.

My teens like their falafels in a pita as a sandwich on-the-go, I like to add fresh spinach, olives, and tzatziki sauce to mine. If you're vegan, tahini sauce is a nice option. Enjoy!

Falafel Ingredients

1 can garbanzo beans, drained
1/2 small onion, roughly chopped (about 1/2 cup)
2 cloves garlic, chopped
2 teaspoons ground cumin
1 teaspoon baking powder
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons chopped fresh parsley leaves (about a handful)
Oil for frying

Add all ingredients into a food processor and blend until rough (don't over-blend)
Refrigerate for at least an hour
Form into 2-inch patties and coat with flour
Fry in deep fryer until browned
Drain on paper towel

Photo courtesy of Matt M. via Flickr

Tahini Sauce

1/3 cup tahini paste, stir well
1 garlic clove, minced
2 tablespoons lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 tsp. cumin
1/8 tsp. cayenne

2-6 tablespoons lukewarm water

Blend first 7 ingredients in food processor, adding water 1 tablespoon at a time until smooth.

Store in the refrigerator—serve at room temperature.

Tzatziki Sauce 

1 cup plain yogurt
1 cucumber, peeled, seeded and grated. Squeeze out excess moisture.
2 cloves garlic, chopped
1 tablespoons lemon juice
1 tablespoons olive oil
Season with salt and pepper

Mix ingredients together and refrigerate. 

Serve falafels in warm pita or flatbread with sauce of choice, olives, tomatoes, fresh spinach or lettuce.