Diabetic-Friendly Falafel With Tahini Sauce Recipe

About this recipe

A healthy and delicious diabetic-friendly falafel recipe made with chickpeas, aromatic spices, and a touch of whole-grain flour. Perfect for a satisfying dinner served with a creamy tahini sauce.

Ingredients

• 50G Picard Chopped Flat Parsley
• 400G Epicure Chick Peas
• 400G Tahini, 400G
• 500G Baker Street Seeded Rye Bread
• - Doves Farm Organic Chickpea Flour
• - Jalpur Coriander Powder Dhana Powder
• 100 G Trs Ground Cumin Jeera Powder
• - Jalpur Red Chilli Powder Fine
• - Tata Salt
• - Ktc Vegetable Oil

Instructions

1. 1. Drain and rinse 8 oz of canned chickpeas thoroughly.
2. 2. In a large bowl, mash the chickpeas until smooth but slightly chunky.
3. 3. Add 1/4 tsp ground coriander, 1 tsp ground cumin, 1/4 tsp ground red chili pepper, 1/2 tsp salt, 2 tbsp chickpea flour, and 1 tbsp finely chopped parsley to the mashed chickpeas. Mix well to combine.
4. 4. Taking a spoonful of the mixture at a time, roll it into balls about 1-inch in diameter. If the mixture is too sticky, lightly wet your hands.
5. 5. Heat 1/4 cup oil in a deep skillet over medium heat. Once hot, fry the falafel balls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
6. 6. Remove the falafel from the oil and drain on a plate lined with paper towels.
7. 7. Serve the falafel hot in rye bread or on a plate with a drizzle of tahini sauce and a side of fresh salad.