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.

How to make Diabetic-Friendly Falafel With Tahini Sauce

1. Mash the chickpeas. Drain and rinse 8 oz of canned chickpeas thoroughly, then mash them in a large bowl until smooth but still slightly chunky.
2. Season the mixture. Mix in 1 tsp ground cumin, 1/4 tsp ground coriander, 1/4 tsp ground red chili pepper, 1/2 tsp salt, 2 tbsp chickpea flour and 1 tbsp chopped parsley.
3. Roll the falafel. Take a spoonful at a time and roll the mixture into 1-inch balls, wetting your hands lightly if the mixture turns out too sticky to handle.
4. Fry and serve. Fry the balls in 1/4 cup hot oil in batches for 3 to 4 minutes until golden and crisp, drain on paper towels and serve hot with tahini sauce.

Frequently asked questions

How can I adjust the spice level in this falafel recipe?

To reduce the spice level, you can decrease or omit the red chili powder. For a spicier version, increase the amount slightly or add finely chopped green chilies to the mixture for extra heat.

What is the best way to ensure the falafel balls don’t fall apart while frying?

The mixture should be mashed thoroughly but left slightly chunky, and it must be mixed well with chickpea flour and spices to bind it properly. If the mixture feels too sticky, lightly wet your hands when forming the balls, and ensure the oil is hot enough before frying to help the falafel hold its shape.

Can I bake the falafel instead of frying for a healthier version?

Yes, you can bake the falafel at 375°F (190°C) on a parchment-lined baking sheet for about 20-25 minutes, flipping halfway through. While baking reduces the oil content, the falafel may not be as crispy as when fried.

How should I store leftover falafel and tahini sauce?

Store leftover falafel in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer to regain crispiness. Tahini sauce can be stored separately in the refrigerator for up to a week; stir it well before using as it may separate.