Falafel with Tahini Garlic Sauce

I’ve been meaning to revisit my original falafel recipe for awhile now.  I knew it could use a little facelift and why not also add a garlic infused tahini sauce to slather on top?  People [myself included] always seem to be on the hunt for non-fried falafel recipes, so I wanted to make sure this one was juuust right.

Falafel with Tahini Garlic Sauce | edibleperspective.com #glutenfree #vegan

Here’s how I changed things:

Instead of adding quinoa to help bind the patties I decided to try out millet this time.  With its natural tendency to stick together more than quinoa, softer flavor, and heartier texture, I thought it would be the perfect fit.

And it was.  Millet for the win.

I know it’s kind of a pain to cook millet and then make the burgers but it’s still a pretty simple recipe.  And this gives you the perfect excuse to cook a big batch of millet to eat throughout the week for breakfast, lunch, or dinner.

Falafel with Tahini Garlic Sauce | edibleperspective.com #glutenfree #vegan

More parsley was added this time and the carrot was dropped.  I also used partially ground oats instead of oat flour, but you can really use either.

I knew I wanted to make some type of non-yogurt, non-humus sauce to top these babies with, which then led me to tahini.  It was the perfect base for this thick, garlic-infused sauce and was prepped in just minutes.

Falafel with Tahini Garlic Sauce | edibleperspective.com #glutenfree #vegan

I prefer these wrapped in a collard leaf or stuffed between flatbread with crunchy veggie toppings and plenty of sauce.

Falafel with Tahini Garlic Sauce | edibleperspective.com #glutenfree #vegan

Print this!

Falafel with Tahini Garlic Sauce gluten-free, vegan // yields 8, 3-inch patties

tahini garlic sauce

  • 3 tablespoons tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon pure maple syrup, or honey
  • 2 garlic cloves, smashed
  • 1/4 teaspoon salt

falafel

  • 3 med. cloves garlic
  • 1/2 cup chopped yellow onion
  • 1 1/4 cup chickpeas
  • 1/3 cup lightly packed parsley leaves
  • 2 tablespoons tahini
  • 1 1/2 tablespoons lemon juice
  • 1 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/2 – 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup cooked + cooled millet, how to cook millet
  • 3 tablespoons pepitas, or sunflower seeds
  • 1/4 cup partially ground gluten-free rolled oats, or GF oat flour
  • oil for cooking

Place tahini, lemon juice, olive oil, maple syrup, smashed garlic, and salt in a small jar.  Seal the jar and shake until fully combined.  Set aside for flavors to develop and sauce to thicken.  Adjust salt/sweetness if needed.  Remove garlic before serving.

Place peeled garlic cloves in a large food processor and turn on until minced.  Add in the onion, 3/4 cup chickpeas, parsley, tahini, lemon juice, cumin, coriander, salt, and pepper.  Turn on and let process until it reaches a similar consistency to egg salad. +/-10 seconds.  Scrape the bowl and pulse a few more times if needed.  You don’t want it fully pureed.

Add in 1/2 cup chickpeas, cooled millet, and pepitas.  Pulse until combined with the rest of the mixture.  About 10 pulses.  This step helps give the falafel texture.  Do not over-process.  Place mixture in a bowl and stir in the ground oats.  The mixture should be soft but not wet and should easily form patties and hold together very well. 

Heat a 10-inch pan over medium with about 1 tablespoon of cooking oil.  Form about 8, 3-inch patties and place 3-4 in the pan once hot.  Cook for about 5-7 minutes until golden brown then flip and cook another 5-7 minutes until golden brown.  Place in a warm oven, add more oil to the pan, and continue with the next batch.

Serve on a bun or wrapped in a collard leaf with tahini sauce, cucumbers, radishes, avocado, etc.

notes: Grind gluten-free rolled oats in a coffee grinder, blender, food processor etc. until about 1/2 way [or a bit more] to flour.  I like to cook 1/2 cup raw millet, which yields just under 2 cups cooked and gives you some leftover.

Falafel with Tahini Garlic Sauce | edibleperspective.com #glutenfree #vegan

And those crispy sweet potato strings?  You will definitely be hearing more about those soon.

Ashley