Vegan 1000 Falafel

This is from Gaz Oakley’s Vegan 100. Thy turned out a little funky, but super tasty! Hubby loved them and I’d make them again! The Tahini Sauce is great!!


  • 3 tbsp olive oil
  • 1 onion, sliced thin
  • 3 cloves garlic, minced
  • 2 tbsp cumin
  • 2 tsp paprika
  • 1/2 tsp ginger
  • 2 tsp oregano
  • 2 tsp cayenne
  • 3 c Chickpeas, drained and rinsed
  • Zest and juice of 1 lemon
  • 3 tbsp buckwheat flour
  • Salt and pepper
  • Bunch of fresh cilantro leaves

Tahini Dressing

  • 3 tbsp tahini
  • 6 tbsp water
  • 1 clove garlic, minced
  • Zest and juice of 1 lemon
  • Salt and pepper
  • 1/4 tsp paprika

Combine all tahini ingredients in a jar, shake and set aside.

To serve:

  • Greek Salad
  • Flatbreads

Preheat oven to 350. Line a pan with parchment and spray with olive oil.

Heat a nonstick over medium heat, add 1 tbsp oil and sauté onions over medium heat, stir in garlic and spices and cook h til fragrant, about 5 minutes.

Spoon into a blender, add remaining ingredients, and blend until smooth, adding a little water if it’s too thick.

Use a cookie scoop and scoop onto the prepared pan. Bake 20 – 30 minutes until golden brown.

Serve on flatbread and drizzle with tahini sauce.

Serves 4 – 6.

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