Meatless Monday: Baked Falafel with Roasted Red Pepper Tahini Sauce {Gluten Free, Vegan}


Baked Falafel with Roasted Red Pepper Sauce. Gluten Free, Vegan, Meatless Monday

I have been dying to make falafels for Meatless Monday for weeks now and finally this weekend I had some time to spend in the kitchen and just play around with some recipes.  I was actually quite productive.  Not only did I come up with this scrumptious number but I also made apple-cinnamon popcorn, chocolate peanut butter banana ice cream, and maple banana granola.  BOOM! Talk about getting it done.  All those recipe will actually be posted tomorrow with a fun giveaway- so make sure to check back :) 

Back to the falafels.  I took the traditionally fried falafel and gave it a healthy make over by baking them, rolling them in sesame seeds for added crunch then drizzling a delicious roasted red pepper tahini sauce on top to take it up a notch! What I love most about these is you can make a bunch and then reheat them the next day or freeze and serve later.  You just simple wrap them in foil then reheat in the oven on 350 degrees which makes them perfect little party appetizers! 

I also love them because they are super versatile.  You can eat them tapas style or enjoy in a sandwich with some lettuce, tomato and of course the roasted red pepper tahini or even on a salad, yum! The roasted red pepper tahini would be great for a lot of other dishes too…I’m seeing a stir fry recipe with it in the future. 

Baked Falafel with Roasted Red Pepper TahiniBaked Falafel with Roasted Red Pepper Sauce. Gluten Free, Vegan, Meatless Monday

Baked Falafel
Yields 12
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Instructions
  1. Preheat oven to 375 degrees
  2. In a large food processor, pulse chickpeas with olive oil and lemon juice until pureed then add onion and garlic and pulse until minced. You may have to scrape down the sides as you go and add a splash more lemon juice or water if needed.
  3. Add in parsley, spice and tahini and pulse until combined.
  4. Line baking sheet with parchment paper.
  5. Roll mixture into tablespoon size balls, roll in sesame seeds then flatten into thick patties.
  6. Bake in the oven for approximately 25 minutes, flipping halfway through. Falafels will be done when golden brown.
  7. Remove from the oven and serve while still warm.
The Fit Foodie Mama http://thefitfoodiemama.com/
Roasted Red Pepper Tahini Sauce

Roasted Red Pepper Tahini
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Ingredients
  1. 1/2 cup tahini
  2. 3/4 cup roasted red peppers
  3. 1 tbsp lemon juice
  4. sea salt
  5. paprika
Instructions
  1. Combine all ingredients in food processor and blend until smooth. Add more lemon juice or water if you want mixture to be thinner.
  2. Drizzle on top of baked falafels or any way you can imagine.
  3. Enjoy!
The Fit Foodie Mama http://thefitfoodiemama.com/

Do you have a meatless dish to share? Don’t forget to link up below!

Monday LogoI’ve also linked up with Lean Lena for Tasty Tuesday! Be sure to check out all her delicious recipes as well :)

 

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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