Indulge in guilt-free indulgence with our avocado-tahini dip and falafel combo. This recipe will make you go 'avo' control with its creamy and nutritious goodness!
Take note
Be careful when handling hot oil and sharp utensils.
In a food processor, combine 2 cups of cooked chickpeas, 1 small onion (chopped), 3 cloves of garlic, 1/4 cup of fresh parsley, 2 teaspoons of ground cumin, 1 teaspoon of ground coriander, 1/4 teaspoon of cayenne pepper, 2 tablespoons of flour, and salt to taste. Blend until well combined but still slightly chunky.
Scoop out spoonfuls of the falafel mixture and shape them into small patties or balls. Heat 1/4 cup of oil in a skillet over medium heat. Add the falafel and cook until golden brown and crispy on both sides, about 3-4 minutes per side. Place the cooked falafel on a paper towel-lined plate to absorb excess oil.
In a blender, combine 1 ripe avocado, 2 tablespoons of tahini, the juice of 1 lemon, 1 clove of garlic, and salt to taste. Blend until smooth and creamy. If the mixture is too thick, add a splash of water.
Serve the falafel with the avocado-tahini dip on the side. Enjoy the creamy, crunchy falafel alongside the tangy and rich dip. You can also garnish with chopped fresh parsley or a drizzle of olive oil for extra flavor. Dig in and savor the goodness!
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