Happy Thanksgiving Canadian Friends!
I hope that you are enjoying your holiday and surrounded by loved ones and stuffing yourself full of stuffing. If you are at home and preparing for another week of work (sigh.) then you may want to add these paleo and whole30 complaint falafels with garlicky tahini sauce to the mix. They are easy and make the perfect midday snack or addition to your favourite salad.
Are you ready to give them a go?
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These “falafels” are pretty easy as long as you have a food processor and a working oven! Just throw all of the ingredients in your food processor and blend until smooth. This does take a few minutes because you are blending down raw sweet potato but it will eventually form a slightly sticky dough. I used 1 tbsp to measure out my falafels. You don’t want them to be too big or they won’t bake all the way through. They make for a slightly sweet falafel that pairs very well with the tangy, garlicky tahini sauce. Do a double batch of these for meal prep and keep them in an airtight container on the counter. If they get a little moist the next day you can throw them back in the oven for a couple of minutes before serving.
Since it’s Canadian Thanksgiving, I wanted to share some things that I am most thankful for this year:
- The abundance of food on my table and what I have been able to eat and create this past year.
- My family. They are awesome.
- My partner, Dog and warm home.
- These falafels (because of course I’m thankful for delicious, nutritious food!)
- YOU! Yes, dear interweb friend- thanks for tagging along as I make a mess in the kitchen. It means the world. Sending you all Interweb hugs.
Looking for more Whole30 Recipes? Try these:
An easy and delicious Whole30, paleo falafel with a garlic tahini sauce. Great for meal prep!
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baking
- Cuisine: paleo, whole30
For the Falafels:
1 cup diced raw sweet potato
1/2 an onion, small dice
1 garlic clove, minced
1 cup almond flour
2 tbsp tapioca flour
2 tbsp coconut flour
1/4 tsp ground coriander
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp ground turmeric
1/4 tsp salt
pinch of black pepper or cayenne
1/4 cup chopped parlsey
For the Tahini Garlic Sauce
1/4 cup tahini
1 clove garlic, finely grated
2 tbsp lemon juice
1/2 tsp coconut aminos (or tamari)
1 tbsp chopped fresh parsley
salt and pepper to taste
2-3 tbsp water to thin
For the falafel:
Preheat the oven to 350 F.
Add all of the ingredients for the falafel except the parsley to a food processor. Blend until a smooth dough is formed, scraping down the sides as needed. Add the chopped parsley and pulse a couple of times to incorporate it.
Using a tablespoon measurement scoop out and rolls balls. Place them on a parchment lined baking sheet. Bake for 40 minutes, flipping them halfway.
For the Garlic Tahini Sauce:
Whisk all of the ingredients together, adding as much water as needed to get to your desired consistency.
Keywords: paleo, whole30, falafel, tahini