Greek Falafel Gyros and Sauce

Ingredients:

2 15 ounce cans garbanzo beans (drained and rinsed)
1 medium yellow onion, chopped
6 cloves of garlic
4 Tbls fresh parsley, chopped
1 Tbls arrowroot powder or cornstarch
4 tsp. coriander
2 tsp. ground cuminn
salt and pepper to taste

Preheat the oven to 375 degrees

Add everything to a food processor and process, leaving a little texture to the beans.

Using a small ice cream scoop or tablespoon, shape the mixture into balls.  Flatten the balls and place on a nonstick baking sheet and bake for 10 minutes.  (I used parchment paper)

Turn the falafel over and bake for another 8-10 minutes.

Sauce ingredients:

1 12-ounce pkg. silken tofu
3/4 cup chopped fresh cilantro
1/4 cup tahini
2 Tbls fresh lemon juice
4 cloves garlic
2 tsp. sea salt
1/4 tsp. cayenne pepper

Instructions:

Combine all ingredients in a blender and puree until smooth and creamy.

Will last in the fridge for up to 7 days.


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