Falafel With Tahini Sauce

For Cleanse

This recipe is delicious. A must-try for everyone. Chickpeas are generally much easier to digest than other beans and soaking them helps even more. If there are leftovers, add them to salads and vegetable noodle dishes. The tahini sauce has lots of uses as well, and it’s great for blood sugar regulation.

We recommend using coconut oil or animal fat (lard) from pastured or wild ducks, pigs, cows, etc., to cook the falafel. Lard is more stable than other oils at higher temperatures, contains healthy saturated fats that keep metabolism working, and provides dense nutrition. Avoid lard from grain-fed or factory-farmed animals.

This is one of my favorite cleanse meals, it’s pretty easy and fun to make, and entirely family friendly. Enjoy!

Makes 12 Falafels and 1 pint Tahini Sauce


What you’ll need:

1 food processor

1 high-speed blender

1 rubber spatula

1 large skillet


For the Falafel:

1 cup dried chickpeas, soaked overnight in enough water to cover with 1 tablespoon of apple cider vinegar (or use BPA-free canned chickpeas, no need to soak)

2 tablespoons freshly ground chia seeds

1 medium sized onion, minced (red or yellow)

2 garlic cloves, minced

3 tablespoons fresh chopped parsley

2 tablespoons cumin

1 teaspoon baking powder

at least 1 cup coconut oil or clean animal fat (lard from wild ducks or pastured animals)

For the Tahini Sauce:

½ cup sesame seeds

¼ cup olive oil

sea salt, to taste

juice of 1 lemon

about ¾-1 cup water (use as needed)


Step 1

Soak 1 cup of chick peas in 4 cups of water. Allow them to sit in the water for at least 8 hours. If you do this before bed, they will be ready in the morning. Drain, then rinse the chickpeas really well.


Step 2

Place the chickpeas in a food processor and grind until they are roughly chopped. Use a rubber spatula to scrape the sides then grind again. At this point you should be able to press the chickpeas between your fingers and they should stay together. Add in the onion, garlic, parsley, spices, ground chia, and baking soda. Pulse to incorporate.


Step 3

Once the mixture is well combined, form into 1 inch balls by hand or use a 1 ounce ice cream scoop. Make sure they are packed tightly so they don’t crumble in your hands.


Step 4

Next, heat up a large skillet over medium high heat. Add about 1/2 cup or more of coconut oil or lard (from pastured animals). Once hot, add the falafels (don’t overcrowd the pan). The falafels should be half-submerged. Fry until golden brown on each side, roughly 1-2 minutes per side.

Place falafels on a paper towel to drain, sprinkle with a touch of sea salt and set aside while making the tahini sauce.


Step 5

To make the tahini sauce, place the sesame seeds, olive oil, and lemon in a high speed blender. Add a bit of water and blend on high until smooth and creamy, using more water to reach desired consistency. Season with sea salt then transfer into a jar.

Serve the Falafels with Tahini Sauce on their own or in a lettuce or gluten-free wrap.



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