Baked Falafel Loaf with Tarator Sauce

falafel loaf - trustinkim.com

Love falafel, but hate to deep fry? Then this one’s for you!

It’s got all the yummy and protein-y goodness of a falafel, minus the deep frying. It’s super easy to whip up if you’ve got a food processor. It is delicious. (this photo doesn’t do it justice; I’ve made this a number of times, and we end up eating it before I remember to take a photo. So finally I got this shot, not the best, but not nothing.)

I served it with a tomato and cucumber salad on the side, and my guest made it into a pita sandwich – both were delicious! In my opinion it must be served with this delicious tarator sauce, but maybe you have your own favourite.

This recipe came from the awesome cookbook called Taste of Beirut by Joumana Accad. I’ve taken it out of the library so many times and tried a whole bunch of recipes, and I think I finally need to buy this book!

The recipe says to serve at room temperature, but it was also good straight out of the oven. I didn’t change much with this recipe, just the order in which the ingredients are added to the food processor. The most recent batch I made I halved the recipe, using one egg. It was plenty for dinner for two plus leftovers – love leftovers!

What you need for the loaf:

  • 2 cans chickpeas, rinsed and drained
  • 3 large eggs
  • 1/ 2 cup bread crumbs
  • 1 large white onion, chopped
  • 1 cup flat leaf parsley
  • 1 cup cilantro (I like to use the stems too)
  • 1 tablespoon crushed garlic
  • 1/4 cup olive oil
  • 1 teaspoon baking powder
  • 1 & 1/2 teaspoons cumin
  • 1 teaspoon paprika or Aleppo pepper
  • 1 teaspoon salt

What you need for the tarator sauce:

  • 1/2 cup tahini
  • 1 teaspoon crushed garlic
  • 1/4 to 1/2 cup lemon juice
  • 1/4 to 1/3 cup water
  • salt to taste

What you do for the loaf:

  1. Heat the oven to 375F. Line a loaf pan with parchment paper.
  2. Add the chickpeas, eggs, bread crumbs, onions, parsley, cilantro and garlic to the bowl of the food processor and process until the mixture becomes doughy.
  3. Add the baking powder, seasonings and olive oil and process again until all the ingredients are combined.
  4. Spread the mixture into the lined loaf pan and even out the top surface a little.
  5. Bake for about 35 minutes, then check to see if it is done; mine needed more time. You will know when it is done if a knife inserted in the centre comes out pretty much clean.
  6. While the loaf is baking you can make the sauce.

What you do for the sauce:

  1. Mix the garlic in with the tahini.
  2. Add a little bit of lemon juice and mix well. Add lemon juice and water a little at at time until the sauce is creamy but not too runny.
  3. Add salt to taste.
  4. Enjoy!!

Roasted Butternut and Cauliflower Salad with Tahini Sauce

Roasted Butternut and Cauliflower Salad with Tahini Dressing - trust in kim

This roasted veggie salad is one of my newer favourites. The veggies caramelize and become even more delicious when they are roasted, but this salad is really just an excuse to use this tahini dressing.

You can easily make it into a full meal by adding some quinoa or another grain.  I’ve also made it with some sumac-spiced chicken on the side.

What you need:

  • 1 butternut squash
  • olive oil
  • 1 head cauliflower
  • salt and pepper
  • baby spinach

For the dressing:

  • 1/4 cup tahini
  • 1/3 cup of warm water
  • 1/2 clove garlic, minced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • dash of hot sauce

What you do:

  1. Preheat the oven to 400F and get two baking pans ready.
  2. Cut the squash in half and scoop out the seeds.  Cut the stem off; if you wish you can peel it, but the peel is edible, as it turns softer when it is baked. Cut the squash into slices and toss them with a little olive oil.  Place on a baking sheet, salt and pepper lightly, then put into the oven.  It will need about 30 minutes to cook.
  3. Cut the cauliflower into florets and place on another baking sheet.  Throw it into the oven and set the timer for about 15 minutes.  At that time you can flip them over so the tops have a chance to brown up.  Flip the squash oven now too.
  4. When the vegetables have both browned up nicely they are ready to eat. If one looks done before the other you should pull it out of the oven.
  5. While the vegetables are in the oven you can make the tahini dressing.  Begin by putting the tahini in a bowl and add a little bit of water to mix until the tahini becomes liquid.  Then add more water until it is all combined.  Mix in the rest of the ingredients.
  6. Place the spinach on a large plate, (add your grains now if you are using them) and top it with the squash and cauliflower.  Drizzle with the tahini dressing.
  7. Enjoy!