Small Kitchen, Gluten-Free: Baked Falafel with Tahini Aioli Spicy Baked Falafel with Tahini Aioli Tahini AioliIsraeli Salad

Ingredients

• 1 large shallot, roughly chopped
• 4 cloves garlic, peeled
• 1 can chickpeas, drained
• ¼ cup cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 2 teaspoons harissa
• 2 tablespoons chickpea flour (you can use regular flour in you’re not GF)
• ¼ cup tahini
• ¼ cup mayo
• 1 lemon, juiced
• 1 garlic clove
• ¼ teaspoon salt
• ¼ cup water
• 2 tomatoes, cored, seeded, and diced
• 1 seedless cucumber, diced
• 2 tablespoons chopped flat leaf parsley
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/4 teaspoon salt

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 15 of 18 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Chickpea	1/2 cup canned (120g) drained	134
Olive Oil	1 tbsp (14g)	119
Tahini	1 tbsp (15g)	89
Egg	1 large egg (50g)	78
Tomato	1 medium (123g)	22
Cucumber	1/2 cup sliced (52g)	16
Lemon	juice of 1 lemon (48ml)	12
Cumin	1 tsp ground (2.1g)	8
Shallot	1 tbsp minced (10g)	7
Clove	1 tsp ground (2g)	7
Garlic	1 clove (3g)	4
Cilantro	1 tbsp chopped fresh (1g)	1
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Coriander	not in our table	0
Harissa	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.