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Dinner recipe · from the recipe book

Chickpea Falafel Balls with Herb Tahini Sauce

Crisp-edged, cumin-scented chickpea balls with a bright parsley-mint tahini sauce over caramelized roasted cauliflower, carrots and red onion.

Chickpea Falafel Balls with Herb Tahini Sauce

Ingredients

  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted dry
  • 2 medium220 gRed onionhalf roughly chopped, half cut into wedges
  • 4 cloves12 gGarlicpeeled, divided
  • ¾ cup chopped50 gFresh parsleyleaves and tender stems, divided
  • 2½ tbsp chopped15 gFresh mintleaves
  • 1 tbsp6 gGround cumindivided
  • 1¾ tsp3 gGround coriander
  • ⅓ cup40 gAll-purpose flour
  • ¾ tsp3 gBaking powder
  • ¾ tsp5 gSaltdivided
  • ¾ tsp2 gBlack pepperdivided
  • 3½ tbsp45 gOlive oildivided
  • 4⅔ cups florets500 gCauliflowercut into florets
  • 5 medium300 gCarrotscut into sticks
  • ⅓ cup70 gTahini
  • 1 lemon, juiced48 gLemon juice
  • ¼ cup60 gWatercold
  • 1¼ cups200 gCouscous, dry
  • 1⅓ cups300 gVegetable broth

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. On the first pan, toss the cauliflower, carrot and red onion wedges (half the red onion) with half the olive oil, half the cumin, 2 g of the salt and half the black pepper; spread out and roast on the lower rack for 35 to 40 minutes, stirring once, until browned and tender.
  3. In a food processor, pulse the chickpeas, the chopped red onion (remaining half), 9 g of the garlic, half the parsley, the remaining half of the cumin, the coriander, 2 g of the salt and the remaining half of the black pepper until finely chopped but not pasty.
  4. Add the flour and baking powder and pulse just until the mixture holds together when squeezed.
  5. Shape the mixture into about 20 balls, set them on the second pan and brush them with a quarter of the olive oil.
  6. Bake the balls on the upper rack for 25 to 30 minutes, turning halfway, until golden and crisp outside.
  7. While they bake, make the herb sauce: blend the tahini, lemon juice, cold water, mint, the remaining half of the parsley, the remaining 3 g of garlic and the remaining 1 g of salt until smooth and green.
  8. Bring the vegetable broth to a boil in a small pot, stir in the couscous, cover, take off the heat and let stand 5 minutes, then fluff with a fork and stir in the remaining quarter of the olive oil.
  9. Serve the balls over the couscous with the roasted vegetables, spooning the herb sauce over the top.

Contains: Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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