Amaranth Falafels with Green Tahini Sauce

While spirulina should not be cooked (heat destroys its valuable properties), it makes a wonderful addition to smoothies, drinks, sauces and dressings.
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Amaranth Falafels with Green Tahini Sauce

Amaranth Falafels with Green Tahini Sauce

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  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1/4 cup amaranth
  • 1¼ cups 
packed minced fresh 
flat-leaf parsley, divided
  • 2 tbsp ground flaxseeds
  • 1½ tbsp olive oil
  • 4 
large cloves garlic, minced, divided
  • 1 tsp ground cumin
  • 1 tsp sea salt, divided
  • 1 15-oz 
BPA-free can unsalted chickpeas, drained 
and rinsed
  • 2 tbsp minced yellow onion
  • 1/4 cup tahini paste
  • 3 
lemons (juice 2 lemons 
to yield 6 tbsp juice; 
cut remaining 1 lemon 
into wedges for serving)
  • 3/4 tsp spirulina powder
  • 1/2 
small head cabbage, 
thinly shaved

Preparation

  1. In a small saucepan, bring amaranth and 1 cup water to a boil; reduce heat to medium-low and gently simmer for 20 minutes, until cooked down to a thick porridge, stirring occasionally toward end of cooking. Remove from heat.
  2. Position oven rack in second-to-top notch and preheat broiler. Line a large baking sheet with a silicone baking mat or parchment paper.
  3. To a food processor, add cooked amaranth, 1/4 cup parsley, flax, oil, half of garlic, cumin and ½ tsp salt. Process until incorporated. Add chickpeas and onion; pulse to grind chickpeas coarsely, leaving a bit of gravel-sized texture; do not blend.
  4. Drop mixture into 16 rounded 1-tbsp mounds onto prepared sheet, flattening slightly with fingers. Broil for 9 to 10 minutes, until tops are golden. Carefully flip with a spatula; broil 4 to 5 minutes more, until golden brown on top. Let cool on pan for 10 minutes.
  5. While cooling, prepare sauce: In a small blender or food processor, purée tahini, lemon juice, spirulina, 3/4 cup parsley, remaining half of garlic and 1/2 tsp salt, and 1/4 cup water; blend until completely smooth. Line plates with cabbage and top each with 4 falafels, sauce and a lemon wedge for squeezing. Divide remaining 1/4 cup parsley over top. Serve extra sauce on the side for dipping. May be served warm or cold.

Nutrition Information

  • Serving Size: 4 falafels with 1/4 of sauce and cabbage
  • Calories: 352
  • Carbohydrate Content: 40.5 g
  • Fat Content: 17 g
  • Fiber Content: 10 g
  • Protein Content: 13 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 546 mg
  • Sugar Content: 5 g
  • Polyunsaturated Fat Content: 5 g