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  • Spicy Lemon-Tahini Saice
  • ½ cup plain yogurt
  • ½ cup tahini (seasame seed paste)
  • ¼ cup fresh lemon juice
  • 1/8 teaspoon ground cayenne pepper
  • 1/8 teaspoon paprika
  • Falafel
  • 2 cans (15 oz each) Full Circle Organic Garbazo Beans, rinsed and drained
  • 4 medium garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 1 small onion, coarsely chopped
  • 1/3 cup chopped fresh cilantro leaves
  • 1/3 cup chopped fresh parsley leaves
  • 2 tablespoons Food Club all-purpose flour
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon Food Club baking powder
  • 1 teaspoon Food Club salt
  • 1 teaspoon Food Club ground black pepper
  • 2 ½ cups Food Club vegetable oil


  • Prepare spicy lemon-tahini sauce: In food processor with knife blade attached , purée yogurt, tahini, lemon juice, cayenne and paprika until smooth, occasionally scraping side of bowl with rubber spatula. Transfer to small bowl; cover and refrigerate until ready to serve. Makes about 1 cup.
  • Prepare Falafel: In food processor with knife blade attached, pulse garbazo beans, garlic, and lemon juice until beans are coarsely chopped. Add onion, cilantro, parsley, flour, coriander, cumin, baking powder, salt and black pepper and pulse until mixture is incorporated and sticks together when squeezed in palm of hand, occasionally scraping side of bowl with rubber spatula. Transfer to medium bowl; cover and refrigerate at least 1 hour or up to overnight. Makes about 3 cups.
  • Lightly coat rimmed baking pan with 1 ½ teaspoons oil. Drop about ¼ cupfuls of bean mixture onto prepared pan, then shape into 2 ½ inch balls. Freeze for 15 minutes.
  • Meanwhile, preheat oven to 250 degrees, place separate rimmed baking pan in oven. In 4-quart saucepan, heat remaining oil (should be about 1 ½ inches deep) over medium high heat 6 to 8 minutes or until deep-fat thermometer reaches 370 degrees. Adjust heat as necessary to maintain oil temperature.
  • With slotted spoon, carefully lower 4 prepared falafel into hot oil. Cook 5 to 7 minutes or until dark golden brown. With slotted spoon, transfer falafel to paper towel lined plate to drain, then transfer to baking pan in oven to keep warm. Repeat with remaining balls, reheating oil to 370 degrees between batches. Serve falafel hot with spicy lemon-lahini sauce.
    • 413 Calories
    • 23g Fat (3g Saturated)
    • 3mg Cholesterol
    • 898mg Sodium
    • 44g Carbohydrates
    • 9g Fiber
    • 12g Protein