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Charred Broccoli Falafel with Charred Lemon Tahini and Tzatziki Sauce Recipe:

Ingredients

Single batch

Charred Broccoli

  • 2 1/4 Cups Raw Broccoli - 1 Cup Charred
  • 1/2 Tablespoons Extra Virgin Olive Oil
  • Dash of Salt and Pepper

Falafel

  • 3/4 Cup Dried Garbanzo Beans – 1 1/2 Cups soaked
  • Filtered Water
  • 1/4 white Onion - diced
  • 2 Cloves Garlic - minced
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1/2 Teaspoon Paprika
  • 1/2 Teaspoon Chili Flakes
  • 1 Teaspoon Sea Salt
  • 3/4 Cup Cilantro
  • 6 Tablespoons Garbanzo Bean Flour
  • 1 Cup Charred Broccoli - recipe above

Double batch

Charred Broccoli

  • 4 1/2 cups Raw Broccoli - 2 Cup Charred
  • 1 Tablespoons Extra Virgin Olive Oil
  • Dash of Salt and Pepper

Falafel

  • 1 1/2 Cup Dried Garbanzo Beans 3 Cups Soaked
  • Filtered Water
  • 1/2 White Onion - diced
  • 4 Cloves Garlic - minced
  • 2 Tablespoon Lemon Juice – fresh squeezed
  • 1 Teaspoon Paprika
  • 1 Teaspoon Chili Flakes
  • 2 Teaspoon Sea Salt
  • 1 1/2 Cup Cilantro
  • 3/4 Cup Garbanzo Bean Flour
  • 2 Cup Charred Broccoli - recipe above
  • Charred Lemon
  • 1 - 2 Organic Lemons – sliced to 1/4 inch
  • Extra Virgin Olive Oil
  • Sea Salt

Charred Lemon Tahini Sauce

  • 1/2 Cup Roasted Tahini
  • 1/4 Cup about 4 slices Charred Lemon
  • 1/4 Cup Extra Virgin Olive Oil
  • 2/3 Cup Filtered Water
  • 1 Clove Garlic
  • 1/2 Teaspoon Sea Salt

Charred Lemon Tzatziki

  • 12 oz. Greek plain Yogurt has to be Greek due to less water
  • 1/4 Cup about 4 slices Charred Lemon
  • 1/2 Cucumber - peeled - deseeded
  • 1 Cloves Garlic
  • 1/4 Cup Fresh Chives - optional
  • 1/2 Teaspoon Sea Salt – or to taste
  • Dash of Black Pepper

Garnish options:

  • Radish
  • Cucumber
  • Tomato
  • Charred Broccoli I did 3 cups raw broccoli

Instructions

Garbanzo Beans

  1. Put the beans in a bowl and add water two inches above the beans, leave overnight for at least 12 hours then drain and rinse. Set aside.

Charred Broccoli

  1. Preheat oven to 425 degrees
  2. Line a baking sheet with parchment paper.
  3. Toss together the broccoli, oil, salt and pepper. Spread out on the baking sheet and place on middle rack.
  4. Roast for 15 minutes, then stir broccoli around for even cooking.
  5. Roast for another 5 to 10 minutes and make sure and check on them every 5 minutes, until broccoli is as charred as you like it.

Falafel

  1. Add a tablespoon of olive oil to a large nonstick skillet, on a medium-low heat.
  2. Add the onions and saute for about 5 minutes then add the garlic and salt then saute until the garlic just starts to become golden.
  3. Add the onion/garlic, lemon juice and spices into a food processor, scrape the edges one time and pulse a few more times.
  4. Add the cilantro and the garbanzo beans and pulse about 15 times, you want it a bit chunky.
  5. Add the flour and half the broccoli then pulse a few more times making sure to incorporate all the flour.
  6. Add the remaining broccoli and pulse a few more times.
  7. Put in the refrigerator for at least 20 minutes.

Assemble

  1. Pre-heat oven to 375
  2. Line a baking sheet with parchment paper.
  3. Form into golf ball size balls and press flat to form a disc and place them on the baking sheet.
  4. Bake for 15 minutes then flip them over for 10 more minutes or until golden. Serve everything separately to let your guest build their own sandwich.

Charred Lemon

  1. Slice the lemons no less than a 1/4 inch or the flesh will dissolve.
  2. Lightly coat in olive oil and lightly sprinkle with sea salt.
  3. Turn on the burner to medium-high heat.
  4. Heat up a cast iron skillet or in the frying pan and when hot add the lemons in a single layer.
  5. Cook until the lemons just beginning to char then flip to char the other side. (about 2 -3 minutes on each side)

Tahini

  1. Measure and add everything to a food processor or blender and puree.
  2. It will thicken a bit if refrigerated. You can add more water if desired.

Tzatziki

  1. Peel the cucumber, cut in half and scrape out the seed with a spoon, then shred by hand or in the food processor using the shred attachment.
  2. Spread the cucumber on a cloth napkin or towel and sprinkle with a little salt, then squeeze out as much water as possible.
  3. You will be amazed at how much comes out, keep squeezing cause more will keep coming out.
  4. Put into a food processor with everything else and puree.
  5. It will thicken a bit if refrigerated. You can add more water if desired.