I simply baked these bite-size bites instead of deep-frying them and served them up with fresh tomato and cucumbers and a creamy dip made up of fresh lemon, garlic and tahini paste.
If you aren’t a fan of tahini, then try using mashed eggplant with a little bit of olive oil or plain yogurt with grated cucumbers and fresh dill for a tasty alternative to dunk these falafel balls into.
Prep time: 25 minutes | Bake time: 20 minutes | Total time: 45 minutes
For the lemon-garlic tahini sauce
For the falafel balls
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