In the Kitchen: Tahini Sauce, Veggie Falafel & Walnut Crackers
This post is part of a series in which I share recipe assignments from my culinary nutrition program. Each week, we have two to three recipes to make, photograph, and review. I’ll include links to the recipes when they’re available so you can follow along with me if you like.
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Tahini Sauce
Notes: I really enjoyed this tahini sauce recipe. The flavor was robust and there was a nice kick from the garlic at the end! Breath mints were definitely in order afterwards. I think it will be great served over a big bowl of sautéed greens, brown rice, and chickpeas, in addition to being used as a sauce for the falafel burgers. This sauce could not have been any easier to prepare. The only changes I would make for next time would be to decrease the tamari (I found it borderline too salty) and to use my food processor to blend it instead of the Vitamix. I love my Vitamix, but it was a messy process to scrape the sauce out of the bottom around the blades.
A variation of the original recipe can be found here.
Veggie Falafel Burgers
Notes: These are good. Really good. The curry powder (homemade for the win!) imparted a beautiful color and I love that the outside of the falafel became crispy after baking. Having eaten many a soggy veggie burger, that’s no small feat. I followed the recipe as written, using a chia egg to make the falafel patties vegan. I used my food processor’s attachment blade to grate the zucchini and carrots, which made the prep work a cinch.
The original recipe can be found here (form the falafel batter into patties instead of bread).
Walnut Crackers
Notes: Baking these crackers made my apartment smell amazing! I sampled the dough pre-bake, which is risky when it comes to gluten-free flours, but it tasted pretty good and so I knew the final result would be worthwhile. These are delicious, very filling thanks to the almond meal and walnuts, and so simple to make. The only modification I made to the recipe was to use the chia egg alternative and an additional tablespoon of water to help bind the dough, and I used a combination of millet and gluten-free oat flours as the base. I also had to cook the crackers for about five minutes longer than suggested to get them to crisp and brown slightly. The cooking process was super easy. Next time, I’m excited to try adding spices, like a sweeter cinnamon variation or fresh herbs for a savory cracker.
Original recipe can be found here.
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What are you up to in the kitchen this week?
xo
Amanda
Photography by Amanda’s iPhone.
