Real Food Reset Recipe: Falafel with Maple Tahini Sauce

Custom Recipe by Colleen Faltot | NCI COACH & SPECIALIST, NASM PERSONAL TRAINER | Grist Mill Fitness & Nutrition

Each month, we partner with leading dietitians and nutritionist to bring you a 3-Day Program of our nutrient-dense smoothies along with easy recipes for dinner, and a custom grocery list. We aren't fans of cleanses or quick-fixes — we believe in healthy habits built on real and quality ingredients. We want to empower you to cook delicious, wholesome meals at home.

Colleen Faltot, nutrition specialist and owner of Grist Mill Fitness and Nutrition created this delicious Falafel with Maple Tahini Sauce recipe in partnership for our December Real Food Reset. It's packed with flavor, dense in plant-protein and super simple to make. We hope you enjoy!

Join us for for this month's Real Food Reset here!


1 cup dried chickpeas

1 tbsp fresh parsley

1 tbsp fresh dill

1/2 white onion

1 clove garlic

Kosher salt and pepper to taste

1 tsp cumin

1 tsp coriander

1/2 tsp cayenne Pepper 

1 tablespoon baking powder

1/2 tsp baking soda

Sesame seeds or sliced almonds

Optional — mixed greens


Maple Tahini Sauce:

1/4 cup tahini

1/4 cup water

3 teaspoons lemon juice

1 teaspoon apple cider vinegar

1 tablespoon maple syrup

1 teaspoon garlic powder

¼ teaspoon sea salt 


Soak dried chickpeas for 24 hours. Cover them in plenty of water and add baking soda to help soften them as they soak. The chickpeas will double in size as they soak. Drain very well.

Preheat oven to 375ºF and make mixture. Coat a rimmed pan with olive oil and set aside. Add chickpeas, fresh herbs, garlic, onion, and spices to food processor and pulse a little bit at a time until the mixture is finely ground. Transfer the falafel mixture to a bowl, cover and refrigerate for at least 1 hour or overnight. The chilled mixture will hold together better, making it easier to form the falafel patties. 

Form patties or balls. Once the falafel mixture has been plenty chilled, stir in baking powder and toasted sesame seeds, then scoop golf ball-sized mixture and form into balls or patties (if you go the patties route, do not flatten them too much, you want them to still be nice and fluffy when they’re cooked.) 

Bake. Bake for 30 minutes, flipping the falafels halfway through baking, until they are deep golden. 

Maple Tahini Sauce

Place all the ingredients in a blender and combine until smooth.

Falafels and sauce can be enjoyed on a bed of greens!

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published