I love Falafel, and all the spice that comes with it. But adhering to an acid watcher diet and enjoying these Middle Eastern bites does not coalesce. Unless of course, you tailor it with an acid reflux friendly spin. So I went to my cupboard, grabbed those chickpeas, the Tahini, Sumac and some fresh herbs/aromatics in my fridge and went to work on this concoction. And boy did it turn out great. And what I love is that Sumac has the lemony appeal I have been missing – because I cannot have citrus.
I’ve gotta have hummus and tahini sauce to go along with my falafel. So I whipped those up, too to fit within my acid watcher eating lifestyle.
What Inspired Me to Make My own Falafel?
When I dined at one of my favorite Middle Eastern restaurants, Desert Rose, they happily accommodated my dietary needs. But they couldn’t exactly recreate a falafel. Sure they could grill the salmon to order without lemon, pepper or any hot spices/seasonings. They were able serve up any salad to fit my needs, and provide me with olive oil and sumac for my dressing. But there are limitations when it comes to a specific eat such as this. So the next day I decided to make it my own and come up with something close in texture, crunch and a savory-ness that would suit my desire. Maybe not exactly a traditional falafel, but it is something I can enjoy nonetheless.
Here’s my Homemade Twist on Falafel:
Acid Watcher Friendly Falafel Seasoned with Sumac, Fennel and Arugula
Ingredients
- 1 15 oz can chickpeas drained
- 2 Tablespoons Tahini
- 3/4 cup almond meal
- 1 1/2 cups loosely packed arugula
- 2 tsp Sumac
- 1/4 medium fennel bulb chopped
- 1 egg
- 1 tsp Braggs Liquid Aminos
Instructions
- Line a cookie sheet and brush with oil.
- Preheat oven to 350ºF.
- Combine chickpeas, tahini, almond meal, arugula, sumac, fennel, egg and Braggs Liquid Aminos into a food process and process until well combined and thick.
- Scoop out little balls* (I used a 1 oz mini ice cream scoop) and place 2" apart on lined cookie sheet.
- Bake for 20 minutes or until crisp and golden or pan fry at medium heat with 2 tsp oil (5 at a time) and flip every 3 minutes when golden on each side.
- *Makes approximately 20.
Notes
To make the Sesame Tahini sauce:
Blend 1 Tablespoon of Tahini with 1 Tablespoon of your choice of thin, silky yogurt. Trader Joe’s European Style Smooth & Creamy plain, whole yogurt is a good choice. Forager’s Cashew-gurt works well if you are dairy-free. Add a little water to get consistency and mix in 1/2 tsp of Braggs Liquid Aminos.
To make the Hummus:
Combine in a food processor 1 can chickpeas, drained + 2 Tablespoons Tahini + 2-4 Tablespoons lemon juice (substitute for plain, simple Bone Broth* – no seasonings if you’ve got acid reflux issues) – depending on how thick or thin you prefer the hummus. Season with 1/8 tsp sea salt or to taste. Place in Tupperware and coat top with olive oil to prevent drying/caking. Sprinkle with Sumac and top with your favorite toasted nuts/seeds.
*Because I use plain Bone broth instead of lemon juice, I seasoned my latest batch with 2 tsp of lemony Sumac + 1 tsp Braggs liquid aminos.
Disclaimer: I was not compensated in any way to promote any of the brands mentioned in this post. Foragers Cashew-gurt is simply an ingredient I keep on hand because it provides me with the probiotics I need for gut health without triggering my acid reflux. I use Braggs Liquid Aminos because it is acid watcher friendly and it tastes like soy sauce.
