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1
Grind flax and sesame seeds in a coffee grinder or food processor.
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2
Add chickpeas, along with ground flax and sesame seeds to food processor and combine until smooth. Add onion, garlic, parsley, lemon juice, black pepper, paprika, cumin, and VegiZest to bean mixture and blend until combined. Add garbanzo bean flour and process again, until evenly distributed. Bean mixture should be smooth and thick; it will ball up in the processor.
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3
Press thawed spinach into a colander. Place bean mixture into a separate bowl and slowly add the spinach to the bean mixture. Mix with spatula just until spinach is evenly distributed.
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4
Form mixture into six burgers, using about a half cup of batter for each patty. Place on non-stick, lightly oiled cookie sheet.
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5
Bake at 350 for 25 minutes. Turn over each patty and bake for another 15 minutes. Allow burgers to cool 10 minutes before serving.
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6
To make tahini sauce, process all sauce ingredients in a food processor or high powered blender until smooth. If using sesame seeds instead of tahini, grind seeds prior to adding other ingredients.
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7
Enjoy with falafels with lettuce, tomato, and tahini sauce alone or with a whole wheat pita.
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8
Garbanzo bean flour can be found in health food markets and supermarkets in the gluten-free or health food section.
