Orange Turmeric Tahini Sauce Recipes

ORANGE AND TAHINI DRESSING

Orange and Tahini Dressing image

The original of this slightly tweaked recipe was found in the 1995 Vegetarian Times Complete Cookbook.

Provided by Sydney Mike

Categories Salad Dressings

Time 5m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons tahini (sesame paste)
1 tablespoon fresh lemon juice
2 tablespoons balsamic vinegar
1/2 cup water
1 medium orange, peeled, sectioned, seeded
1/2 teaspoon dry mustard
2 teaspoons honey (or to taste)
1 dash cayenne pepper (the smallest of dashes!)
1 pinch ground cumin

Steps:

Place all ingredients in a blender or food processor, & puree until smooth.
Great over grilled or roasted veggies!

Nutrition Facts : Calories 33, Fat 0.9, SaturatedFat 0.1, Sodium 3.2, Carbohydrate 6, Fiber 0.7, Sugar 4.8, Protein 0.6

BAKED FALAFEL WITH ORANGE-TAHINI SAUCE

Baked Falafel With Orange-Tahini Sauce image

This weeknight falafel dinner brings the Middle Eastern platter home with a tangy, orange-spiked tahini sauce, bright quick-pickled red onions, and an easy green cabbage and tomato salad. Serve it with prepared hummus and pita for a more filling meal.

Provided by Katherine Sacks

Categories Vegetarian Vegan Wheat/Gluten-Free Dinner Chickpea Coriander Cumin Orange Juice Bake No Meat, No Problem

Yield Serves 4

Number Of Ingredients 17

Ingredients

1 small red onion
1/2 cup plus 1 tablespoon freshly squeezed orange juice, divided
1/4 cup plus 2 teaspoons distilled white vinegar, divided
2 1/2 teaspoons kosher salt, divided
2 (15-ounce) cans chickpeas, drained, rinsed
1 garlic clove, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 cup chopped parsley, divided
5 tablespoons chickpea flour
1 teaspoon baking powder
1/2 cup vegetable oil, divided, plus more for pan
4 pita breads
1/2 cup tahini
2 cups shredded green cabbage
1 cup cherry tomatoes, quartered
Homemade or store-bought hummus (for serving)

Steps:

Preheat oven to 375°F. Thinly slice one-third of onion. Toss slices with 1/4 cup orange juice, 1/4 cup vinegar, and 1/2 tsp. salt in a small bowl; set aside.
Pulse chickpeas, garlic, coriander, cumin, 3/4 cup parsley, 1 tsp. salt, and remanining onion in a food processor until very coarsely chopped, about 30 seconds. Add flour and baking powder and pulse a few more times to combine.
Lightly oil a rimmed baking sheet. Using a 1/4-cup measuring cup, portion out 12 ping pong-sized balls and place on sheet, spacing 1" apart. Gently press down on tops to flatten slightly. Brush tops with 1 Tbsp. oil. Bake falafel, turning balls halfway through, until golden brown and crispy, 20-25 minutes. Wrap pitas in foil and warm in oven during last 5 minutes of baking.
Meanwhile, whisk 1/4 cup oil and remaining 1/4 cup plus 1 tablespoon orange juice, 2 tsp. vinegar, and 1 tsp. salt in a medium bowl. Whisk in tahini and 1/4 cup water until a smooth sauce forms.
Whisk 2 Tbsp. pickling liquid from reserved onions with remaining 3 Tbsp. oil in another medium bowl. Add cabbage, tomatoes, and onions and toss to coat.
Cut each pita into 4 pieces. Drizzle falafel with 2 Tbsp. tahini sauce and top with remaining 1/4 cup parsley. Serve with pita, hummus, salad, and remaining tahini sauce alongside.
Do Ahead
Falafel can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.

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