None of that boxed or fried stuff! Whip up a batch of tahini-coated falafel, baked right in the oven, from scratch. Use them as delicious salad toppers or fold them up in pita bread if you’re in the mood for a wrap.
1. Add the dried chickpeas to a large bowl with plenty of water. Let them soak for 24 hours.
2. Drain the chickpeas and add about half to the bowl of a food processor. Add the
chopped onions and minced garlic. Process until you get a grainy mixture.
3. Pour the mixture into a new bowl and add the rest of the chickpeas to the food
processor. Add the parsley, cilantro, cumin, cayenne, salt and lemon juice. Process
again until you get a grainy mixture and add it to the bowl.
4. Mix everything together so that all the ingredients are evenly distributed. Then, add the
tahini and chickpea flour. Mix again.
5. Using a cookie scoop, take 2 tbsp of the mixture and shape into balls, flattening them
slightly at the end. Place them on a baking sheet lined with parchment paper.
6. Bake the falafels at 400F for 18 minutes, then flip them over and bake for another 15
7. Meanwhile, make the tahini sauce by mixing the tahini and water together until you get a
lighter, thinner liquid. Then, mix in the remaining sauce ingredients.
8. Serve the falafels as salad toppers or fill them into pita pockets, drenched in tahini sauce and topped with tomatoes, pickled turnips, fresh parsley or shredded lettuce.