1 ¾ cup dried chickpeas (do NOT use canned chickpeas)
2 medium cloves garlic
1 cup chopped onion (about 1 small onion)
2 teaspoons ground cumin
1 teaspoon ground coriander
pinch cayenne
1 ¾ teaspoons sea salt
½ teaspoon freshly ground black pepper
½ teaspoon baking soda
1 Tablespoon freshly squeezed lemon juice
¾ cup chopped parsley (or mix with chopped cilantro)
¼ cup whole wheat pastry flour or GF flour blend or chickpea flour
unrefined cold pressed extra-virgin olive oil for brushing the pan and the falafel
<br><br>
Sauce:
<br>
½ cup tahini
1/3 cup – ½ cup warm water to achieve right consistency and depending on the bitterness of the tahini
1 medium garlic clove (minced)
½ teaspoon sea salt or to taste
1 Tablespoon freshly squeezed lemon juice
Categories
makes 20-24 falafel
Steps
Put dried chickpeas in a bowl and cover with water by a few inches. Soak 12-24 hours, making sure chickpeas stay completely submerged in water the entire time.
Preheat oven to 375 degrees. Line a baking sheet with unbleached parchment paper and grease the paper with olive oil.
Drain the chickpeas, and add to a food processor with garlic, onion, spices, salt and pepper, baking soda, lemon juice, parsley and flour. (Use a meat grinder if you have one.) Pulse the mixture, scraping down the sides as necessary, until it looks like couscous. The mixture will be quite crumbly.
Form the mixture into about 20 balls, 1 ½ inches each. Press down on the tops to flatten them into thick patties. You can add a little extra flour if they are not holding together. Place them on the prepared baking sheet. Brush the tops with oil.
Bake for 15 minutes on each side or until golden. You can fry them in oil, as well (not as healthy.)
Blend all the sauce ingredients in a blender adjusting water to achieve right consistency. You want a thin sauce.
Serve falafel with tahini sauce in a pita or lettuce leaves. Chopped tomato and cucumber salad is a nice accompaniment.
Reviews
Sue B on 2023-02-20 (5 stars): Made this for the first time last night - a huge hit in our vegan household. I had lettuce leaves, but opted instead to serve the falafel over roasted veggies - all drizzled with the tahini sauce. Leftovers today with the leaves and a tomato/cucumber salad. Thank you again for your hard work in creating recipes that work!!
Janet on 2015-08-27 (5 stars): I just made a batch of these for tonights's dinner and l flattened a couple and pan sauteed ... served over salad with your tahini recipe for a quick lunch. They are absolutely delicious!!! Also, I have a meat grinder attachment for my Kitchenaid mixer that I only use once a year to make filling for "hamentachen" cookies. The texture is just perfect. And by putting all the vegetables in there with the chickpeas, it had ideal texture and it was VERY easy to work with. Not as quick as a food processor, but really impressive. Thanks for a great recipe. I think my family will love dinner tonight!
