Crispy Baked Falafel with Tahini Sauce - makes 12 falafel

This is one of my go to recipes that the whole family loves, even the meat eaters! It is so packed with flavor and nutrients that it tastes amazing and feels great too! When we made this in class, everyone adored how easy it was and so many of you have told me that it is now part of your regular dinner rotation!

Ingredients:

1 cup dried chickpeas

1/2 small yellow onion, quartered

4 cloves garlic

1/4 tsp. cayenne

2 tsp. cumin

1 tsp. kosher salt

1/4 tsp. finely ground black pepper

1/2 tsp. coriander

pinch of cardamom

1/2 tsp. baking soda

2 tsp. fresh lemon juice + 2 Tbsp. for the tahini sauce

1/2 cup fresh parsley, chopped (or try a mixture of parsley and cilantro!)

4 Tbsp. olive oil

1/2 cup tahini

Directions:

1. Place the chickpeas in a large bowl or saucepan and cover with water by 3-4 inches. Leave to soak overnight. Do not cook.

2. Pre-heat oven to 375 degrees.

3. Rinse and drain the chickpeas. Pour them into a food processor, fitted with the chopping blade. Add the onion, garlic, 2 tsp. lemon juice, baking soda and all herbs (fresh and dried). Pulse until a coarse meal forms. Scrape the sides of the processor, pushing the mixture down the sides. Process till the mixture will hold together when pinched (between couscous and paste, but more like a paste). Add cold water 1 tablespoon by 1 tablespoon if needed to allow the machine to do it’s work, but keep the mixture as dry as possible. I have never needed more than 1 Tbsp.

4. Taste and adjust seasoning, adding more salt, pepper or cayenne as needed.

5. Grease a large rimmed baking sheet with 2 tablespoons of the olive oil. Roll the mixture into 12 balls, about 2 Tbsp. each, then flatten them into thick patties. Put the falafel on the prepared pan and brush the tops with the remaining 2 Tbsp. of olive oil. Bake 15 minutes, flip them over and bake 15 minutes more.

6. Meanwhile, place tahini, 2 Tbsp. fresh lemon juice and 6 Tbsp. water into a bowl and whisk thoroughly until smooth. Add salt to taste, whisking to combine. This can also be done in a small blender if you have one. Doing so makes a thicker sauce.

*Serve falafel drizzled with the tahini sauce either in a pita or over a bed of rice and/or greens with Israeli salad and quick pickled onions. Enjoy!