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CRISPY BAKED FALAFELS + SPICY TAHINI SAUCE

In under an hour you can prepare a batch of twenty falafels that will last all week, and leftovers are perfect for weekday lunches.
Servings 0
Author http://www.lovemefeedme.net/

Ingredients

For the falafels

  • 1½ cup chickpeas one 15oz can drained and rinsed
  • 1 cup packed fresh parsley
  • ½ onion
  • 2-3 cloves garlic
  • 1 tsp cumin
  • ¼ tsp each ginger curry, and cinnamon
  • 2 tbsp chickpea flour aka garbanzo bean flour or besan
  • cornmeal to coat

For the tahini sauce

  • 1 tbsp tahini
  • ½ tsp dijon mustard
  • sriracha or another hot sauce or chili sauce
  • water to thin

Instructions

  • Preheat oven to 400F.
  • In a food processor or blender, blend the parsley, onion, and garlic to a paste.
  • Add 1 cup of the chickpeas and the spices and blend until smooth.
  • Add the rest of the chickpeas and pulse, leaving some bits and pieces of chickpeas for texture.
  • Transfer to a mixing bowl and stir in the chickpea flour.
  • Taste and adjust seasonings if needed.
  • Spread some cornmeal out on a plate.
  • Use a tablespoon to scoop the falafel mixture then roll into a ball, roll the falafel in the cornmeal, and then transfer to parchment lined baking tray. Slightly press down on the tops of the falafel to flatten a bit.
  • Continue this process with the rest of the mixture.
  • Bake for 20-25 minutes or until golden - flipping halfway through.
  • For the tahini sauce simply mix all ingredients.
  • Serve falafels with the spicy tahini sauce, hummus, and veggies or stuffed in a pita!
  • Will keep in the fridge in an airtight container for up to a week.

Notes

You can eat the falafel like that or put them in a pan with a little oil for re-heating or pop them back in the oven when you need them. They freeze very well, so you will have a nice stash of homemade falafel in your freezer, which is super convenient.