Ingredients: |
Ingredients: For the falafel:
2 (14.5 oz.) cans chickpeas (or 3 cups homemade crock pot chickpeas, rinsed and drained
1 cup chopped red onion
4 cloves of garlic, chopped
1/2 cup loosely packed cilantro
1/4 cup loosely packed parsley
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
Pita bread, for serving
Lettuce and tomato, for serving
For the tahini sauce:
1/4 cup tahini (see notes)
2 tablespoons lemon juice
2-3 tablespoons of water
salt and pepper to taste
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Directions: |
Directions:Combine the chickpeas, red onion, garlic, cilantro and parsley in a food processor. Process until broken down but still a little chunky.
Transfer the mixture to a bowl and add the remaining ingredients (through baking soda). Mix well.
Form the falafel mixture into patties. I like doing small, thick patties - it makes it easier to flip them and they hold together better. Plus, you get a generous bite!
Place the patties on a plate, then cover and refrigerate for at least 1 hour. Or, you can stick the patties in the freezer for 20-30 minutes.
Preheat the oven to 400. Remove falafel patties and space them out evenly on a baking pan sprayed with cooking spray.
Bake at 400 for 20 minutes, then flip carefully. If any of the patties fall apart a little, you can carefully use the spatula and your hand to smush them back together. They firm up by the time they are finished baking.
Bake another 10-15 minutes, until well browned and firm.
In the meantime, make the tahini sauce. Mix the tahini, lemon juice, 2 tablespoons of water and a dash of salt and pepper in a small bowl. Add an additional tablespoon of water, if needed, to get it to a drizzling consistency. (It will depend on the thickness of your tahini.)
Once they are finished cooking and nicely browned, remove the falafel patties and let cool for a couple minutes on the pan.
Serve in the pitas with the tahini sauce, and enjoy! |
This recipe for Homemade Falafel with Tahini Sauce is from