Falafel

This simple falafel recipe is high in protein, fiber, and complex carbohydrates. Serve with tahini sauce for a healthy snack or meal, especially good for regaining nutrients while observing Ramadan. We hope you enjoy making this meal that is both rich in taste and history!

INGREDIENTS

• 3 cups cooked chickpeas, divided in half 
• 1 cup fresh parsley, divided in half 
• 3 cloves garlic, minced, divided in half 
• 1 small red onion, roughly chopped, divided in half 
• 1 cup fresh cilantro, divided in half 
• 1/4 tsp cayenne pepper
• 1 tbsp lemon juice
• 2 Tbsp of all-purpose flour
• ½ tsp baking soda
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• Salt, to taste olive oil, for drizzling

Tahini Sauce:

• ½ cup tahini 
• 1 tbsp lemon juice
• Pinch of salt 
• ½ cup water 

DIRECTIONS

1. Working in two batches, add half of the chickpeas, parsley, garlic, onion and cilantro to a food processor and blend until you are left with a paste that is not completely smooth but holds together when pinched, almost like sand.
2. Place the mixture in a bowl and repeat the process with the other half of the ingredients. In a 7" or 8" XD fry pan , toast the cumin and coriander seeds, then grind them down until smooth. You can use a mortar and pestle for this or food processor.
3. Place in the bowl with the chickpeas mixture. Add all the other ingredients and mix until well combined. 
4. Cover and place in fridge for an hour.
5. Preheat your oven to 400°F, line a baking sheet with parchment paper, drizzle with olive oil and set aside.
6. Make 2" patties out of the chickpea mixture.
7. Place on baking sheet and drizzle with a little more olive oil. Bake for 15 minutes, then flip, bake for another 15 minutes. 
8. Wisk together tahini, lemon juice, and salt. Start by adding a little water as the tahini thickens and dries to cause it to become a pale, gray sauce. 
9. Let falafel cool, then serve with tahini sauce!