Falafel

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. Place the mixture in a bowl and repeat the process with the other half of the ingredients.
2. 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. Place in the bowl with the chickpeas mixture. Add all other ingredients and mix until well combined. Cover and place in fridge for an hour.
3. Preheat your oven to 400°F, line a baking sheet with parchment paper, drizzle with olive oil and set aside.
4. Make 2" patties out of the chickpea mixture. Place on baking sheet and drizzle with a little more olive oil.
5. Bake for 15 minutes then flip, bake for another 15 minutes.
6. Wisk together tahini, lemon juice and salt. Start adding a little water as the tahini thickens and dries to cause it to become a pale, gray sauce.
7. Let falafel cool, then serve with tahini sauce!