Falafel with Tahini Sauce

Ingredients

• •1 can (15 oz) chickpeas, drained and rinsed
• •1/2 cup fresh parsley, chopped
• •1/4 cup onion, finely chopped
• •2 cloves garlic, minced
• •1 tsp ground cumin
• •1 tsp ground coriander
• •1/2 tsp baking powder
• •1/4 tsp salt
• •1/4 tsp black pepper
• •1/4 cup all-purpose flour
• •Oil for frying (e.g., vegetable or canola)
• •1/2 cup tahini
• •1/4 cup water
• •2 tbsp lemon juice
• •1 garlic clove, minced
• •Salt to taste
• •Fresh vegetables (e.g., lettuce, tomatoes, cucumber) for serving

Instructions

1. 1

   In a food processor, combine chickpeas, parsley, onion, garlic, cumin, coriander, baking powder, salt, and pepper. Pulse until a coarse mixture forms.

2. 2

   Transfer the mixture to a bowl and stir in the flour until well combined. Refrigerate for 15 minutes to firm up.

3. 3

   Heat oil in a deep frying pan over medium heat. Form the chickpea mixture into small balls (about 1.5 inches in diameter).

4. 4

   Fry the falafel balls in batches for 3-4 minutes, or until golden brown on all sides. Remove and drain on paper towels.

5. 5

   In a separate bowl, whisk together tahini, water, lemon juice, minced garlic, and salt until smooth. Adjust consistency with more water if necessary.

6. 6

   Serve the crispy falafel with tahini sauce and fresh vegetables on the side.