Baked Falafel with Tahini Sauce

Ingredients

• 2 cans (15 oz each) chickpeas, drained and patted dry
• 1/2 onion, roughly chopped
• 3 cloves garlic
• 1/2 cup fresh parsley
• 1/4 cup fresh cilantro
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking powder
• 3 tbsp all-purpose flour or chickpea flour
• Salt and black pepper, to taste
• 2 tbsp olive oil, for brushing
• 1/4 cup tahini
• 2 tbsp lemon juice
• Water, to thin the tahini sauce

Instructions

1. 1Preheat the oven to 400 F and line a baking sheet with parchment paper.
2. 2Combine the chickpeas, onion, garlic, parsley, cilantro, cumin, and coriander in a food processor and pulse until finely chopped but not pureed into a paste.
3. 3Transfer to a bowl, stir in the baking powder and flour, and season with salt and pepper; the mixture should hold together when pressed.
4. 4Shape the mixture into 16 small patties or balls and arrange on the baking sheet, then brush each generously with olive oil.
5. 5Bake for 12 minutes, flip carefully, and bake for another 10 to 12 minutes, until golden brown and firm.
6. 6Meanwhile, whisk together the tahini, lemon juice, a pinch of salt, and enough water to reach a pourable consistency.
7. 7Serve the falafel warm, drizzled with tahini sauce or alongside it for dipping.

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