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Green Falafel with Tahini Sauce

This quick and easy plant-based meal is perfect for anyone who loves Middle Eastern flavors!

Servings 18 falafel balls

Ingredients

Falafel

  • 1 540 ml 19oz can chickpeas
  • 1/4 cup flour - can use chickpea flour too
  • 2 teaspoons baking powder
  • 4 cloves garlic diced
  • 1/3 cup chopped onion
  • 2 teaspoons cumin
  • 1/2 teaspoons salt + more to taste
  • 1 cup each fresh cilantro and parsley trimmed, washed, and dried
  • Pinch of ground coriander
  • Oil for frying

Tahini Sauce

  • 1/2 cup tahini
  • 1 clove garlic diced
  • 2 teaspoons lemon juice
  • Water to thin

Instructions

  1. In a food processor or high speed blender, process the cilantro and parsley until they’re in small pieces. Add the chickpeas and the other ingredients and process until blended and somewhat smooth (I like some small chunks in my batter for texture). You’ll probably have to stop the blender multiple times to scrape down the sides. This batter should be the texture of cookie dough.
  2. Place the falafel batter into the fridge for at least an hour.
  3. Meanwhile, make the tahini sauce. Combine the sauce ingredients, adding water to thin. While it stands it may thicken, simply add more water to thin again.
  4. Remove the falafel from the fridge and roll into equal-sized balls (there should be around 18).
  5. In a heavy frying pan, heat oil until it shimmers. Add the falafel balls, and cook, flipping once, until crusty and browned on both sides, Remove from pan and set on paper towel.
  6. Serve hot with tahini sauce and yummy sides: pickled turnip, hummus, salad, avocado, hot sauce, tzatziki, pita, whatever.