Baked Falafel Bites with Tahini-Free Dip

Ingredients

• 1 cup Dried Chickpeas
• 1/2 medium Onion
• 1/4 cup Fresh Parsley
• 1/4 cup Fresh Cilantro
• 2 cloves Garlic
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 2 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 2 tablespoons Sunflower Seed Butter
• 2 tablespoons Water
• 1 tablespoon Fresh Dill

Instructions

1. 1Place the 1 cup of dried chickpeas in a large bowl and cover them with at least 3 inches of cold water. Let them soak for a minimum of 8 hours or overnight, then drain the chickpeas very well in a colander.
2. 2Finely chop the 1/2 medium onion. Roughly chop the 1/4 cup of fresh parsley and 1/4 cup of fresh cilantro. Peel and roughly chop the 2 cloves of garlic.
3. 3In a food processor, add the drained 1 cup of chickpeas, the chopped 1/2 medium onion, the chopped 1/4 cup of fresh parsley, the chopped 1/4 cup of fresh cilantro, the chopped 2 cloves of garlic, 1 teaspoon of cumin, 1 teaspoon of coriander, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. Process the mixture until it is finely ground but still has some texture and is not a smooth paste.
4. 4Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Take small portions of the falafel mixture and roll them into small balls, about 1-inch in diameter, then place them onto the prepared baking sheet.
5. 5Bake the falafel balls in the preheated oven for 25 to 30 minutes. After 12-15 minutes, carefully flip each falafel ball using a spatula. Continue baking until they are golden brown on all sides and feel firm to the touch.
6. 6While the falafel bakes, prepare the dip. In a small bowl, whisk together the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 tablespoons of sunflower seed butter, 2 tablespoons of water, and 1 tablespoon of fresh dill until smooth and well combined.
7. 7Serve the baked falafel bites immediately with the lemon-herb dip.

Substitutions

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