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. 1Soak chickpeas in water for at least 8 hours or overnight. Drain well.
2. 2Preheat oven to 375°F (190°C).
3. 3In a food processor, combine chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, baking powder, and salt. Process until finely ground but not a paste.
4. 4Form mixture into small balls.
5. 5Place falafel balls on a baking sheet lined with parchment paper.
6. 6Bake for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
7. 7While falafel is baking, prepare the dip by whisking together olive oil, lemon juice, sunflower seed butter, water, and fresh dill.
8. 8Serve falafel with the lemon-herb dip.

Substitutions

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