Baked Falafel Bites with Tahini-Free Dip

Instructions

1. 1Place the 1 cup of dried chickpeas in a large bowl and cover them with at least about 7.5 cm 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 190°C. Line a baking sheet with parchment paper. Take small portions of the falafel mixture and roll them into small balls, about 2.5 cm 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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