Dairy-Free Egg-Free Baked Falafel with Tahini Sauce

Ingredients

• 1 cup Dried chickpeas
• 1/2 medium Onion
• 2 cloves Garlic
• 1/2 cup Fresh parsley
• 1/4 cup Fresh cilantro
• 1 teaspoon each Spices (cumin, coriander, paprika)
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 1/2 cup Dairy-free tahini sauce

Instructions

1. 1Place the 1 cup of dried chickpeas into a large bowl and cover them with at least 4 cups of cold water. Let the chickpeas soak for a minimum of 8 hours, or preferably overnight, until they have significantly expanded and softened.
2. 2Drain the soaked chickpeas thoroughly using a colander, then rinse them under cold running water for 30 seconds.
3. 3Roughly chop the 1/2 medium onion and the 2 cloves of garlic. Add the drained 1 cup of chickpeas, the chopped 1/2 medium onion, the chopped 2 cloves of garlic, the 1/2 cup of fresh parsley, the 1/4 cup of fresh cilantro, 1 teaspoon of cumin, 1 teaspoon of coriander, 1 teaspoon of paprika, 1 teaspoon of baking powder, and 1 teaspoon of salt to a food processor.
4. 4Pulse the mixture in the food processor until it is finely ground but still has some texture and is not completely smooth. The mixture should hold together when pressed.
5. 5Using your hands, roll the falafel mixture into small balls, about 1.5 inches (4 cm) in diameter. You should get approximately 12-15 falafel balls.
6. 6Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper, then arrange the formed falafel balls on the lined baking sheet, ensuring they are not touching each other.
7. 7Drizzle the 2 tablespoons of olive oil evenly over the tops of all the falafel balls.
8. 8Bake the falafel balls in the preheated oven at 375°F (190°C) for 25 to 30 minutes, or until they are golden brown and firm to the touch.
9. 9Carefully remove the baked falafel from the oven. Serve them immediately with the 1/2 cup of dairy-free tahini sauce.

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