Falafel Bites with Tahini Dip

Ingredients

• 1 cup Dried Chickpeas
• 1/2 medium Onion
• 1/2 cup Fresh Parsley
• 1/4 cup Fresh Cilantro
• 3 cloves Garlic
• 1 teaspoon Cumin
• 1/2 teaspoon Coriander
• 1 teaspoon Baking Powder
• 1 tablespoon Flaxseed Meal
• 1 teaspoon Salt
• 2 tablespoons Olive Oil
• 1/4 cup Tahini
• 2 tablespoons Lemon Juice
• 2-3 tablespoons Water
• 1 clove Garlic

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak chickpeas in water for at least 8 hours or overnight. Drain and rinse well.
2. 2Preheat oven to 190°C.
3. 3In a food processor, combine chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, baking powder (or flaxseed meal), and salt.
4. 4Process until finely ground. If the mixture is too dry, add a tablespoon of water.
5. 5Form the mixture into small balls or patties.
6. 6Place falafel on a baking sheet lined with parchment paper and drizzle with olive oil.
7. 7Bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
8. 8To make the tahini dip, whisk together tahini, lemon juice, water, and garlic until smooth. Add more water if needed to reach desired consistency.
9. 9Serve falafel bites with tahini dip.

Substitutions

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