Gluten-Free Falafel Plate with Tahini Sauce

Ingredients

• 1 cup Dried chickpeas
• 1/2 medium Onion
• 1/4 cup Parsley
• 1/4 cup Cilantro
• 2 cloves Garlic
• 1 tsp Cumin
• 1/2 tsp Coriander
• 2 tbsp Chickpea flour
• for frying Olive oil
• 1/4 cup Tahini
• 2 tbsp Lemon juice
• 2 tbsp Water
• to taste Salt
• 1 Cucumber
• 1 Tomatoes
• 1 head Lettuce

Instructions

1. 1The night before, place the 1 cup of dried chickpeas in a bowl and cover with plenty of water. Let them soak for at least 12 hours or overnight.
2. 2Drain and rinse the soaked 1 cup of chickpeas. Put them into a food processor along with the 1/2 medium onion (chopped), 1/4 cup parsley, 1/4 cup cilantro, 2 cloves garlic, 1 tsp cumin, 1/2 tsp coriander, 2 tbsp chickpea flour, and a pinch of salt.
3. 3Process the mixture until it forms a coarse paste. Be careful not to over-process it into a smooth puree; you want some texture.
4. 4Shape the chickpea mixture into small, round patties, about 1.5 inches in diameter. You should have enough mixture for about 12-16 patties.
5. 5Pour enough olive oil into a large, heavy-bottomed skillet to reach a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).
6. 6Carefully place the falafel patties into the hot olive oil, being careful not to overcrowd the skillet. Fry for 3-5 minutes per side, until they are golden brown and crispy. Use a slotted spoon to remove the falafel and place them on a plate lined with paper towels to drain.
7. 7While the falafel are frying, prepare the tahini sauce. In a small bowl, whisk together the 1/4 cup tahini, 2 tbsp lemon juice, 2 tbsp water, and a pinch of salt until the mixture is smooth and creamy.
8. 8Cut the 1 cucumber into slices and the 1 tomatoes into wedges. Wash and separate the leaves of the 1 head lettuce. Arrange the prepared vegetables on a serving plate.
9. 9Serve the hot, crispy falafel patties alongside the tahini sauce and the fresh vegetable salad.

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