Gluten-Free Falafel with Tahini Sauce

Ingredients

• 1 cup Chickpeas
• 1/4 cup Chickpea Flour
• 1/2 medium Onion
• 2 cloves Garlic
• 1/4 cup Cilantro
• 1/4 cup Parsley
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Baking Soda
• 1 cup Vegetable Oil
• 1/4 cup Tahini
• 2 tbsp Lemon Juice
• 2 tbsp Water
• 1 clove Garlic

Instructions

1. 1Place the 1 cup of chickpeas in 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 overnight, until they have doubled in size and softened. Drain the soaked chickpeas completely and rinse them thoroughly under cold running water.
2. 2Roughly chop the 1/2 medium onion and the 2 cloves of garlic (for the falafel mixture). In a food processor, combine the drained 1 cup of chickpeas, the chopped 1/2 medium onion, the chopped 2 cloves of garlic, the 1/4 cup of cilantro, the 1/4 cup of parsley, the 1 tsp of cumin, the 1 tsp of coriander, the 1/2 tsp of baking soda, and the 1/4 cup of chickpea flour. Process the mixture in short pulses until it is finely ground but still has some texture, not a completely smooth paste.
3. 3Transfer the falafel mixture to a bowl. Using your hands, shape the mixture into approximately 1-inch (2.5 cm) balls or 1.5-inch (3.8 cm) diameter patties, about 1/2-inch (1.3 cm) thick. Place the shaped falafel on a plate or baking sheet.
4. 4Pour the 1 cup of vegetable oil into a large heavy-bottomed pot or a deep 3-quart (2.8 liter) saucepan. Heat the oil over medium heat until it reaches 350°F (175°C). If you do not have a thermometer, you can test the oil by dropping a tiny piece of the falafel mixture into it; it should sizzle immediately and float to the surface within a few seconds.
5. 5Carefully place 4-5 falafel pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the cooked falafel from the oil and place them on a plate lined with paper towels to drain excess oil.
6. 6While the falafel are frying or cooling, mince the remaining 1 clove of garlic (for the sauce). In a small bowl, whisk together the 1/4 cup of tahini, the 2 tbsp of lemon juice, the 2 tbsp of water, and the minced 1 clove of garlic until the sauce is smooth and creamy. If the sauce is too thick, add a tiny bit more water, 1 teaspoon at a time, until it reaches your desired consistency.
7. 7Serve the falafel immediately while hot, alongside the prepared tahini sauce. The falafel are best enjoyed fresh.

Substitutions

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