Fresh and Spicy Baked Falafel with Tahini Dressing
Chickpeas are prominent members of the pea family, and they should absolutely become part of your plant protein repertoire. These herbaceous falafel balls come together easily in a food processor. Serve them with pita bread, crunchy veggies, and tahini sauce for a summer dinner to remember. . Photo credit
Adapted from Sprouted Kitchen
| Yield: 4-6 servings | Time: 30 minutes |
Ingredients
Falafel
2 15-ounce cans chickpeas, drained and rinsed
1 yellow onion, roughly chopped
2 cloves garlic, smashed
1 serrano pepper, roughly chopped
1 teaspoon baking powder
3 tablespoons all-purpose flour
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon ground cumin
½ cup chopped parsley
2 tablespoons fresh oregano
1 tablespoon extra-virgin olive oil, plus more for brushing
2 tablespoons fresh mint leaves
Tahini dressing
½ cup tahini
2 tablespoons extra-virgin olive oil
2 tablespoons orange juice
2 tablespoons water, plus more if necessary
1 clove garlic, minced
Salt and pepper, to taste
Naan, tortillas, or lettuce (optional)
Preparation
Preheat the oven to 425F with the rack placed in the middle. Prepare a rimmed baking sheet with parchment paper.
In the bowl of a food processor combine the chickpeas, onions, garlic, serrano pepper, baking powder, flour, salt, pepper, cumin, parsley, oregano, and olive oil. Pulse until mixture becomes a very coarse paste. It should stick together, but it should not get to the point of resembling hummus.
Using your hands, form mixture into ping pong-sized balls and place them two inches apart on the prepared baking sheet. Brush the top of each ball with olive oil and bake for 15-20 minutes, until golden brown and crisp. Allow to cool.
Meanwhile, make your dressing. In a small bowl, whisk all of the ingredients together, adding more water if the consistency seems too thick.
Drizzle dressing over falafel. Garnish with mint. Serve on naan, tortillas, or a bed of lettuce, if desired.