Baked Green Falafel with Tahini

By kelsa94

This falafel is baked not fried and it still is full of flavor!

Ingredients

• 1 cup raw dried chickpeas, soaked overnight
• 1 cup chopped parsley
• 1 cup chopped cilantro
• 1 tsp coriander
• 1/2 tsp cumin
• 1/2 tsp black pepper
• 1/2 tsp hot paprika
• 1/4 tsp all spice
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/16 tsp cardamon
• 1 tsp salt
• 1 tsp lemon zest
• 2 tbs extra virgin olive oil
• Cooking spray
• 1/2 cup tahini paste
• 1/4 cup plus 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 cup water
• 1 large cucumber (we prefer seedless), diced
• 1 pint of grape tomatoes (we like to mix red and yellow), sliced in half
• 1/4 cup chopped parsley
• 3 tbsp fresh squeezed lemon juice
• 3 tbsp extra virgin olive oil
• Salt to taste

Details

Servings 24
Preparation time 15mins
Cooking time 30mins
Adapted from mayihavethatrecipe.com

Preparation

Step 1

Instructions

Pre-heat oven at 400F

Generously spray a mini muffin tin with cooking spray

Combine all ingredients, except olive oil in the food processor

Pulse a few times until all the ingredients are well combined, but not completely smooth

Place mixture in a bowl, add olive oil and mix well

Using your hands, or a small ice cream scoop form small balls and place them in the mini muffin tin

Bake at 400F for 15 minutes

Serve with pita bread, pickles, tahini sauce and cucumber tomato salad

Instructions

In a small bowl, whisk together tahini, salt and lemon juice until it thickens

Add water, 1 tablespoon at a time and mix until well incorporated. For thinner sauce, add more water one tablespoon at a time. Refrigerate until ready to use (note: sauce will thicken slightly when refrigerated)

Instructions

Mix all the ingredients in a medium size bowl. Toss and let it sit for a few minutes

Enjoy! From May I have that recipe