Baked falafel
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Ingredients
- 1 3/4 cup dried chickpeas ($1.40)
- 4 cloves garlic ,separated ($0.12)
- 1 small red onion, quartered ($0.50)
- 1 Tbsp cumin ($0.25)
- 1 cup fresh parsley or cilantro (or combo) ($0.20) Parsley is from our garden
- 4-6 Tbsp olive oil ($0.50)
- 1 1/2 tsp salt ($0.04)
- 1/2 tsp pepper ($0.03)
- 1/2 tsp baking soda ($0.02)
- 4 Tbsp lemon juice, separated ($0.00) from our garden
- 1/2 cup tahini ($1.12)
- 1/2 cup water ($0.00)
Instructions
- The day or night before you want to make the falafel, cover the dried chickpeas with 4 inches of water in a large bowl and soak. The beans need to soak between 12- 24 hours.
- Prepare all your ingredients. Preheat oven to 375° F. Drain and rinse the soaked chickpeas in a colander and set aside nearby.
- In a food processor, place the chickpeas, onion, herbs, cumin, garlic, 1 tsp salt, pepper, baking soda and 1 Tbsp lemon juice.
- Pulse until you reach desired consistency scraping the sides from time to time. Mixture should be minced and thick but not pureed. Add more salt and pepper if needed.
- Coat a rimmed baking sheet with 2-3 Tbsps of oil especially where you’re going to place the individual patties. Lightly oil your hands and take a small amount of the falafel mixture (about a couple of tablespoons to 1/4 cup) to form balls then press to make thick patties. Place on baking sheet about a couple inches apart. You may need two sheets to fit 20-24 falafel patties. Add a small amount of oil on top of each patty. Place baking sheets in oven and bake for about 10 minutes on one side until golden.
- Using a spatula, carefully flip each patty and cook for another 10 minutes until golden brown. Remove from oven when ready.
- In the meantime, make the tahini sauce. In a medium-sized bowl, add remaining 3 Tbsp lemon juice and 2 cloves garlic (grated on a microplane) and let sit for a few minutes. Add tahini and whisk slowly pouring ½ cup of water. The sauce will be thick at first but will eventually come together. If you feel it’s still too thick, you can add more water, a little at a time. Adjust seasoning with salt and more lemon juice if needed.
- When ready to serve, drizzle falafel with tahini sauce. Enjoy!
Recipe Notes
* Note regarding pricing: The lemon used in this recipe is from our garden which is why there is no price listed. The price for the pantry items such as tahini, salt and pepper takes into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire jar or bottle. Total price does not include the salad or pita bread. ** All prices in US dollars.
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