Vegan baked falafel with lemon tahini sauce

Name: Vegan baked falafel with lemon tahini sauce
Yield: 5-6 people (about 30 falafel balls)
Ingredients: 2 cups dry chick peas ( (garbanzo beans, y'all)); 3 spring onions (scallions) rough chopped ((or use 1/2 onion)); 3-5 cloves garlic; 1 tbsp flour; 1-2 tsp salt (to taste); 2 tsp cumin; 1 tsp ground coriander; pinch black pepper; 1/2 tsp hot sauce; 2-3 tbsp aquafaba (water from a can of chickpeas or cooking water from cooked chickpeas. Not soaking water. Can sub water. ); 1/2 cup tahini; 1/2 cup water; 1-2 cloves garlic (you know you want 2 cloves); 1/2 tsp salt; lemon juice juice of one lemon

These baked falafel are crunchy on the outside, tender and flavourful on the inside. They pack a garlicy punch, which I appreciate!! Please do start with dry, soaked (not cooked), chickpeas, not canned. That is what takes these falafel up a notch!!

Course

Main Dish, Snack

Cuisine

Middle eastern

Servings

people (about 30 falafel balls)

Ingredients

Falafel

2 cups dry chick peas (garbanzo beans, y'all)
3 spring onions (scallions) rough chopped (or use 1/2 onion)
3-5 cloves garlic
1 tbsp flour
1-2 tsp salt to taste
2 tsp cumin
1 tsp ground coriander
pinch black pepper
1/2 tsp hot sauce
2-3 tbsp aquafaba water from a can of chickpeas or cooking water from cooked chickpeas. Not soaking water. Can sub water.

Lemon tahini sauce

1/2 cup tahini
1/2 cup water
1-2 cloves garlic you know you want 2 cloves
1/2 tsp salt
lemon juice juice of one lemon

Course

Main Dish, Snack

Cuisine

Middle eastern

Servings

people (about 30 falafel balls)

Ingredients

Falafel

2 cups dry chick peas (garbanzo beans, y'all)
3 spring onions (scallions) rough chopped (or use 1/2 onion)
3-5 cloves garlic
1 tbsp flour
1-2 tsp salt to taste
2 tsp cumin
1 tsp ground coriander
pinch black pepper
1/2 tsp hot sauce
2-3 tbsp aquafaba water from a can of chickpeas or cooking water from cooked chickpeas. Not soaking water. Can sub water.

Lemon tahini sauce

1/2 cup tahini
1/2 cup water
1-2 cloves garlic you know you want 2 cloves
1/2 tsp salt
lemon juice juice of one lemon

Instructions

Soak the dry chick peas in cold water overnight or cover with boiling water and hot soak for one hour. Drain and rinse the beans.
Preheat oven to 375F.
Place all the ingredients in a food processor
Pulse until the mixture is a coarse meal, similar to cous cous. You will need to scrape down the sides of the bowl with a spatula. Add a touch more flour if too wet, or a touch more aqufaba if too dry.
Using your hands, roll the falafel into balls, and place on a baking sheet. You can either grease the sheet with a tbsp of oil, or use baking paper. If you wish, you can brush each ball with a touch of olive oil, but I didn't and my falafel balls were 10/10 (says me)
Bake for 10 mins, flip the balls and bake another 10-15 mins until slightly browned. (I forgot to flip the second tray and they were still excellent!)

Lemon tahini sauce

Add tahini, lemon, garlic, water and salt in the blender and whiz on high for 1-2 mins til well blended.

Recipe Notes

These falafel are wonderful on a plate with rice and salad, or in a pita with lettuce, pickled radish, cucumber, tomatoes..... whatever you fancy!!!

Thanks to Tori Avey at https://toriavey.com/ for the recipe inspiration!

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