19 Sep Baked falafels with spicy tahini sauce
This recipe will make approx. 20 falafels depending on their size. I like to freeze the uneaten ones in a freezer bag so that I have another meal ready for another night. My husband also likes to make himself a sandwich for lunch with a pita bread and 2 falafels inside with of course the tahini sauce. He usually adds lettuce or fresh herbs and it is delicious!
Ingredients (makes approx 20 falafels depending on size)
- 1 ¾ cup of dry chick peas
- 2 garlic cloves, chopped
- 1 small onion quartered
- 1 Tbsp. of ground cumin
- 1 cup of fresh herbs, chopped (coriander, parsley)
- 1 large carrot cut into large coins
- 1 teaspoon of salt
- ½ teaspoon ground pepper
- ½ teaspoon of baking soda
- Juice of one lemon
- ½ cup of tahini
- 4 Tbsp. olive oil
- Sriracha (optionnel)
- Soak chick peas in a large bowl of water overnight or 12 to 24 hours total. Make sure there is enough water to cover chick peas with at least 4 cm of water on top. The chick peas will be ready once they can come undone by squeezing between fingers.
- Preheat oven to 375 F.
- In the meanwhile, put chick peas, garlic, onion, cumin, herbs, carrot, salt, pepper, baking soda, and the juice of half the lemon (keep the other half for the tahini sauce), in the food processor. Pulse until the mix becomes minced but not pureed. You can add water or lemon juice if the mix has a hard time blending but not too much because you don’t want a wet mix.
- Oil a baking sheet with half the olive oil and form balls with the chick pea mix. Place on the baking sheet and flatten to obtain nice thick patties. Brush the rest of the olive oil on top of the patties and bake in the oven until golden, approx. 10 to 15 minutes and then turn the patties over to get the other side golden as well another 10 to 15 minutes.
- In the meanwhile, whisk the tahini with ¼ cup of water, the juice from the other half of the lemon, some sriracha sauce to taste and salt if needed. Enjoy the falafels with the tahini sauce.