Three White Coats
Baked Falafel
INGREDIENTS
(4-6 servings)
Falafel
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Chickpeas (1 lb, soaked overnight)
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onion (1)
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garlic (5 cloves)
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extra virgin olive oil (2 Tbs)
White Sauce
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tahini (1/3 cup)
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grass-fed yogurt (1/3 cup)
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lemon juice (1 lemon)
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water
METHOD
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Cover the dry chickpeas with several inches of water and leave overnight.
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Next day, in a food processor, combine onion, garlic, spices, and herbs and process until finely chopped. Add soaked (uncooked) chickpeas and process until the mixture is well-combined and smooth.
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Make patties about 2 inches wide and 1/2 inch thick. Place them in a well-oiled pan and bake in a 420 C preheated oven for about 15 minutes or until golden-brown at the bottom. Flip and bake for another 15 minutes.
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Make the tahini sauce by combining tahini, yogurt, and lemon juice. If needed, add water to thin out the sauce. Season with salt and pepper.
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Serve the falafel with tahini sauce and chopped tomatoes, cucumber, and red onions.