EASY BAKED FALAFEL with TAHINI DRESSING
Serves: 2 to 3 (as a meal)
♦ 2 14.5-oz cans of garbanzo beans, drained in colander for ~30min
♦ 2-3 cloves of garlic
♦ Juice from 1 1/2 lemons (more or less, as desired)
♦ Handful of fresh parsley, plus extra for garnish, gain
♦ 1 tbsp olive oil
♦ 2 tbsp tahini
♦ Salt and pepper, to taste
♦ 1 tbsp tahini
♦ 2 tbsp water
♦ 1/2 tbsp honey
♦ Splash of olive oil
Optional: Sriracha or other hot sauce
Make the falafel: in a food processor, pulse the drained garbanzo beans, garlic, lemon juice, parsley, tahini, salt and pepper into a course paste. Do not add additional liquid – continue wiping down the sides of the processor until all of the mix is pureed. Place the batter onto a plate, and refrigerate for 30 minutes.
Once ready, remove the batter from the fridge and form into 1-inch balls. Set onto an oiled baking sheet. Preheat oven to 375-degrees F, and bake the falafel for 10 minutes. Remove from the oven, carefully flip the falafel over, and baked for an additional 10 minutes (or until the falafel can be lifted from the pan with ease).
Make the dressing: whisk together all of the ingredients, and set aside.
Set the falafel onto a plate and garnish with parsley, then add the dressing and (optional) Sriracha sauce. Serve hot, and enjoy!
To read more about this dish and my musical pairing, click HERE.