Baked Falafel with Tahini Drizzle

Ingredients

• 1.5 cups canned chickpeas, drained and patted dry
• 1/2 cup fresh parsley
• 1/4 cup fresh cilantro(optional)
• 1/2 small onion, quartered
• 3 cloves garlic cloves
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 3/4 tsp salt
• 1/2 tsp baking powder
• 3 tbsp chickpea flour or all-purpose flour
• 2 tbsp olive oil
• 3 tbsp tahini
• 2 tbsp lemon juice
• 4 cups mixed greens or lettuce
• 1 cup cherry tomatoes, halved(optional)
• 2-3 tbsp water

Instructions

1. 1

   Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and baking powder. Pulse until finely chopped but not pureed, about 30 seconds.

3. 3

   Transfer the mixture to a bowl, stir in the flour, and chill for 5 minutes if too sticky to shape.

4. 4

   Form the mixture into 8 small patties, about 1/2 inch thick, and place on the prepared baking sheet.

5. 5

   Brush patties with 1 tablespoon olive oil and bake for 25 minutes, flipping halfway, until golden and crisp on the edges.

6. 6

   While the falafel bakes, whisk together tahini, lemon juice, remaining olive oil, a pinch of salt, and enough water to make a pourable drizzle.

7. 7

   Divide greens and cherry tomatoes between two plates, top with falafel, and drizzle generously with tahini sauce. Serve warm.