Lemon‑Sesame Falafel with Soy‑Tahini Dip

Ingredients

• 1 cup canned chickpeas
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon sesame seeds
• 1 garlic clove
• 1/2 teaspoon ground cumin
• 2 tablespoons olive oil
• 1 teaspoon soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Drain and rinse the chickpeas, then pat dry; place them in a food processor with garlic, cumin, lemon juice, tahini, sesame seeds, salt, and pepper, pulsing until a coarse mixture forms.

2. 2

   Form the mixture into 8 small patties, lightly flattening them to about 1/2 inch thick.

3. 3

   Heat the olive oil in a non‑stick skillet over medium‑high heat; add the patties and cook 4 minutes per side until golden and crisp.

4. 4

   While the falafel cooks, whisk together soy sauce, remaining lemon juice, and a drizzle of olive oil to make the soy‑tahini dip.

5. 5

   Serve the falafel hot with the dip on the side, optionally garnished with extra sesame seeds or lemon zest.