Lemon Falafels With Lemon Tahini Dip
Falafels are a perennial favorite, a versatile dish that you can serve several ways. You can serve them plain with our Lemon Tahini Dip as an appetizer or finger food. Our lemony falafels can also be added to your fave green salad, with the dip drizzled over as a dressing. If you prefer the traditional version, add some chopped veggies, drizzle with our dressing, and roll them in a naan.
Ingredients
Falafels
- 1 cup dried chickpeas
- 3 shallots chopped
- 1 lemon zest & juice
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 cup fresh cilantro chopped
- 1 cup flat leaf parsley chopped
- 2 tablespoons gram flour
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons olive oil
Lemon Tahini Dip
- 5 tablespoons tahini
- 3 tablespoons warm water
- Salt to taste
Instructions
1 Day Before
- Place the chickpeas in a large pot and cover with cold water.
- Soak until the next day.
Falafels – Next Day
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Drain the chickpeas, and place them on a clean tea towel to pat dry. You don’t want to introduce too much liquid into the falafels.
- Transfer the chickpeas to a food processor, along with the shallots, garlic, lemon zest and 1 teaspoon of the juice, garlic, cumin, coriander, cilantro, parsley, gram flour, baking powder, salt, and 1 tablespoon olive oil. Pulse until the mixture is evenly ground, and relatively fine in texture.
- Transfer it from the food processor, and shape the mixture into 12 patties, taking care not to pack the falafels too tightly or densely.
- Place on the baking sheet lined with parchment paper, and drizzle with 2 tablespoons of olive oil, rolling them over to coat on both sides.
- Bake in the oven for about 14 minutes.
- Turn, and bake for another 10 to 12 minutes. They should be golden brown, and slightly crispy on the outside.
Lemon Tahini Dip
- Using a whisk, beat together the tahini, water, the remaining lemon juice, and 1 tablespoon of the oil.
- Season with salt to taste.
Notes
Note: Be sure that the parsley and cilantro are dry, or pat dry with clean kitchen paper, before you mix with the remaining ingredients.
Tried this recipe?Let us know how it was!
