Baked Falafel with Tahini Sauce

For the Tahini Sauce:

• 1/2 cup tahini
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/4 cup water (adjust for desired consistency)
• Salt to taste

Optional for Serving:

• Pita bread or wraps
• Fresh vegetables like cucumber, tomato, and lettuce
• Pickled turnips or olives

Step-by-Step Instructions

1. Prepare the Chickpeas

1. Begin by soaking the dried chickpeas in water overnight. Drain and rinse thoroughly before use. Avoid using canned chickpeas as they can make the mixture too soft.

2. Blend the Falafel Mixture

1. In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, smoked paprika, salt, and pepper.
2. Pulse until the mixture forms a coarse, crumbly texture. Avoid over-processing; the mixture should hold together when pressed but not become a paste.
3. Transfer the mixture to a bowl and mix in the baking powder. Let it rest for 15–20 minutes to allow the flavors to meld.

3. Shape and Bake the Falafel

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Lightly grease your hands with olive oil and shape the falafel mixture into small patties or balls, approximately 2 inches in diameter.
3. Arrange the falafel on the baking sheet, leaving some space between them. Brush each piece with olive oil for a crispy finish.
4. Bake for 20–25 minutes, flipping halfway through, until the falafel are golden brown and slightly crisp.

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