Ingredients

The following ingredients have 9 Servings
  • 1 15oz can organic chickpeas, drained and rinsed
  • 1 large shallot (chopped)
  • 3 garlic cloves
  • 1 cup parsley (stems removed)
  • 1 cup cooked quinoa
  • 3 tablespoons chickpea flour
  • 2 tablespoons olive oil
  • 1 teaspoon tahini
  • Salt & pepper to taste
  • 1 tablespoon tahini
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 2 - 4 teaspoons water (depending on the consistency you like)
  • 2 teaspoons turmeric powder
  • Pinch of salt & pepper

Instruction

  • In the bowl of a food processor, combine the chickpeas, shallots and garlic. Process until roughly chopped and starting to combine.
  • Add remaining ingredients and process until mixture forms a dough. If dough seems too sticky, pulse in 1 tablespoon of chickpea flour.
  • Shape dough into 2" disks. Place them on a plate and refrigerate for at least 60 minutes.
  • Towards the end of chilling, preheat oven to 400 degrees F and line a baking sheet with parchment.
  • Remove falafel from refrigerator and place on baking sheet. Bake on center rack for 30 - 40 minutes, flipping halfway through until falafel is crispy.
  • Cool on baking sheet for at least 20 minutes to let falafel crisp up then serve as desired.
  • If making the sauce, simply whisk together all ingredients in a small bowl until combined. Use less water if you want a thicker sauce, more water if you want one that is on the thin side.
  • Enjoy!