Ingredients
1 lb bag (6 cups) of dried chickpeas
4 Tbsp lemon juice
2 ½ cups fresh parsley (coarsely chopped)
2 Tbsp olive oil
2 Tbsp dry cilantro
5 cloves garlic (peeled)
2 tsp cumin
4 Tbsp tahini
2 tsp coriander
1 tsp black pepper
2 tsp salt
2 tsp paprika
2 medium onions (roughly diced)
Directions
Soak chickpeas in cold water, cover and place in the refrigerator for 24 hrs
After soaking, drain water, spread chickpeas on a tray and let dry thoroughly
Coarsely chop parsley. Place parsley, garlic and onion along with spices (cilantro,cumin,
coriander, pepper and paprika) in a food processor and make a thick mash.
Place the mash in a large bowl.
In the same food processor with remnants of mash add chickpeas, lemon juice, olive oil.
Coarsely process the chickpeas.
Add chickpeas to mash in bowl, add 4 Tbsp tahini, mix all ingredients together then refrigerate
for 1 hr.
Baked
While falafel cools in refrigerator, set oven to 425 degrees.
In a baking tray (preferably non-stick) spray with olive oil.
Scoop falafel with a ¼ cup measuring spoon and make balls, flatten balls slightly.
Spread falafel balls throughout baking tray.
Lightly brush falafel with olive oil
Bake for 15 minutes, after 15 minutes, remove from oven flip over, brush with olive oil and
bake for an additional 3 minutes. Enjoy
Airfryer falafel
Spray airfryer with olive oil
Place falafel balls in airfryer spacing them evenly
Cook at 350 degrees for 8 minutes
After 8 minutes flip over and fry an additional 6 min
Enjoy