Baked Falafel Patties with Yogurt-Tahini Sauce
-
Category
Sauce
-
Cusine
American
What do you need?
How to make?
Ingredients
1 cup dried chickpeas
1 cup chopped onion
4 T chopped parsley
4 T chopped cilantro
1 tsp. salt
4 cloves minced garlic
1 tsp. ground cumin
1 tsp. baking powder
4 T whole wheat flour
olive oil, for spraying baking sheet
Makes 1 cup of Yogurt-Tahini Sauce; I adapted the sauce recipe slightly so it had more yogurt and less tahini, but make it to your own taste.
2/3 cup plain yogurt
1/3 cup Tahini Sauce
2 T fresh squeezed lemon juice
1/2 tsp. minced garlic
1/2 tsp. ground cumin
salt to taste
2-3 T water to thin sauce if desired
Directions
Soak dried chickpeas in cold water for at least 8 hours, or over night. After chickpeas are well-softened, drain well. Put chickpeas, onion, parsley, cilantro, salt, garlic, and cumin into bowl of a food processor with the steel blade attached. Pulse until mixture is well-chopped and combined, but not pureed together. Sprinkle over baking powder and flour and pulse a few more times to combine. Test one ball to see if mixture holds together, and if not add more flour until it does. Put mixture into a plastic bowl with a tight-fitting lid and chill several hours or overnight. When ready to bake Falafel, preheat oven or toaster oven to 400F. Shape the mixture into 12 balls, pressing each one flat with your hands and forming into a patty not quite 1/2 inch thick. Put patties on pan and bake until lightly browned and cooked through. Jamie baked them about 22 minutes; I was using a toaster oven and baked mine about 26 minutes, turning after 13 minutes. Serve warm, with Yogurt-Tahini sauce if desired.
Using a whisk or mini-processor, combine ingredients. Add water as desired until it’s as thin as you prefer. Serve with Falafel patties.