Falafel with Tahini Sauce

Ingredients

• 1.5 cups dried chickpeas, soaked overnight (not canned)
• 1/2 onion
• 4 cloves garlic
• 1 cup fresh parsley
• 1 tsp cumin
• 1 tsp coriander
• 2 tbsp rice flour
• 1/2 tsp baking soda
• avocado oil for frying
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp water

Method

1. 1

   Drain the soaked chickpeas thoroughly (they should be raw, not cooked) — using dried, soaked chickpeas instead of canned or pre-cooked ones is the real secret to falafel; cooked chickpeas hold too much water and always fall apart or turn gummy inside.

2. 2

   Pulse the soaked chickpeas, onion, garlic, parsley, cumin, and coriander in a food processor until finely ground but not pureed to a paste.

3. 3

   Stir in rice flour and baking soda, then chill the mixture 30 minutes.

4. 4

   Form into small balls or patties.

5. 5

   Fry in avocado oil at 350°F for 3-4 minutes until deeply golden and crisp. Whisk tahini, lemon juice, and water for the sauce, and serve alongside.