These crispy baked falafel are delicious served with pita bread, on a salad or as a tasty snack.

Yields: 4 servings
Total Preparation Time: 40 minutes

Falafel

Ingredients

• 1/4 cup avocado oil
• 1 cup dry chickpeas, rinsed and soaked
• overnight, drained and rinsed again
• 1/2 small red onion, chopped
• 1/2 cup fresh parsley, stems removed
• 1/2 cup fresh cilantro, stems removed
• 4 cloves garlic, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• 4 cups chopped romaine lettuce
• 1/4 cup kalamata olives
• 1/4 cup crumbled feta cheese
• 1/2 English cucumber, sliced
• 2 Roma tomatoes, sliced

Instructions

• Preheat oven to 375 degrees Farenheit.
• Pour avocado oil into a rimmed baking sheet and tilt to cover the bottom evenly with oil.
• In a food processor, add chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, and olive oil. Process until smooth.
• Shape about 2 tablespoons into small patties about 1/2 inch thick and place on oiled cookie sheet.
• Bake for 30 minutes, flipping halfway through cooking time.
• Serve on a bed of romaine, topped with olives, feta cheese, cucumber, and tomato slices.
• Top with quick pickled onions and drizzle with tahini sauce (recipes below).

Quick Pickled Onions

Ingredients

• 1/2 cup boiling water
• 1 1/2 tablespoon honey
• 1 1/2 teaspoon sea salt
• 1 red onion, thinly sliced
• 1/2 cup apple cider vinegar
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon whole black peppercorns

Instructions

• In a heatproof glass jar, mix hot water, honey, and salt and stir until dissolved.
• Add vinegar, red pepper flakes, and peppercorns.
• Pack onions into jar until submerged.
• Top with a bit of water if needed.
• Allow to sit at room temperature for 30-60 minutes until the onions have turned bright pink.
• Cover and refrigerate until needed.

Tahini Sauce

Ingredients

• 2 garlic cloves
• 1/2 teaspoon sea salt
• 3/4 cup tahini paste
• 1/2 cup fresh lemon juice
• 1/4 cup cold water
• 1 cup fresh chopped parsley, stems removed

Instructions

• Mince your garlic and sprinkle with salt. Use the flat side of your knife to press and scrape the garlic and salt into a paste.
• Add garlic paste, tahini and lemon juice to your food processor and blend. 
• Slowly add water until you reach your desired consistency.
• Transfer to a bowl and stir in parsley.