For the falafel:
- 2 tablespoons each of cilantro, parsley and mint leaves
- 3 scallions, roughly chopped
- 2 cloves garlic, roughly chopped
- 2 cups cooked chickpeas, canned or boxed is fine, rinsed and dried
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 tablespoon sesame seeds
- 1 tablespoon buckwheat flour, brown rice flour, spelt flour or quinoa flour
- 1 teaspoon aluminum-free baking soda
- Pinch of salt
- 1 teaspoon ground black pepper
- Zest of 1 lemon
- 2 tablespoons lemon juice
For the mint tahini:
- 1/2 cup tahini
- 2 cloves garlic, minced
- 1/4 cup lemon juice
- 1 teaspoon maple syrup
- 1/4 cup filtered water
- 1/4 cup extra virgin olive oil
- 2 tablespoons mint, roughly chopped
For the garnishes:
- Thinly sliced cucumber
- Thinly sliced radish
- Durable lettuce leaves for wrapping in a sandwich or chopped greens for a salad
1. Preheat oven to 375 degrees Fahrenheit. Line two sheet pans with parchment paper. If you only have one pan, make two batches.
2. In a food processor, pulse the cilantro, parsley, mint and scallions. Add garlic and chickpeas and briefly pulse again. Add spices, sesame seeds, flour, baking soda, salt and pepper, lemon juice and lemon zest and blend for about 30 seconds or until mixture is well combined, but not smooth.
3. Using your hands, roll about 2 tablespoons of chickpea mixture into 20 small balls. Line falafel on sheet pans and bake for 25-30 minutes, flipping halfway through. The balls should be browned and crispy.
4. While the falafel bakes, whisk together all of the ingredients for the tahini. Taste and adjust per palate preference. For a thinner sauce, add more water; for a more acidic sauce, add more lemon juice.
5. Top a mixed green salad with the falafel or place onto durable greens garnished with cucumber, radish, microgreens and a hearty drizzle of tahini.