Baked Falafel with Quinoa Tabouli and Tahini Sauce:
Ingredients for the Baked Falafel:
-2 cups dried chickpeas, soaked overnight
-1/2 cup fresh parsley, chopped
-1/2 cup fresh cilantro, chopped
-1/2 red onion, chopped
-4 cloves garlic, minced
-2 tablespoons lemon juice
-2 tablespoons olive oil
-2 teaspoons ground cumin
-1 teaspoon ground coriander
-1 teaspoon salt
-1/2 teaspoon black pepper
-1/2 teaspoon baking soda
-chickpea flour or gluten-free all-purpose flour (opt. for binding)
Ingredients for the Quinoa Tabouli:
-1 cup cooked quinoa
-1 cup chopped chopped cucumber
-1 cup chopped tomatoes
-1/4 cup chopped fresh mint leaves
-1/4 cup chopped fresh parsley
-2 tablespoons lemon juice
-2 tablespoons olive oil
-Salt and pepper for taste
Ingredients for the Tahini Sauce:
-1/4 cup tahini
-2 tablespoons lemon juice
-2 tablespoons water
-1 clove garlic, minced
-Salt to taste
-Fresh parsley or cilantro leaves
-Lemon wedges
Preheat the oven to 375°F (190°C).
In a food processor, combine the soaked chickpeas, parsley, cilantro, red onion, garlic, lemon juice, olive oil, cumin, coriander, salt, black pepper, and baking soda. Pulse until well combined but still slightly chunky.
Transfer the falafel mixture to a bowl and stir in the flour, a tablespoon at a time, until the mixture holds together.
Shape the falafel mixture into small patties or balls and place them on a baking sheet lined with parchment paper.
Bake the falafel in the preheated oven for 20-25 minutes, or until golden brown and crispy.
While the falafel is baking, prepare the quinoa tabouli by combining the cooked quinoa, chopped cucumber, chopped tomatoes, mint leaves, parsley, lemon juice, olive oil, salt, and pepper in a bowl. Mix well to combine.
To make the tahini sauce, whisk together the tahini, lemon juice, water, minced garlic, and salt in a small bowl until smooth and creamy. Add more water to thin sauce if desired.
Once the falafel is done baking, remove them from the oven and let them cool slightly.
Serve the baked falafel with a side of quinoa tabouli. Drizzle the tahini sauce over the falafel or serve as a dipping sauce on the side. Garnish with fresh parsley or cilantro leaves and lemon wedges if desired.
