Falafel

1. Start with 1½ cups dried chickpeas. Cover them with plenty of water and soak for at least 12 hours, as they should triple in size.
2. Drain really well, and pat dry lightly; excess water can make the mixture too wet.
3. Add the soaked chickpeas, 1 small red onion, 4 garlic cloves, ½ cup fresh cilantro (more if you prefer), and 1½ cups fresh parsley (if you add more cilantro, do less parsley) to a food processor.
4. Pulse until it looks like coarse sand. Scrape down the sides a couple of times so everything gets evenly chopped.
5. Add 1½ tsp cumin, 1 tsp freshly ground coriander, ¼ – ½ tsp cayenne pepper (optional and to taste), 1 tsp salt, and ½ tsp freshly ground black pepper. Pulse again briefly to combine.
6. Sprinkle in 1 tsp baking powder and 3 tbsp all-purpose flour (more if it’s too wet). Pulse a few more times.
7. Pinch a bit of the mixture. If it holds together, you’re good. If it’s crumbly, add 1 tbsp water at a time until it just comes together. Don’t overdo it or they’ll get dense.
8. Cover and refrigerate for 30 to 60 minutes, as it helps with shaping and keeps them from falling apart.
9. Preheat your oven to 400⁰F (200⁰C) and line a baking sheet with parchment paper.
10. Scoop about 1½ tbsp of mixture and form into small balls (depending on the size of balls required) or slightly flattened discs.
11. Place them on the tray and lightly brush each one with oil.
12. Bake for 20 to 25 minutes, flipping halfway through. They should be nicely browned and crisp on the outside.
13. If you want extra crisp edges, leave them in for a couple more minutes, just keep an eye on them.

Make the lemon tahini

1. In a bowl, mix 1/3 cup tahini, juice of 1 lemon, and 1 grated garlic clove.
2. Add 2 to 3 tbsp water slowly, whisking until smooth and pourable.
3. Add salt to taste.
4. If it thickens too much, just loosen it with a splash more water.

Serve

1. Serve the falafel with the lemon tahini sauce over or on the side.
2. They’re great in wraps, bowls, or honestly just eaten straight off the tray.