Falafel is one of my favorite food. This is a great recipe. I bake the falafel partly for health reasons and partly for convenience. It’s a lot faster to cook them all at once in the oven than it is to stand over a frying pan cooking five at a time.

Falafel Ingredients

• 2 15 oz. cans of chickpeas drained and rinsed

• 1 onion diced

• 2 cloves of garlic–minced

• 4 teaspoons of ground cumin

• 2 teaspoons of coriander

• 3 tablespoons of unbleached all purpose flour

Tahini Sauce

• 2 cloves of garlic chopped

• 1/2 cup tahini

• 1/2 teaspoon salt

• 1/4 cup lemon juice

• 3 tablespoons of water

Place all ingredients except the flour for the falafel into a food processor. Don’t process it too well. I like it to be a little chunky and not a paste. I hit the pulse button until it’s the consistency I want. I always take it out of the food processor and put it in a bowl and then stir in the flour. You could try putting the flour in the food processor if you want. I have no idea why I do it that way. The flour helps hold the falafel together so it doesn’t crumple up. Make the chickpea mixture into golf ball sized patties and place them on a lightly greased baking sheet. Brush the top of each patty with extra virgin olive oil. The mixture makes about twenty patties. Place into an oven that’s been pre-heated at 400 degrees for about ten minutes. After ten minutes turn the patties over and bake for another 10 minutes.

While the falafel is baking make the tahini sauce. Put all the ingredients for the sauce into the food processor and blend thoroughly. The original tahini sauce recipe came from here.

I like to serve my falafel in a pita with spicy sprouts.

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