Falafel for 48
Start this recipe at least 1 day before you want to make the falafel. The chickpeas have to soak overnight and then be pressure-cooked and cooled before you can start making the falafels.
Baked Falafel Ingredients:
8 cups dried chickpeas
4 onions, roughly chopped
16 cloves garlic, peeled and roughly chopped
4 cups loosely packed coarsely chopped parsley
4 cups loosely packed coarsely chopped cilantro
1/2 cup melted ghee
1/2 cup extra virgin olive oil
Juice from 4 lemons
1/2 cup cumin
1/2 cup coriander
2 Tbsp ground black pepper
4 Tbsp teaspoons Himalayan sea salt
2 Tbsp baking powder
1/2 cup coconut flour
Place dried chickpeas in a bowl and cover with cold water. Let sit on counter overnight.
Next day, drain chickpeas and place in pressure cooker. Cover with fresh cold water and pressure-cook for 10 minutes, according to manufacturer’s directions.
When chickpeas are cooked, drain and allow to come to room temperature before continuing with the recipe...
Preheat the oven to 350-degrees.
Line 4 baking sheets with parchment paper.
Place the cooked and cooled chickpeas in bowl of food processor and processor until nearly smooth - some chunks should remain. Turn out into a large food prep bin. You’ll have to work in batches, depending on the capacity of your processor.
Place onion, garlic, parsley and cilantro in the food processor and process until finely shopped. Turn out into bin with chickpeas.
Add the ghee, oil, cumin, cilantro, salt, pepper and lemon juice to the chickpea mix in the bin.
Sprinkle the baking powder and coconut flour over the mixture.
Using your hands, work it all together evenly.
Using your hands, scoop up some of the mixture and form it into a 2” ball in your hand.
Transfer the falafel balls to the baking sheet and gently press into patties roughly 1/2-inch thick. If the patties break a little as you press them, just pat them back into shape.
Bake for 25 to 30 minutes. When finished cooking, the falafel should be dry on top and light golden brown.
Creamy Tahini Sauce Ingredients:
2 jars tahini (sesame seed paste)
3 cloves garlic, finely minced
1 cup freshly-squeezed lemon juice
2 Tbsp Himalayan sea salt
1/2 Tbsp ground black pepper
2 cups lukewarm water, or more for consistency
Method: Place all ingredients, except water, in bowl of food processor. Blend. Mixture will be VERY thick!! With the processor running, gradually add water until it reaches the consistency of low fat yogurt.