For this falafel recipe fresh flat leaf parsley was used to color and flavor the falafels, but you can use whatever fresh herbs you have on hand to include cilantro, mint, and/or dill.
Makes 16 Falafels
Baked Green Falafels
1 cup flat leaf parsley
1 cup dried chick peas, soak for 8 hours or overnight
2 cloves garlic finely chopped
1 small red onion
3 tablespoons olive oil
1 tablespoon buckwheat flour
1 teaspoon baking powder
1 teaspoon cumin
1/4 teaspoon salt
In food processor pulse onion, then add fresh cilantro and pulse for another 30 seconds. Rinse chick peas, then add them to food processor with rest of ingredients and mix until the falafel dough is the consistency of couscous. You may have to use a spatula to scrape down the sides, and bottom to mix. Try to keep the texture of the falafel dough a little rough. Makes 16 round falafels each two tablespoons. Place on a baking sheet covered with parchment paper and bake for about 20 minutes on 375°F/200°C, turn halfway to get an even brown color. You can also cook in air fryer at 400 degrees F for 15 minutes or until evenly browned, turning halfway through.
Tahini Sauce
1/2 cup tahini
1 clove garlic finely chopped
juice of 1 lemon
1/2 cup water plus 1 tablespoon
1/4 teaspoon salt
Fresh Tomato Salsa
1 cup multi colored grape tomatoes cut in half, then pulsed in food processor
1/4 cup fresh cilantro
1 clove of garlic
1/2 red onion
1 tablespoon lime juice
1 tablespoon lemon juice
3 tablespoons olive oil
1/2 green chile, finely diced
salt and pepper
Pulse garlic, and red onion in food processor, followed by fresh cilantro till finely chopped, add rest of ingredients then pulse till desired consistency. Season with salt and pepper, add additional lemon/lime juice if needed.
Assembly
Wrap in purple cabbage, or fresh lettuce. Add salsa, and drizzle with tahini sauce
