Makes 3 standard servings of protein and a partial fat
Use chickpeas cooked from dried (not canned) for best texture and taste.
1 ½ cups cooked chickpeas
4 cloves garlic, roughly chopped
1 shallot, roughly chopped
2 T freshly chopped parsley
1 tsp ground cumin
1 tsp ground coriander
3 T sprouted wheat flour
Freshly ground black pepper
Grapeseed oil, for frying
1/2 cup tahini
1 garlic clove, minced
1 tbsp. lemon juice
2 tbsp. warm water (plus more as needed)
In a food processor, combine chickpeas, garlic, shallot, parsley, cumin, coriander, and flour and a generous pinch of salt and pepper. Pulse until mixture is coarse and mealy—do not over blend! You do not want a paste.
Form mixture into falafel balls about 2" in diameter, squeezing to compact. Transfer to chill in the refrigerator while oil heats.
In a pot, heat 3” grapeseed oil until a drop of water added to the oil sizzles and pops.
Fry falafels until golden, then transfer to a paper towel-lined plate and season immediately with salt.
To make tahini sauce: In a medium bowl, whisk together tahini, garlic, lemon juice, and warm water. Season with salt. (If you prefer a thinner sauce, whisk in more warm water 1 tablespoon at a time.)
Serve falafels with a salad.