Yield: 5 servings
Total Time:
GATHER THE GOODS
1 lb. dried chickpeas
1 small red onion, grated
2 cloves garlic, grated
1 medium lemon
1/4 cup Finley chopped parsley
2 teaspoons tahini paste
1/4 teaspoon cumin
1/4 teaspoon coriander
kosher salt
1/4 cup olive oil
MAKE IT
Add chickpeas to a large pot. Cover with 1 inch of water and bring to a boil over high heat. Cook for 5 to 8 minutes. Turn of heat and soak chickpeas for 1 hour.
Drain chickpeas and place back in same pot. Cover with 1 inch of water and bring to a simmer over medium high heat. Cook for about 2 hours or until fork tender. The chickpeas will double in size and their outer layer will begin to fall off. Drain water.
Place chick peas in a food processor and grind until a medium course paste forms.
In a large bowl combine chickpea paste, onion, garlic, lemon juice, parsely, tahini, cumin, coriander, and salt to taste.
Preheat oven to 400° and line a large baking sheet with parchment paper. Using a tablespoon measure scoop 2 heaping tablespoons into the palm of your hand. For the falafel mixture into a 1/2 to 3/4 inch disk. You should get about 15 falafel from the mixture.
Brush the falafel with olive oil and bake for 20 to 25 minutes until golden brown on the underside of the falafel. You could also flip them halfway through.