Israeli Falafel Bites with Tahini Sauce and Pita Chips

Allergens

Contains no common allergens unless specified.

Ingredients

• Falafel Bites: 2 cups chickpeas, soaked overnight 1 small onion, peeled and chopped 3 cloves garlic, peeled 1/4 cup fresh parsley, chopped 1/4 cup fresh cilantro, chopped 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon baking powder Salt and pepper, to taste Vegetable oil, for frying Tahini Sauce: 1/2 cup tahini paste 3 tablespoons lemon juice 1/4 cup water 2 cloves garlic, minced Salt, to taste Pita Chips: 4 large pita breads Olive oil cooking spray Salt and pepper, to taste

Instructions

1. In a food processor, blend soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper until the mixture forms a smooth paste.
2. Using your hands or a cookie scoop, form 1 inch balls and flatten them into patties.
3. In a deep frying pan, heat about 1 inch of vegetable oil over medium heat. Fry falafel bites until golden brown, around 3 4 minutes per side. Remove from the pan and place on paper towels to drain excess oil.
4. In a small bowl, whisk together tahini paste, lemon juice, water, garlic, and salt. Adjust consistency by adding more water if needed.
5. Preheat oven to 375°F (190°C).
6. Cut pita breads into triangles or squares.
7. Arrange on a baking sheet, spray with olive oil cooking spray, and season with salt and pepper. Bake for 8 10 minutes, or until crispy and golden brown. Allow to cool before serving.

Chef’s Insight

To ensure the perfect falafel texture, squeeze excess moisture from the soaked chickpeas before blending.

Notes

Feel free to add more spices to the falafel mix to suit your taste preferences.