Moroccan Vegan Falafel Balls with Creamy Tahini Dressing

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1 medium white onion, peeled and chopped
• 3 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sunflower seeds, soaked
• 1/4 cup almond flour
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• Salt and pepper, to taste
• 3 tablespoons olive oil

Instructions

1. 1

   Drain the soaked chickpeas and rinse well. Add them to a food processor along with onion, garlic, parsley, and cilantro. Process until roughly chopped and combined.

2. 2

   Add sunflower seeds, almond flour, cumin, smoked paprika, coriander, cinnamon, salt, and pepper to the food processor. Pulse until the mixture forms a sticky dough.

3. 3

   Using your hands, roll the falafel dough into 1-inch balls and place them on a lined baking sheet. Refrigerate for 30 minutes.

4. 4

   Preheat oven to 375°F (190°C). Bake the falafel balls for 20 minutes, or until golden brown and crispy on the outside.

5. 5

   While the falafel is baking, prepare the tahini dressing by whisking together tahini, water, lemon juice, garlic, and salt in a small bowl. Adjust consistency as needed.

6. 6

   Serve the hot falafel balls with a dollop of creamy tahini dressing on top, garnished with parsley and mint leaves.