Baked chickpea falafel with tahini sauce

Ingredients

For 1 serving

• Dried chickpeas40 g
• Parsley10 g
• Onion15 g
• Cumin1 pinch
• Extra virgin olive oil1 teaspoon
• Tahini5 g
• Lemon juiceto taste
• Saltto taste

Contains: sesame,

Method

1. The night before, cover the dried chickpeas generously with cold water and soak them for 12 hours; falafel are made with raw, not boiled, chickpeas.
2. Heat the oven to 200 °C (conventional). Drain the chickpeas well and dry them on a tea towel; peel the onion and quarter it, wash the parsley and keep the leaves and tender stalks.
3. Pulse the chickpeas, parsley, onion, cumin and salt in the food processor, scraping down the sides, until the mixture looks like damp sand and holds together when squeezed.
4. Shape 5 slightly flattened patties, place them on a lined baking tray and brush them with half the olive oil.
5. Bake for 20 minutes, turning halfway and brushing with the remaining oil, until golden and crisp on the outside.
6. Meanwhile make the sauce: mix the tahini with the lemon juice and a pinch of salt, then add cold water a tablespoon at a time until smooth and creamy; serve it with the hot falafel.