Categories: Middle Eastern

Ingredients

• Falafel Patties:
• 1 small yellow onion
• 1 garlic clove
• 19 oz. can chickpeas, drained and rinsed
• Handful of fresh flat-leaf parsley
• 1/2 tsp sea salt
• Black pepper
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 3 tbsp all-purpose flour
• Canola oil
• Dipping Sauce:
• 1/4 cup tahini
• 1/4 cup plain Greek yogurt
• Juice of 1 lemon
• 1 tsp chopped fresh flat-leaf parsley leaves
• 1/2 tsp pure maple syrup
• Sea salt and black pepper

Directions

1. Make the falafel: Place the onion and garlic in the bowl of a food processor and pulse to roughly chop them. Add the chickpeas, parsley, salt, pepper, cumin, coriander and flour. Pulse a few times, until just combined—the mixture should be a little chunky. Transfer to a bowl, cover, and chill in the fridge at least 4 hours and up to 2 days.

2. When ready to cook the falafel, shape the chilled mixture into 20 patties. They should be the size of sliders.

3. Line a dish with paper towels. Heat 1/4 inch of oil in a medium skillet over medium heat. Working in batches, fry the patties until deeply golden underneath, 2 to 3 minutes. Turn and cook on the other side until deeply golden, 2 to 3 minutes more. Transfer to the paper towel-lined dish to drain.

4. Meanwhile, make the dipping sauce: Combine the tahini, yogurt, lemon juice, parsley and syrup in a small bowl. Whisk until smooth and well blended, adding a few drops of water to thin out to the desired consistency. Season with salt and pepper.

5. Serve the hot falafel with the dipping sauce.

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