- Chickpeas, dried 2 cups
- Onion, roughly chopped 2 cups
- Parsley, chopped 3⁄4 cups
- Cilantro, chopped 3⁄4 cups
- Salt 2 tsp.
- Red chili flakes 2 tsp.
- Garlic cloves 8 ea.
- Cumin, ground 2 tsp.
- Baking powder 2 tsp.
- Chickpea flour 1⁄2 - 3⁄4 cups
- Avocado oil, for frying as needed
- Lettuce head, shredded 1 ea.
- Citrus Tahini Sauce (recipe follows) as needed
- Micro Parsley as needed
Citrus Tahini Sauce Ingredients
Orange juice 7 oz.
Garlic, minced 2 large cloves
- Oranges, zested 2 ea.
Tahini 10.5 ounces
Serrano, finely minced 2 ounces (optional)
Olive oil 10.5 ounces or 1 1/3 cups
- Salt as needed
- Place the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches; soak overnight
and then drain.
- Place the drained, uncooked chickpeas and the onions in the bowl of a food processor. Add the parsley, cilantro,
salt, red chili flakes, garlic, and cumin. Process until blended but not puréed—it should look mealy.
- Sprinkle in the baking powder and 1⁄2 cup of the chickpea flour, and pulse. Add enough so that the dough forms a
small ball and no longer sticks to your hands. Refrigerate, covered, for at least an hour or overnight.
- Form the chickpea mixture into balls about the size of walnuts, using water to wet hands so the balls don’t stick.
- Heat 3 inches of oil to 375°F in a deep pot or wok and fry 1 ball to test. If it falls apart, mix a little flour into the falafel
batter. Fry the balls until golden brown; drain on paper towels.
- Place a small mound of lettuce on a plate. Top with a falafel and drizzle of Tahini Citrus and garnish with micro
Citrus Tahini Sauce Instructions
- Combine all ingredients except the olive oil in a blender. Blend until smooth.
- Turn the blender to low speed and slowly pour in the oils to emulsify.