Jordanian Falafel with Crispy Chickpeas, Herbs and Tahini Sauce

1. 1

   Soak the dry chickpeas in water overnight, then drain and rinse before use.

2. 2

   In a food processor, combine soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, and salt.

3. 3

   Pulse the mixture until coarsely blended. Form into small balls or patties.

4. 4

   Heat oil in a deep pan over medium heat. Fry the falafel balls until golden brown, about 3-4 minutes each side.

5. 5

   For the tahini sauce, whisk together tahini, lemon juice, water, and a pinch of salt until smooth.

6. 6

   Serve the falafel topped with crispy chickpeas, fresh herbs, and drizzled with tahini sauce.

Per serving