Easy Vegan Baked Falafel ๐Ÿ’šโ˜˜

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Easy Vegan Baked Falafel ๐Ÿ’šโ˜˜
Servings 20
โ€ข 8 ounces dry chickpeas (soaked)
โ€ข 1/2 large or 1 small yellow onion
โ€ข 2 cloves garlic
โ€ข 1/3 bunch cilantro
โ€ข 1/3 bunch parsley
โ€ข 2-3 tsp ground cumin
โ€ข 1/4 tsp paprika
โ€ข 2 tbsp tahini
โ€ข 1 tbsp olive oil
โ€ข 1/4 โ€“ 1/3 cup chickpea flour
โ€ข 1 tsp sea salt
โ€ข Juice from 1/2 lemon
โ€ข 1/4 tsp black pepper
โ€ข Optional: 1/4 tsp cayenne pepper
โ€ข 1 cup hemp hearts
โ€ข 2-3 large cloves garlic
โ€ข Juice from 1 lemon
โ€ข 1/3 cup plain (unsweetened plant milk)
โ€ข 1/2 โ€“ 1 tsp sea salt
โ€ข 2-3 tsp dried dill (depending on preference)
Soak your chickpeas overnight or for at least 8 hours.
Preheat oven to 400 degrees Fahrenheit.
Chop the onion into large chunks and add to a food processor with the garlic.
Pulse a few times until they are broken up into small pieces, but not completely mushy.
Add in the chickpeas and pulse a few times until broken up.
Add in all remaining ingredients except for the flour and process until everything is well mixed and the mixture turns green.
Pulse in the chickpea flour until well combined. Start with 1/4 cup and only add more if the mixture is too wet. You donโ€™t want the mixture to get too dry! It should be pretty moist, but easy enough to work with.
Use a spoon or use your hands to roll into 3 to 4 cm balls. Place on a baking tray lined with parchment paper or a silicone baking mat.
Bake for 20 minutes, flip, then bake for an additional 10-15 minutes.
To make the dressing, simply add all ingredients to a blender and process until completely smooth (about 30 seconds).
Serve the falafel with hummus, pita, a salad, the dressing, etc!
Credits: Claire Cary
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