Baked Falafel with Tahini Sauce

One of the many things my husband and I have in common is our love for all types of food. One of our favorites places to go is a little Mediterranean restaurant in downtown Jersey City. It's not fancy but it has the most delicious Middle Eastern food and we love it. Everything about it suits us perfectly. We've tried many other places, from Boston to Florida and we still prefer Ibby's. Unfortunately, we don't live near Ibby's, and in turn have been forced to try to make our own falafel.

Let me tell you, we've failed miserably countless times. Until the other day. I don't know what I did differently this time but whatever it was, it finally worked. Luckily, I've gotten better at writing down what I'm doing and writing down the changes I've made. It also helps when you start to measure ingredients and not just chop herbs and put it in a bowl.

So, though we have a deep fryer it's not yet something I've perfected and so these delicious balls of chick peas were baked. Of coarse, baking also keeps this dish nice and healthy. And it's vegetarian. I know my friends are finally happy to see something not dripped in bacon.

Hope you enjoy it as much as we did. With the tahini sauce, it really hits the spot. This one is for the books. Comfort food you don't have to feel bad about. What could be better?

Baked Falafel
Makes 6 servings

Ingredients:
2 cans chick peas
3 teaspoons of coriander
2 teaspoons of cumin
2 teaspoons of salt
1 tablespoon minced garlic
1 teaspoon of baking powder
2 tablespoons of flour
1/2 cup of chopped parsley
1/2 cup of chopped cilantro
1 large onion diced

Tahini Sauce:
1/2 cup of tahini paste
1/4 cup of lemon juice
1/2 teaspoon garlic
1/2 teaspoon of salt
1/2 cup of water

Optional: Pita pockets

Tools: food processor and baking sheet

Note: This falafel recipe can be made stove top. Allow the falafel to firm up in the refrigerator ( 1 to 2 hours) and roll in bread crumbs before frying stove top.

Directions:

Preheat oven to 350 degrees.

Rinse and drain the chick peas. Pat dry.

In food processor, combine all ingredients except flour and pulse to combine.

Allow ingredients to mix, scrape down sides until all ingredients are thoroughly combined.

Add flour 1 tablespoon at a time and pulse until mixture is no longer wet.

Add a bit more salt if necessary.

Use a tablespoon to scoop out about 16 balls of falafel.

Spray baking sheet with oil and place falafel on baking sheet.

Bake falafel for 15 minutes, then flip.

Bake another 5 to 7 minutes.

While falafel bakes, add tahini paste, garlic and lemon juice in food processor and blend gently.

Then add salt.

Begin to blend mixture adding a little water at a time.

Blend until smooth.

Drizzle tahini sauce over the falafel and enjoy. Without any guilt. That's the best type of comfort food.