FIND THIS RECIPE ONMY THREE SEASONS FOOD BLOG
CREATED BY: SABRINA RUSSO
Place dried chickpeas in a bowl. Cover with water. Soak at room temp for 4-24 hrs. Drain and pat dry.
Add soaked chickpeas, parsley, cilantro and spices to a food processer. Pulse until ground.
Line a baking sheet with parchment and coat in oil. Scoop falafel mix into 1/4 cup rounds and shape into a patty.
Bake for 12-15 minutes or until browned on bottom. Flip and cook another 12-15 minutes until browned on both sides.
Combine yogurt, tahini, garlic, lemon juice and salt in a food processor and blend until smooth. Thin with water, as needed.
Place falafel in pita with lettuce, tomato and tahini sauce or serve falafel and sauce over a salad.