783- Falafel / فلافل
450 grams (15.8 oz) drained chickpeas
3 garlic cloves, grated
1 small onion, coarsely chopped
3 tablespoons chopped fresh parsley
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon ground cumin
Salt and pepper, to taste
2 tablespoons cornstarch
1 teaspoon baking powder
1- In a food processor, place the drained chickpeas, chopped onion, garlic cloves, parsley, olive oil, tahini, lemon juice, ground cumin, salt, pepper, and coarsely mix all the ingredients together until an homogeneous paste is obtained. Note: Make sure to scrape down the sides using a spatula from time to time to ensure an even mixture.
2- Add the cornstarch, baking powder, and continue mixing until well combined. Make sure to not over mix the chickpeas mixture or you will get a puree.
3- Place the chickpeas mixture in the refrigerator for 30 minutes.
4- Start shaping the chickpeas mixture into medium falafel balls using the palms of your hands.
5- Place the falafel on a baking sheet covered with parchment paper and brush them with olive oil.
6- Bake the falafel in a preheated oven at 180°C (356°F) for 30 minutes, or until they turn golden.
7- Serve the falafel warm white yogurt sauce and salad.