Ingredients:
1 15-oz. can chickpeas, drained
4 cloves garlic, roughly chopped
1 shallot, roughly chopped
2 tbsp. roughly chopped parsley
1 tsp. ground cumin
1 tsp. ground coriander
2 tbsp. all-purpose flour
kosher salt
Freshly ground black pepper
Canna Vegetable oil, for frying
FOR THE SAUCE
1/2 c. tahini
1/2 tsp. garlic powder
2 tbsp. warm water (plus more as needed)
kosher salt
FOR SERVING
pitas
chopped lettuce
halved cherry tomatoes
Thinly sliced cucumbers
Instructions:
In a food processor fitted with a metal blade, combine chickpeas, garlic, shallot, parsley, cumin, coriander, and flour and season with salt and pepper. Blend until mixture resembles a thick paste. Form mixture into falafel balls. In a shallow pot, heat 1”canna vegetable oil. Fry falafels until golden, then transfer to a paper towel-lined plate. Make sauce: In a small bowl, whisk together tahini, garlic powder, and warm water. Season with salt. Serve falafels in pita with lettuce, tomatoes, and cucumber and drizzle with sauce.
