Instructions

• Soak the dried chickpeas, 1 tsp salt and 1/4 tsp baking soda in water for 24 hours. Drain and discard the water.
• Preheat the oven to 400°F. Pat dry the soaked chickpeas. In a food processor, add the chickpeas and baking powder and process until they are ground into an even piece-y meal – smaller than oatmeal but not a paste. Move to a bowl.
• Use your hands to form 2-Tablespoon sized scoops into about 12 thick patties. Pack them firmly so that they hold together. Depending on the size you prefer, you will get 18-24 patties from this recipe.
• Pour 1/4 cup Shallot Olive Oil onto a rimmed sheet pan and brush or tip to distribute. Place the patties on the baking sheet. Move them around and flip them so as to get oil on both sides. Bake for 14 minutes. Flip and bake for 10 minutes more or until golden brown and crisp on the outside.
• To make the sauce. In a bowl combine the Soom Premium Tahini, lemon juice, Granulated Garlic, Ground Cumin and salt. Add the ice water, one Tablespoon at a time, stirring after each addition. The mixture will seize, then let go. The mixture will thin and lighten in color. If you’d like it thinner, add an additional Tablespoon of ice water. Allow to sit for a minute or two, then taste. Adjust with more salt or lemon juice if desired.
• Serve the falafel on a platter with the creamy tahini sauce. Or build sandwiches in warm pitas with falafel, cucumber salad, pickled onions and tahini sauce.