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1
Preheat the oven to 400 F.
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2
For the dressing, combine the tahini, garlic, lemon juice and zest in a mixing bowl.
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3
Whisk vigorously to combine, adding water in little by little until desired consistency is achieved.
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4
(For use as a dipping sauce, I use less water.
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5
As a dressing, it will probably need the full 1/3 cup or even a tablespoon or two more.)
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6
Add salt and pepper to taste.
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7
Keep it refrigerated in an airtight container until ready to use.
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8
Whisk or shake to recombine ingredients that may have separated before serving.
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9
For the falafel, combine all of the falafel ingredients except for 1 1/2 tablespoons of olive oil in a large food processor.
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10
Process in 15 second increments, scraping down the sides of the bowl each time, until the mixture is finely processed and no large chunks remain.
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11
Scrape falafel mixture into a large mixing bowl to make scooping easier.
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12
In a large ovenproof, nonstick or cast iron skillet add the remaining 1 1/2 tablespoons of olive oil, swirling to distribute evenly.
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13
Heat oil over medium high heat.
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14
With your hands, scoop out approximately 2 tablespoons of falafel mixture at a time and form even patties.
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15
Place patties in skillet and heat over medium high heat to brown them for approximately 3 to 4 minutes per side, flipping once during cooking.
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16
Then move the skillet to the center rack of the oven and cook for an additional 10 minutes.
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17
While the falafel is baking, arrange the salad ingredients on 4 plates, or toss the salad ingredients together in a large bowl with the dressing if serving it stuffed in pita bread.
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18
When its done remove the falafel pan from the oven and set it on a rack.
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19
Allow the falafel to cool in the pan for 5 minutes before transferring to a cooling rack until ready to serve.
