-
1
Soak 1 cup of chick peas in 4 cups of water. Allow them to sit in the water for at least 8 hours. If you do this before bed, they will be ready in the morning. Drain, then rinse the chickpeas really well.
-
2
Place the chickpeas in a food processor and grind until they are roughly chopped. Use a rubber spatula to scrape the sides then grind again. At this point you should be able to press the chickpeas between your fingers and they should stay together. Add in the onion, garlic, parsley, spices, ground chia, and baking soda. Pulse to incorporate.
-
3
Once the mixture is well combined, form into 1 inch balls by hand or use a 1 ounce ice cream scoop. Make sure they are packed tightly so they don't crumble in your hands.
-
4
Next, heat up a large skillet over medium high heat. Add about 1/2 cup or more of coconut oil or lard (from pastured animals). Once hot, add the falafels (don't overcrowd the pan). The falafels should be half-submerged. Fry until golden brown on each side, roughly 1-2 minutes per side.
-
5
Place falafels on a paper towel to drain, sprinkle with a touch of sea salt and set aside while making the tahini sauce.
-
6
To make the tahini sauce, place the sesame seeds, olive oil, and lemon in a high speed blender. Add a bit of water and blend on high until smooth and creamy, using more water to reach desired consistency. Season with sea salt then transfer into a jar.
-
7
Serve the Falafels with Tahini Sauce on their own or in a lettuce or gluten-free wrap.
