Lamb 'Falafel' With Lemony Tahini Sauce

• For the tahini sauce:
• 1 cup tahini
• 1/2 cup canned chickpeas, drained and rinsed
• Freshly squeezed juice of 1 lemon
• 2 garlic cloves, chopped
• 1 1/4 teaspoons kosher salt, more as needed
• Pinch cayenne
• For the 'falafel':
• 1/2 cup canned chickpeas, drained
• 3/4 pound ground lamb
• 3 scallions, white and light green parts only, finely chopped (3 tablespoons)
• 2 garlic cloves, finely chopped
• 1/2 cup finely chopped fresh cilantro
• 1/4 cup finely chopped fresh parsley
• 1 teaspoon kosher salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• Large pinch cayenne
• 1/2 cup olive oil, for pan-frying.

1. 1. To make the sauce, combine ingredients in a food processor. With motor on "puree," add 1/2 to 3/4 cup water through feed tube until mixture is smooth. Taste and adjust seasoning if necessary. Sauce should be thinner than hummus.
2. 2. For the balls, in a large bowl, mash 112 cup chickpeas with a potato masher or fork. Add remaining ingredients and mix well with your hands or a wooden spoon. Form into 11/4-inch balls.
3. 3. Heat oil in a large skillet over medium-high heat until shimmering. Cook balls in batches, turning occasionally until golden brown all over and just cooked through, 5 to 6 minutes. Transfer to a plate lined with paper towels. Serve immediately, with sauce on the side.

tahini sauce, tahini, chickpeas, freshly squeezed juice, garlic, kosher salt, cayenne, chickpeas, ground lamb, scallions, garlic, fresh cilantro, fresh parsley, kosher salt, ground coriander, ground cumin, ground black pepper, cayenne, olive oil

Taken from www.epicurious.com/recipes/member/views/lamb-falafel-with-lemony-tahini-sauce-50042750 (may not work)