Baked Falafel Latkes With Tahini Sauce

• Falafel Latkes
• 1 1/2 cups fresh chickpeas, soaked, or 1 (15-ounce) BPA-free can of chickpeas, rinsed and drained
• 1/2 red onion, chopped
• 4 tablespoons chickpea flour
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 tablespoons extra-virgin olive oil
• 1 small carrot, chopped finely
• 2 tablespoons dried parsley
• 1 pinch kosher salt
• 1 pinch ground black pepper
• Tahini Sauce
• 3 cloves crushed garlic
• 2 teaspoons kosher salt
• 2 lemons, juiced (3 if your lemons aren't super-juicy)
• 1/2 cup tahini paste
• 1 teaspoon ground cumin

1. Combine chia seeds in a bowl and add the 3 tablespoons of water. Set aside until it forms a gel.
2. Preheat oven to 350u0b0F and line a baking sheet with parchment paper.
3. Combine the chickpeas, onion, garlic, chickpea flour, cumin, coriander, olive oil, salt and pepper, parsley, and carrot. Pulse in a food processor until the mixture is well combined and smooth.
4. Scoop about 2 heaping tablespoons of the chickpea mixture and form into a flat patty (like a latke shape). Repeat until 15 latkes are formed.
5. Bake about 20 to 30 minutes or until the falafel latkes are lightly browned on the bottom and golden on top.
6. Remove from oven and allow to cool and harden.
7. Serve with 2 tablespoons of tahini sauce (recipe below).
8. Puree garlic in a food processor, then add in remaining ingredients. Adjust flavorings to taste. Refrigerate up to 1 week, or freeze in ice cube trays to defrost when you need a quick dipping sauce for snacks.

falafel latkes, fresh chickpeas, red onion, chickpea flour, ground cumin, ground coriander, extravirgin olive oil, carrot, parsley, kosher salt, ground black pepper, tahini sauce, garlic, kosher salt, lemons, tahini paste, ground cumin

Taken from food52.com/recipes/78351-baked-falafel-latkes-with-tahini-sauce (may not work)