Falafel with Matcha Tahini Sauce

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Lunch

Prep Notes

These avocado oil–fried chickpea balls are insanely flavorful and paired with a creamy, lick-all-your-fingers good, matcha tahini sauce. Stop everything you are doing and get the ingredients for this recipe now.

Ingredients

For the falafel:

3 diced garlic cloves
1/3 cup chopped red onion
2 tablespoons mint, tightly packed
1/4 cup cilantro, tightly packed
1/4 cup parsley, tightly packed
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon coriander
1/8 teaspoon cinnamon
1/8 teaspoon cardamom
1/8 teaspoon ginger
1 can chickpeas
1/2 cup flour
avocado oil, for frying

For the matcha tahini sauce:

1/2 cup + 2 tablespoons tahini
1/2 teaspoon matcha powder
1 teaspoon lemon juice
1 tablespoon finely chopped parsley
1 tablespoon finely chopped cilantro
1/2 cup + 2 tablespoons water
1 clove garlic, diced
1/2 teaspoon salt

Directions

For the falafel:

Combine all ingredients except chickpeas, flour, and oil in a food processor. Pulse in 5-second increments until everything breaks down into very small pieces.
Add chickpeas and pulse in 5-second increments, scraping down the sides between each.
Transfer to a bowl and gently mix in flour until just combined.
Roll into balls.
Put about an inch of oil in a deep pan and heat on medium to high. Once hot, add falafel balls. Cook on each side for about 3 minutes (until browned and crispy).Once done, transfer to a plate lined with a paper towel.
Serve with matcha tahini sauce.

For the matcha tahini sauce:

Combine all ingredients in a bowl and whisk until smooth and creamy.

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