Amazing Falafel with Tahini Dipping Sauce

For the falafel:
Combine chickpeas, garlic and parsley in a food processor and pulse until combined. Add cumin, chili powder, flour and baking powder and pulse to combine all of the ingredients.

Add lemon juice, olive oil, bread crumbs and salt and pepper. Pulse to combine until it creates a dough-like texture that you can form. I like to take a small amount and try to form it into a small marble size ball to test it out.

Place falafel mix in a bowl, cover and refrigerate for a least 2 hours. You can also form the dough into patties and refrigerate for 2 hours before cooking. This helps them hold their shape better.

Spray a cookie sheet with cooking spray, remove the falafel mix from the fridge and form into patties. I got about 12 nice size patties using an ice cream scoop to ensure they were all a similar size.

Add 2 tablespoons of the grape seed oil to a medium skillet and heat it to medium heat on your stove. Place formed falafel patties into the pan, about four at a time. Cook for about 2–4 minutes (depending on size) on each side, until crispy and light brown on both sides. Remove the falafel from the pan and place on a paper towel to cool. Continue the process until you have cooked all of the falafel patties, adding more oil to the pan as needed in between batches.

For the dipping sauce:
Add all of the ingredients to a mixing bowl and whisk until it forms a loose sauce. Add water if needed to thin it out.

Place the falafel on a serving dish with the dipping sauce. And there you have it, my most amazing falafel recipe!