An easy go-to recipe for lunch or dinner! While blending, be sure not to over-process or puree the mixture- a fine coarse crumb with several larger pieces is optimal. Baked falafel can be made ahead and kept in the fridge for an easy salad topper, finger food for your kid, or as a late night snack. Garlic dill dip is the perfect accompaniment!
Preheat oven to 385°F. Brush a large baking sheet with a thin but generous layer of oil. Set aside.
To a high powered blender, add all the dip ingredients and blend on high until the mixture is smooth and even. Serve the falafel with a side of dip, or place in pita bread with fresh vegetables, hummus and a healthy dollop of dip (my favourite).
Because canned chickpeas can vary in texture, if your mixture is too crumbly (i.e. doesn't stick together when pressed between your fingers), stir in ~1 tablespoon of water. Cooked falafel will last for about 4-5 days covered in the fridge, however, they will lose their crunchy texture if not eaten right away. Garlic dill sunflower sauce can be made ahead and kept covered in the fridge for up to 3 days.
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