Falafel Brunch Platter

Ease of Preparation: Medium
Yield: 12 Patties

This recipe makes homemade falafel easier and healthier than ever! Canned chickpeas are spiced up, blended, and then? Baked! For the quickest, lightest version ever of this Middle Eastern brunch staple. Drizzled with creamy, garlicky, homemade tahini sauce, these savory nuggets are hot and ready to be served in minutes, and super delicious with pita from your favorite baker and an array of delectable sides like tabbouleh, baba ghanoush, and hummus – think of this Middle Eastern brunch adventure as a fantastic vacation on a plate!

Ingredients:

Falafel Brunch Platter:

• 1 15-ounce can chickpeas (rinsed, drained and patted dry)
• 3/4 cup (180 mL) finely chopped fresh parsley, squeezed dry (about 1 bunch, stems removed)
• 4 cloves garlic, minced
• 2 medium shallots, minced
• 2 tablespoons (30 mL) raw sesame seeds
• 1 ½ teaspoon (7.5 mL) cumin (plus more to taste)
• 1/8 teaspoon (.75 mL) ground coriander seed
• Salt and cayenne pepper
• 1 teaspoon baking soda
• ¾ cup (180 mL) all-purpose flour (more or less as needed)
• 3-4 tablespoons (45-60 mL) vegetable oil for oiling the muffin tin
• Tahini Sauce (see recipe)

Prepared Meze Sides, such as:

• Pita, hummus, tabbouleh, baba ghanoush, olives, cheese, lettuce, tomatoes, onions

Tahini Sauce:

• 4 medium-to-large cloves garlic, fine mince
• 1 lemon, juice and zest
• ½ cup (120 mL) tahini
• ½ teaspoon (2.5 mL) fine sea salt
• 1/8 teaspoon (.75 mL) cayenne pepper
• 1/8 teaspoon (.75 mL) ground cumin
• 8 tablespoons (120 mL) water, more as needed

Special Equipment:

• Small 12-muffin tin

Method:

For the platter:

Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, coriander, salt, cayenne pepper, and baking soda to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined.

Add flour ¼ cup (60 mL) at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands.

Shape the mixture into 12 small even balls.  Cover and refrigerate for 1-2 hours to firm up. 

To cook:

Preheat oven to 400 F (205 C).  Pre-heat a 12 muffin tin in the oven for 25 minutes.

Carefully remove the tin from the oven and add a few drops of oil to each muffin slot, then add the balls of the chickpea mixture to the hot, oiled tin; ideally there will be a bit of a sizzle.

Bake the falafels for 10 minutes, flip them over, then bake another 10 minutes until browned on the outside and fully cooked inside.   Rest for 10 minutes, then serve warm with tahini sauce, pita, hummus, tabbouleh, baba ghanoush, olives, cheese, lettuce, tomatoes, and onions.

For the sauce:

In a medium bowl, combine the garlic and lemon juice.  Let the mixture rest for 10 minutes, giving the garlic time to infuse the lemon juice with flavour.

Add the tahini, salt, cayenne, and cumin to the bowl and whisk together.

Add water 2 tablespoons (30 mL) at a time, whisking after each addition until smooth.  After about 8 tablespoons (120 mL), the sauce should be perfectly creamy, smooth, and light-colored.  If preferred, add more water for a thinner sauce.

Keep cool until ready to use.