Traditional Falafel Recipe (275 kcal, 12g Plant Protein)

Ingredients

• 1 cup dried chickpeas (soaked overnight and drained (200 g; not canned))
• 1/2 cup dried split fava beans (soaked overnight and drained (100 g; or use additional chickpeas))
• 1 small yellow onion (roughly chopped (about 100 g))
• 4 garlic cloves
• 1 cup fresh flat-leaf parsley leaves and tender stems (packed (30 g))
• 1 cup fresh cilantro leaves and tender stems (packed (30 g))
• 1 small green chili or 1/2 red chili (seeded (optional))
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon baking soda
• 1 tablespoon sesame seeds (optional for coating (about 10 g))
• Neutral oil for deep-frying (about 3 cups (sunflower or peanut; 700 ml))
• 5 tablespoons tahini (75 g)
• 1 1/2 cups plain Greek yogurt (360 g; or plant yogurt)
• 1/2 lemon (juiced (about 1 1/2 tablespoons / 22 ml))
• 1 small garlic clove (grated)
• 1/4 teaspoon fine sea salt
• Water (to loosen if needed)