A plant-based recipe featuring crispy curry falafel made from soaked chickpeas, paired with a vibrant green sauce featuring arugula, tahini, and aromatic spices.
For Falafel: Take the soaked chickpeas and put them into a food processor along with cilantro, scallion, garlic, and spices (salt, pepper, curry powder). Pulse until combined and the mixture has a coarse texture. Transfer the mixture into a bowl. Add baking powder and chickpea flour to the bowl and mix until thoroughly combined. Test the mixture by forming your desired falafel shape. If the mixture is too dry, add a little water; if it's too wet, add more chickpea flour. Once the mixture is combined to the right consistency, cover and chill it for 15-30 minutes. Once chilled, heat avocado oil in a pan and fry the falafel until golden brown.
For Green Sauce: Add all sauce ingredients (arugula, tahini, juice of 1 lime, maple syrup, olive oil, water, salt, cayenne, ground fennel seed, dill) to a blender and combine until smooth. Add water as needed to thin to your desired consistency.
