Prep time: 1 day
Cook time: 20-30 min.
Yields: 15 Falafels
Dose: 10 mg. each / 150 mg. total
- Chickpeas, dried and soaked – 2 Cups
- Onion, chopped – 7 oz.
- Garlic – 1 oz. or 8 cloves
- Extra Virgin Olive Oil (EVOO) – 1/4 Cup
- Fluent Baldor Drops (cannabis extract) – 150 mg, or as needed
- Cilantro, leaves – 1 Cup
- Parsley, leaves – 1 Cup
- Coriander, ground – 1 Tbsp + 1 tsp
- Cayenne pepper, ground – 1/2 tsp
- Cumin, ground – 1 Tbsp
- Sesame Seeds, toasted – 2 Tbsp
- Baking Soda – 2 Tbsp
- Salt – 1.5 tsp
- Garlic, whole cloves crushed – 3 cloves
- Tahini Paste – 1 Cup
- Parsley, chopped leaves – 3/4 Cup
- Coriander, ground – 1 tsp
- Salt – 1/2 tsp
- Lime Juice, fresh squeezed – 1 lime
- Lemon Juice, fresh squeezed – 1 lemon
- The day before making the falafels, you’ll need to soak the dried chickpeas so they soften (use ONLY dried chickpeas; the starches in them will help bind the falafel when you fry it).
- Place the dried chickpeas in a large bowl filled with water to cover the chickpeas by at least 2 inches and add the baking soda to help with the softening.
- Soak them overnight for at least 18 hours, or until soft enough to break apart with your fingers.
- When ready, drain the chickpeas completely and pat them dry.
- For the infusion, add your concentrate drops OR syringe concentrate into the EVOO. Have it ready to add to the mix.
- If using a syringe, add 0.15 mL (1 and a half lines) OR 3 rice grain-sized dots of concentrate (~150 mg. total). Stir it to make sure it dissolves and disperses fully in the EVOO.
- If using drops, add 150 mL of the concentrated tincture (3 full droppers + 3/4 dropper). Stir it to make sure it mixes and disperses fully.
- In a food processor, combine the chickpeas, herbs, chopped onion, garlic, and spices, then begin to pulse the mix in 30 sec. intervals; making sure to stop and scrape the edges of the bowl to create a dry, pasty mixture.
- Add the infused EVOO and continue to pulse until your mixture loosens up a bit.
- Transfer the falafel mixture to a bowl and cover it. Refrigerate for at least 1 hour.
- While you wait, set up a baking tray with parchment paper, and a scale to weigh the falafels before frying.
- Using your scale, weigh out 45 g OR 1.6 oz of the mixture and shape them into small balls.
- Place them neatly on the parchment paper until you’ve used all the mixture; this recipe will yield about 15 falafels.
- Before you begin to cook these, I recommend you refrigerate them for another 30 min. to an hour. This will make them easier to handle and will improve the quality of your finished falafels.
- Now you’re ready to cook!
Tahini Sauce Prep:
- In a small bowl, squeeze your lemon and lime juice, making sure to remove any seeds.
- Combine your juice with the remaining ingredients listed above in a food processor.
- Blend until it’s a smooth sauce and adjust flavor with salt as needed.
- Voila! Keep your sauce refrigerated until ready to eat.
- However you cook these, always have parchment paper under them so they won’t stick!
- If you’re using an air fryer, work in small batches to ensure the falafels cook properly. Set the temperature to 400°F for 20 min, and make sure to check them at 15 min. to avoid overcooking them. Once you see them toasted to a brown color and crispy on the outside, they’re good to eat.
- If you’re using a traditional convection oven, you’ll be able to work with bigger batches and achieve good results. Preheat your oven to 425°F, and cook for 20-25 min. Make sure to check the falafels after 10 min, then every 5 min. until you see them toasted to a brown color.
- Let your falafels cool down slightly, and enjoy your delicious creation with the tahini sauce!