Infused Falafels w/ Tahini Sauce (Air-Fried or Baked)

Prep time: 1 day
Cook time: 20-30 min.
Yields: 15 Falafels
Dose: 10 mg. each / 150 mg. total

INGREDIENTS

Falafels

• 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

Tahini Sauce

• 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

INSTRUCTIONS

Falafel Prep:

1. 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).
2. 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.
3. Soak them overnight for at least 18 hours, or until soft enough to break apart with your fingers.
4. When ready, drain the chickpeas completely and pat them dry.
5. For the infusion, add your concentrate drops OR syringe concentrate into the EVOO. Have it ready to add to the mix.
   1. 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.
   2. 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.
6. 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.
7. Add the infused EVOO and continue to pulse until your mixture loosens up a bit.
8. Transfer the falafel mixture to a bowl and cover it. Refrigerate for at least 1 hour.
9. While you wait, set up a baking tray with parchment paper, and a scale to weigh the falafels before frying.
10. Using your scale, weigh out 45 g OR 1.6 oz of the mixture and shape them into small balls.
11. Place them neatly on the parchment paper until you’ve used all the mixture; this recipe will yield about 15 falafels.
12. 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.
13. Now you’re ready to cook!

Tahini Sauce Prep:

1. In a small bowl, squeeze your lemon and lime juice, making sure to remove any seeds.
2. Combine your juice with the remaining ingredients listed above in a food processor.
3. Blend until it’s a smooth sauce and adjust flavor with salt as needed.
4. Voila! Keep your sauce refrigerated until ready to eat.

Cooking:

1. However you cook these, always have parchment paper under them so they won’t stick!
2. 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.
3. 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.
4. Let your falafels cool down slightly, and enjoy your delicious creation with the tahini sauce!