In a food processor blend together the chickpeas, garlic, onion,
cumin, cayenne, herbs, a teaspoon of salt, pepper, baking soda,
and lemon juice. Add water by the teaspoon if the machine is not
On a lined baking sheet, spoon out the chick pea mixture into
about 1.5 inch scoops. Flatten out the scoops to form patties
and then brush the olive oil on top.
Bake until the patties are golden brown, about 10-15 minutes
In a small bowl whisk the tahini with ½ cup water and the
remaining salt. Drizzle the tahini sauce over the falafel before
Serve the falafel by itself or in a pita as a sandwich with Israeli
salad, cabbage slaw and hummus.