There’s some kind of magic in creating a meal out of basic ingredients. To start off with an array of raw ingredients and end with a dish is enchanting. That was my goal with this dish; to start off with the basics and finish with something decadent. Simple ingredients, simple recipe, delicious dish.

Ingredients

For Falafel:

• 5 cups dry chickpeas
• .5 cups chopped fresh parsley
• .25 cups chopped white onion
• 7 cloves of garlic
• 2 Tbsp of flour
• 2 tsp of salt
• 1 Tbsp of ground cumin
• Pinch of cayenne pepper
• Extra Virgin Olive Oil

For Sauce:

• 1 cup of tahini paste
• 3 cloves of garlic
• .5 of a lemon
• .5 tsp salt
• .2 tsp fresh parsley

For Dish:

• Package of naan bread

Instructions

The falafel is fairly simple. Rinse chickpeas and toss them into a food processor with the parsley, white onion, and garlic. Add the flour, salt, ground cumin and cayenne pepper before mixing. You want it to look like a paste with few chunks.

Once it is fully mixed, put the mixture into a bowl and let it sit in the fridge for one hour. While it’s sitting, put all the sauce ingredients into the food processor and blend until it is sauce-like (simple enough!).

Once the falafel mixture has cooled, form into small discs. Grab a pan and the olive oil and cook the falafel on each side on medium heat for about 2-3 minutes.

Now serve! Place the falafel on naan bread and pour the sauce on top. Add tomatoes and red cabbage if you’re feeling adventurous!