Falafel Sandwiches With Spicy Tahini Sauce Recipe

Directions Whisk together the tahini, water, lemon juice, cayenne, and 1/8 teaspoon of the salt in a small bowl until the mixture thickens and becomes creamy.

Set aside.

With the motor running, add the cilantro and garlic through the feed tube of a food processor and process until finely chopped.

Add the chickpeas, bread crumbs, cumin, baking powder, and remaining 1/4 teaspoon salt and pulse until finely chopped, stopping once or twice to scrape down the sides of the bowl.

Transfer the mixture to a bowl and refrigerate, covered, at least 30 minutes or up to 1 day.

Shape the falafel mixture into 8 (3/4-inch-thick) patties, using about 1/4 cup mixture for each patty.

Heat 1 1/2 teaspoons of the oil in a large nonstick skillet over medium heat.

Add 4 patties and cook until golden brown, 4-5 minutes on each side.

Transfer to paper towels to drain.

Repeat with the remaining 1 1/2 teaspoons of oil and 4 patties.