Ingredients

For the tahini sauce:

1 cup tahini

1/2 cup canned chickpeas, drained and rinsed

Freshly squeezed juice of 1 lemon

2 garlic cloves, chopped

1 1/4 teaspoons kosher salt, more as needed

Pinch cayenne

For the ‘falafel’:

1/2 cup canned chickpeas, drained

3/4 pound ground lamb

3 scallions, white and light green parts only, finely chopped (3 tablespoons)

2 garlic cloves, finely chopped

1/2 cup finely chopped fresh cilantro

1/4 cup finely chopped fresh parsley

1 teaspoon kosher salt

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground black pepper

Large pinch cayenne

1/2 cup olive oil, for pan-frying.

Preparation

  1. To make the sauce, combine ingredients in a food processor. With motor on “puree,” add 1/2 to 3/4 cup water through feed tube until mixture is smooth. Taste and adjust seasoning if necessary. Sauce should be thinner than hummus.
  2. For the balls, in a large bowl, mash 112 cup chickpeas with a potato masher or fork. Add remaining ingredients and mix well with your hands or a wooden spoon. Form into 11/4-inch balls.
  3. Heat oil in a large skillet over medium-high heat until shimmering. Cook balls in batches, turning occasionally until golden brown all over and just cooked through, 5 to 6 minutes. Transfer to a plate lined with paper towels. Serve immediately, with sauce on the side.