Falafel

1. Preheat oven to 425F. Prepare 2 baking sheets by brushing each with 1 tablespoon olive oil. Set aside.

2. Peel and coarsely chop onion. Remove stems from cilantro and parsley, coarsely chop, and set aside.

3. Drain chickpeas, if needed. Place chickpeas in a clean kitchen towel and pat dry.

4. Peel and grate the carrot (either by hand or using the grating attachment of your food processor). Place grated carrot in a large bowl.

5. With the s-blade in place, place parsley and cilantro in a food processor and pulse until well chopped. Add to carrots in bowl.

6. In batches, pulse the chickpeas and onions to create a paste-like consistency. Mixture may be slightly crumbly but should hold together if squeezed.

7. Add to bowl with carrots and parsley.

8. In a separate bowl add garlic, cumin, coriander, black pepper, paprika, sea salt and cayenne with the chickpea flour and combine well.

9. Add this mixture to the bowl with the chickpeas and veggies. Using clean hands, combine well.

10. Using a 1 tablespoon measure, scoop mixture and form into small patties. Place them on prepared baking sheets. Brush top of falafel with remaining oil.

11. Bake for 20 minutes until golden brown, flipping halfway.

12. Quarter and slice cucumbers. Serve falafel warm with sliced cucumbers and tahini sauce.