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FOR THE SAUCE
½ c. tahini (see below)
½ tsp. garlic powder
2 tbsp. warm water
Halved cherry tomatoes
Thinly sliced cucumbers
Instructions: In a food processor fitted with a metal blade, combine chickpeas, garlic, shallot, parsley, cumin, coriander, and flour and season with salt and pepper. Blend until mixture resembles a thick paste. Form mixture into falafel balls. In a shallow pot, heat 1”canna vegetable oil. Fry falafels until golden, then transfer to a paper towel-lined plate.
Sauce: In a small bowl, whisk together tahini, garlic powder, and warm water. Season with salt. Serve falafels in pita with lettuce, tomatoes, and cucumber and drizzle with sauce.
Totally Toker Tahini
Small bunch (about 30 sprigs) of flat-leaf parsley
½ cup sesame tahini
2 to 4 large cloves garlic
4 to 5 tablespoons freshly squeezed lemon juice
4 tablespoons water + 1 tablespoon cannabis infused olive oil
¾ teaspoon salt, or to taste
⅛ teaspoon cayenne
Holding the parsley in a bunch, trim off and discard an inch or so from the bottom of the stems. Cut the bunch crosswise into thirds. Place in a colander, rinse, and drain. Bounce the colander up and down to shake off excess water. Place the tahini, parsley, garlic, 4 tablespoons lemon juice, olive oil and 2 tablespoons of water into the bowl of a food processor. Blend well, scraping down the sides of the bowl as needed and adding enough additional water and/or lemon juice to create a sauce with a smooth, pourable consistency and a nice puckery taste. The amount of liquid you’ll need to add will depend upon the thickness of the tahini and how much water adhered to the parsley. Add the salt and cayenne (if using). Refrigerate until needed for up to one week.