Baked Falafel with Spicy Moroccan Sauce

Tender falafel balls baked in muffin tins, and served with a Moroccan spicy sauce.

FALAFEL:
1 cup dried chickpeas
2 tablespoons extra-virgin olive oil, divided
½ cup packed fresh cilantro, coarsely chopped
½ cup packed fresh mint leaves
1½ teaspoons fresh lemon juice
¼ cup diced red onion
2 garlic cloves
¾ teaspoon kosher salt
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon baking soda
⅛ teaspoon ground cayenne pepper
⅛ teaspoon ground black pepper

SPICY MOROCCAN SAUCE:
1 medium red sweet pepper
1 cup cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
3 pitted whole unsweetened dates
¼ cup boiling water
1 tablespoon tomato paste
3 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground coriander
¼ teaspoon ground cayenne pepper
¼ teaspoon ground ras-el-hanout spice

View the full recipe at The Wimpy Vegetarian →