Make the falafel mixture: In the bowl of a food processor add: red onion, garlic, jalapeno, parsley and cilantro. Pulse until chopped and combined, about 12-15 pulses. Add the chickpeas and pulse again until finely chopped.
Add in the cumin, cayenne, ginger, baking soda, 2 TBS of chickpea flour*, lime zest, juice, salt and pepper. Pulse until combined, but NOT smooth, stopping to scrape down sides as necessary. (You want texture and for the mixture to be slightly chunky and thick). Stir in the sesame seeds. Taste and adjust for seasoning.
Form the falafels: Using your hands, roll and form the mixture into falafel balls, about 2 tablespoons of mixture for each, for a total of 12 balls. Place the formed falafels onto prepared sheet pan and place in the refrigerator for at least 30 minutes to firm (you can let these sit overnight, just cover lightly with plastic wrap).
To cook falafels: Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Reduce the heat to medium and add the falafels. Cook until golden brown, about 3-5 minutes. Add the remaining tablespoon of oil to the pan and flip the falafels. Cook on the other side until golden, an additional 3-5 minutes.
To serve: Serve the falafels warm on top of slaw and drizzle with miso tahini. Enjoy!
1/4 cup Tahini, stirred
1 1/2 TBS White Miso
1 TBS Honey
2 tsp Rice Vinegar
1 tsp Sesame Oil
1 tsp Fresh Ginger, minced
Salt, to taste
Warm Water, as needed
Whisk together the tahini through the ginger in a small bowl. Add warm water to thin, one tablespoon at a time, until desired consistency is reached ( I used 3 1/2 tablespoons). Taste and adjust for seasoning.
*Nutrition information is for falafels and slaw