Hemp Falafel Balls with Lemon Tahini Dressing

Lemon Tahini Dressing
• 1/2 cup tahini (sesame paste)
• 2/3 to 3/4 cup water (as needed)
• 3 Tbs fresh lemon juice
• 1-2 cloves garlic
• 1 Tbsp olive oil
• Salt & pepper to taste

Falafels
• 2 14oz cans chickpeas
• 1 Tbsp olive oil
• 1 Tbsp lemon juice
• 1 scoop unflavoured Iron Vegan Sprouted Protein
• 5-6 Tbsp hemp seeds
• 2 cloves garlic
• 1 Tbsp curry powder
• 2 Tbsp nutritional yeast
• Salt & pepper to taste
• Fresh herbs of choice

1. To make the dressing, add all ingredients in a small blender and blend. Add more water, as needed, until you reach desired consistency. Dressing will keep up to a week in the fridge.
2. Preheat oven to 400°
3. Transfer the chickpeas to a blender and pulse briefly. Then add all other ingredients except for the help seeds and process until you have a smooth paste.
4. Prepare a baking sheet with parchment paper. Form the falafel dough, about 15 - 20 balls. Roll them in the hemp seeds to cover, then transfer to the baking sheet.
5. Bake in the oven for 25 - 35 minutes. Take them out to turn occasionally so that they brown evenly.