Baked Tempeh Falafels with High Protein Dip

Preheat oven to 425 F (220 C) and line a baking tray with parchment paper.

Add all falafel ingredients, excluding chickpea flour, to a food processor or high-speed blender and blend until smooth, stopping to scrape down the sides when needed.

Once smooth, remove from processor and add to a mixing bowl.

Fold in chickpea flour with a spatula until just incorporated.

Using your hands or an ice cream scoop, form 22 falafels.

Bake at 425 F (220 C) for 18-20 minutes or until browned.

For the Sauce: Blend tofu, almond milk, tahini, lemon juice, 2-3 cloves of garlic, ½ tsp cumin, and ½ tsp salt until super smooth.