Chickpea Tower with Tahini & Cucumber sauce

This is my attempt at creating a upper scale falafel, I am quiet pleased with the results. I used tomato slices for the tower, but you could use roasted eggplant or zucchini.

Chickpea Patties

• 1 small onion- small diced
• 2 cloves garlic- minced
• 1 can chickpeas-drained and rinsed and crushed
  
• 1/4 tsp tumeric
• 1/2 tsp cumin
• 1/2 lemon-juiced
• 2 tbsp fresh parsley-chopped
• 1 tbsp olive oil
• 2 tbsp flour
• sea salt
• freshly ground pepper
  
• 1 cup panko (Japanese bread crumbs)
• sunflower for frying

I used my small food processor for the chopping, if you don't have one, you can just chop and mush it all together. Mix it all together, form small patties and dip them into the panko. Heat oil in frying pan and fry patty's until golden.  Place in an oven at 350 for 20 minutes.

Tahini & Cucumber sauce

• 1/2 cup silken tofu
• 3 tbsp tahini
• 1/4 sunflower oil
  
• 1/4 cup grated cucumber
• 1/2 lemon-juiced
• 2 tbsp fresh mint-chopped
• sea salt
• freshly ground pepper

In a food processor or blender, blend the tofu. Add the tahini and puree until smooth with the sunflower oil.
Add the rest of the ingredients, blend again until mixed.