Preparation

In the 1973 film Soylent Green, the year 2022 brings food scarcity and a mysterious processed food called Soylent Green. While we won't spoil the twist, we can promise these vibrant green falafels contain only wholesome plant ingredients—and they're far more delicious than anything processed in that dystopian future.

Instructions

1. Drain the soaked chickpeas thoroughly and pat them dry with a clean kitchen towel. This step is crucial for proper texture.
2. In a food processor, combine the chickpeas, parsley, cilantro, spinach, onion, and garlic. Pulse until the mixture is finely chopped but not pureed—you want some texture remaining.
3. Transfer to a bowl and add the cumin, coriander, cayenne, salt, black pepper, and chickpea flour. Mix well to combine.
4. Stir in the baking powder and refrigerate the mixture for at least 1 hour to firm up.
5. While the falafel mixture chills, prepare the tahini sauce: whisk together the tahini, lemon juice, chopped dill, and water until smooth. Add more water if needed to reach a drizzling consistency. Season with salt to taste.
6. Form the falafel mixture into small patties or balls, about 1.5 inches in diameter.
7. Heat about 2 inches of vegetable oil in a deep pot to 350°F (175°C).
8. Fry the falafel in batches for 3-4 minutes, turning once, until deep golden-green and crispy on the outside.
9. Drain on paper towels and serve immediately with the tahini-herb sauce.

Serve in pita bread with fresh vegetables and pickles, or as part of a mezze platter. These are best enjoyed while contemplating more optimistic visions of the future—preferably one where real food still exists.