Baked Falafel, Tahini, Roasted Garlic Hummus, Citrus Marinated Zucchini

ATTENTION:
!THIS IS NOT A FIRST DATE MEAL!
There is so much garlic it will ooze out of your pores. In fact, that was the point, as I am trying to pass a small illness that is said to be remedied by copious amounts of garlic.

Smooth hummus spiced with cumin, cayenne and a whole head of sweet roasted garlic. Homemade tahini with fresh lemon, soft baked falafel with cilantro and fresh parsley and zucchini, marinated in orange and lemon then tossed with pine nuts.

Baked Falafel

1 tbl extra virgin olive oil, plus extra to drizzle
1/2 white onion, medium dice
3 garlic cloves, minced
3 cups of cooked garbanzo beans
2 tbl chopped fresh cilantro
3 tbl chopped fresh parsley
1 tsp lemon juice
1 tsp olive oil
1 tsp cumin
1/2 tsp red pepper flakes
1/4 tsp pepper
1 tsp sea salt
1 tsp baking powder
2 tbl AP flour

In a small saute pan, heat 1 tbl of oil and saute the onions until soft and translucent, 10 minutes. Add the garlic and cook for 3 minutes more.
In a food processor, combine the onions, garlic, garbanzo beans, cilantro, parsley, lemon juice, 1 tsp oil, cumin, red pepper flakes, pepper and salt. Puree until finely ground but not mush. Stir in the baking powder and AP flour. Form into even sized patties and chill for 30 minutes.
Preheat the oven to 350. Set a baking sheet lined with foil in the oven to heat up as well.
Grease the baking sheet and place the falafel on the sheet. Drizzle with 1-2 tbl of oil and bake for 15 minutes. Flip the falafel over and drizzle with 1-2 more tbl of oil and bake for 15 more minutes. Serve warm.

Roasted Garlic Hummus

2 tbl extra virgin olive oil, divided
1 head of garlic
3 cups cooked garbanzo beans
2 tbl tahini
2 tbl fresh lemon juice
1/2 tsp sea salt
1/2 tsp cumin
pinch of paprika

Preheat the oven to 425. Cut a thin layer off the bottom of the head of garlic. Drizzle the bottom with 1 tbl of oil. Wrap the garlic up in a foil pouch and roast for 1 hour or until the garlic has browned and is soft. Once cooled enough to work with, squeeze the garlic cloves out.
In a food processor, combine 1 tbl of oil with the garlic and remaining ingredients. Puree until smooth. Season to taste with more salt.

Tahini Sauce

3 tbl extra virgin olive oil, divided
1/4 cup minced white onion
3 garlic cloves, minced
1/2 cup tahini
1/2 tsp sea salt
1/4 cup fresh lemon juice

In a small saute pan, heat 1 tbl of oil and saute the onions and garlic until soft and slightly browned on the edges, 5 minutes.
In a food processor, combine the onions, garlic, remaining 2 tbl of oil, tahini, salt and lemon juice and puree until smooth.
Cover and chill until ready to serve.

Citrus Marinated Zucchini with Pinenuts

1/4 cup fresh lemon juice
1 tsp salt
1/2 tsp pepper
1 tsp dried oregano
zest of half an orange
1/2 cup olive oil, plus 2 more tbl
1 zucchini, cut into half moons
1/4 cup pinenuts, toasted

Combine the lemon juice, salt, pepper, oregano and orange zest in a small blender. Pulse to combine. Add the olive oil in a slow, steady drizzle. Toss the zucchini in the citrus marinade and chill for 1 hour.
Heat 2 tbl of oil in a saute pan and saute the zucchini until soft and golden brown on the edges. Toss with the pine nuts and serve.