Description
This Baked Falafel with Tahini Sauce recipe offers a healthy, vegan twist on the traditional falafel by baking instead of frying. Made with chickpeas, fresh herbs, and fragrant spices, these crispy falafels are paired with a creamy homemade tahini sauce, perfect for dipping or drizzling. Serve them in pita bread or on salads for a nutritious, flavorful Middle Eastern-inspired main course.
Ingredients
Scale
Falafel
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 3 cloves garlic
- 1/2 small onion, roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, plus extra for brushing
- 2 tablespoons all purpose flour or chickpea flour
- 1 teaspoon baking powder
Tahini Sauce
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 2 to 3 tablespoons warm water
- 1/4 teaspoon salt
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make Falafel Mixture: In a food processor, combine the chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, paprika, salt, and black pepper. Pulse until the mixture is finely chopped but maintains some texture; do not over-process to avoid a mushy consistency.
- Add Binding Ingredients: Add the olive oil, flour, and baking powder to the falafel mixture. Pulse again just until everything is combined and the mixture holds together when pressed. This helps the falafel keep its shape during baking.
- Shape Falafel Patties: Scoop about 2 tablespoons of the mixture at a time and form into small patties or balls. Place them evenly spaced on the prepared baking sheet. Lightly brush the tops of each falafel with olive oil to encourage browning and crispness.
- Bake Falafel: Bake in the preheated oven for 20 to 25 minutes. About halfway through the cooking time, carefully flip the falafel to ensure both sides become golden and crispy.
- Prepare Tahini Sauce: While the falafel bakes, whisk together tahini, lemon juice, minced garlic, salt, and warm water in a bowl until smooth and creamy. Adjust the amount of warm water to reach your preferred sauce consistency.
- Serve: Serve the warm baked falafel with the tahini sauce on the side for dipping or drizzling. These falafels can also be enjoyed stuffed in pita bread with fresh lettuce and tomatoes or over salads and grain bowls for a complete meal.
Notes
- Do not over-process the falafel mixture to maintain a good texture and avoid mushiness.
- For variation, use chickpea flour instead of all purpose flour for a gluten-free option.
- These baked falafels are excellent served in pita bread with fresh veggies or as a topping on grain bowls and salads.
- Brush falafel with olive oil before baking for crispier results.
