Description
This baked falafel recipe offers a healthier take on the classic Middle Eastern favorite. Crispy on the outside and tender inside, these chickpea patties are packed with fresh herbs and spices. Served with a creamy, tangy tahini sauce, they make a perfect appetizer, snack, or main dish.
Ingredients
For the Falafel:
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1 ½ cups dried chickpeas (soaked overnight) or 2 cans chickpeas, drained and rinsed
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1 small onion, roughly chopped
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3 cloves garlic
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½ cup fresh parsley leaves
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½ cup fresh cilantro leaves
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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½ teaspoon baking powder
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2 tablespoons all-purpose flour (or chickpea flour for gluten-free)
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Salt and pepper, to taste
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2–3 tablespoons olive oil (for brushing before baking)
For the Tahini Sauce:
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½ cup tahini
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2 tablespoons fresh lemon juice
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1 clove garlic, minced
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¼ teaspoon salt
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¼ cup water (adjust for desired consistency)
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Optional: pinch of cayenne or smoked paprika
Instructions
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Soak chickpeas overnight if using dried. Drain and rinse.
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Pulse chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, flour, salt, and pepper in a food processor until coarse and slightly sticky.
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Chill mixture for 30 minutes.
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Shape into 1.5-inch balls or patties.
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Preheat oven to 400°F (200°C). Line a baking sheet and lightly oil it.
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Place falafel on sheet, brush tops with olive oil, and bake 20–25 minutes, flipping halfway, until golden and crisp.
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Mix tahini, lemon juice, garlic, salt, and water in a bowl until smooth. Adjust water for consistency.
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Serve falafel warm with tahini sauce.
- Prep Time: 40 minutes (includes soaking and chilling)
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern