Description
Crispy Baked Falafel with Tahini Sauce brings Middle Eastern street food charm straight to your kitchen table. Packed with herby chickpea goodness and drizzled with creamy tahini, this simple recipe turns dinner into a delightful culinary adventure.
Ingredients
Scale
Main Ingredients:
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 small onion
- 2–3 cloves garlic
- ½ cup fresh parsley
- ¼ cup fresh cilantro
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon ground paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2–3 tablespoons flour
Supporting Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1–2 tablespoons water
- 1 tablespoon olive oil
- 1 garlic clove
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper, ensuring your surface is completely covered for easy cleanup.
- Drain and rinse 1 can (15 oz) chickpeas thoroughly. Transfer chickpeas to the food processor with your chopped onion, minced garlic, fresh parsley, and cilantro.
- Add 1 teaspoon each of ground cumin and coriander, ½ teaspoon turmeric, paprika, and 2-3 tablespoons flour to the processor. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Pulse the ingredients until they form a coarse mixture. Your texture should be slightly chunky, not completely smooth. Drizzle 1 tablespoon olive oil and 1 tablespoon lemon juice while processing.
- Check the consistency of your mixture. If it feels too dry, add 1-2 tablespoons water to help bind the ingredients together.
- Shape the mixture into small 1 ½-inch balls or compact patties. Space them evenly on your prepared baking sheet.
- Bake for 25-30 minutes at 375°F (190°C). Carefully flip the falafel halfway through cooking to ensure even golden-brown crispiness.
- Prepare the tahini sauce by whisking ¼ cup tahini with 2 tablespoons lemon juice, 1-2 tablespoons water, 1 tablespoon olive oil, 1 minced garlic clove, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Adjust your tahini sauce consistency by adding more water if you prefer a thinner drizzle.
- Serve the hot falafel immediately with the tahini sauce drizzled on top or served alongside. Garnish with extra fresh herbs if desired.
Notes
- Chickpea moisture matters, so drain canned chickpeas thoroughly and pat dry to prevent soggy falafel.
- Refrigerating the mixture for 30 minutes before shaping helps the falafel hold together better during baking.
- For a gluten-free version, replace wheat flour with chickpea flour or almond flour, which work equally well.
- Getting a crispy exterior requires spreading falafel pieces with space between them on the baking sheet and flipping carefully halfway through cooking.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Baked
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 275 kcal
- Sugar: 3 g
- Sodium: 495 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg