Description
A healthy and flavorful Middle Eastern dish, these oven-baked falafels are made with chickpeas, herbs, and spices, served with a creamy tahini sauce. Perfect for a vegetarian or vegan meal.
Ingredients
Units
Scale
- 1 1/2 cups dried chickpeas (or 1 can, drained and rinsed)
- 1/2 large onion, roughly chopped
- 2–3 cloves garlic
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper (optional)
- 1 tsp salt
- 1/2 tsp baking powder
- 1 tbsp flour or chickpea flour
- 2 tbsp olive oil (for baking)
- For the tahini sauce:
- 1/2 cup tahini
- 2 tbsp lemon juice
- 1–2 garlic cloves, minced
- 1/4 cup water (adjust to desired consistency)
- Salt to taste
Instructions
- If using dried chickpeas, soak them in water overnight and drain before using.
- Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
- In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, baking powder, and flour. Pulse until the mixture is coarse but holds together.
- Shape the mixture into small patties or balls using your hands.
- Place the falafel on the baking sheet and brush or spray lightly with olive oil.
- Bake for 20-25 minutes, flipping halfway, until golden and crisp on the outside.
- For the tahini sauce, whisk together tahini, lemon juice, garlic, water, and salt until smooth.
- Serve the falafels warm with tahini sauce and optional accompaniments like pita bread, salad, or pickles.
Notes
- Do not use canned chickpeas if you want a firmer texture; use soaked dried ones for best results.
- You can freeze unbaked falafel patties for future use.
- Adjust spice level by increasing or omitting cayenne pepper.
Nutrition
- Serving Size: 1 serving (approx. 3 falafels + sauce)
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
