Crispy Baked Falafel
This crispy baked falafel recipe combines protein-packed chickpeas with a vibrant herbed tahini sauce, making it an easy weeknight dinner that satisfies both vegetarians and meat-lovers alike.
Ingredients
For the Falafel
- 1.5 cups Dried chickpeas (or canned chickpeas), 1 1/2 cups (or 3 cans, 15 oz each) Drain and rinse if using canned.
- 1 cup Fresh parsley and cilantro, 1 cup combined Packed, about 25g.
- 1 small Onion, roughly chopped, about 100g
- 3 cloves Garlic, minced, about 1 tbsp
- 1 tsp Ground cumin For flavor depth.
- 1 tsp Ground coriander Another layer of flavor.
- 1 tsp Baking powder Helps with rising.
- Salt, to taste Adjust as needed.
- 2 tbsp Olive oil (for falafel mixture) Rich flavor.
For the Tahini Sauce
- 1/2 cup Tahini Main ingredient for sauce.
- 2 tbsp Fresh lemon juice, plus extra for garnish Adds brightness.
- 2 tbsp Olive oil (for tahini sauce) For creaminess.
- Water, as needed To thin tahini sauce.
Instructions
Preparation
- Soak dried chickpeas in plenty of water overnight (8-12 hours). If using canned chickpeas, drain, rinse well, and pat dry.
- Drain chickpeas and add them to a food processor along with parsley, cilantro, onion, garlic, cumin, coriander, baking powder, salt, and 2 tbsp olive oil.
- Pulse in short bursts until the mixture is finely chopped but not mushy, resembling coarse sand. Scrape down sides as needed.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.
Cooking
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
- Scoop heaping tablespoons of the mixture and gently form them into balls or patties. Place them spaced apart on the baking sheet.
- Lightly brush or spray falafel with olive oil. Bake for 12-15 minutes, then flip, brush the other side with oil, and bake for another 12-15 minutes until golden and crispy.
Tahini Sauce
- While the falafel bakes, whisk tahini with lemon juice, minced garlic, olive oil, chopped parsley, salt, and enough water to reach a creamy but pourable consistency. Adjust lemon and salt to taste.
Serving
- Serve falafel warm with a generous drizzle of herbed tahini sauce and optional garnishes like sliced cucumbers, tomatoes, or pickled onions.
Notes
Ensure the chickpeas are well-drained after rinsing, as excess moisture can lead to a soggy mix. Use a food processor to get the ideal texture; avoid over-processing to keep some chunkiness. A touch of baking powder helps achieve a light and fluffy texture, so don’t skip it. Experiment with spices by adding your favorites for a personal touch; smoked paprika is a great option for flavor. For an extra crispy texture, consider double-baking the falafel by returning them to the oven for a few more minutes after flipping.