Baked Falafel with Tahini

Prep time: 15 minutes | Servings: 1

Crispy oven-baked falafel with creamy tahini sauce

Photo by pedro furtado on Pexels

Ingredients

• 1.00 can chickpeas
• ¼ whole onion
• 1.00 whole garlic clove
• ¼ cup Parsley
• 0.50 tsp cumin
• 0.50 tsp coriander
• 2.00 tbsp flour
• 2.00 tbsp tahini
• 1.00 tbsp lemon juice
• 1.00 tbsp olive oil

Instructions

1. Preheat oven to 375°F (190°C). Line a small baking sheet with parchment paper.
2. Drain and rinse 0.67 cup canned chickpeas thoroughly and pat dry with paper towels to remove excess moisture.
3. In a food processor, combine the dried chickpeas, 2 tablespoons fresh parsley, 1 tablespoon fresh cilantro, 0.25 small onion (roughly chopped), 1 garlic clove, 0.5 teaspoon ground cumin, 0.5 teaspoon ground coriander, 0.25 teaspoon salt, and 0.13 teaspoon black pepper. Pulse until mixture is coarsely ground but not pureed, scraping down sides as needed.
4. Transfer mixture to a bowl and add 0.25 teaspoon baking powder and 1 tablespoon all-purpose flour. Mix until well combined. The mixture should hold together when pressed.
5. Form the mixture into 3-4 small patties (about 1.5 inches wide). Place them on the prepared baking sheet and brush the tops and sides with 1 tablespoon olive oil.
6. Bake for 15 minutes, then carefully flip each falafel and bake for an additional 10-12 minutes until golden brown and crispy on both sides.
7. While falafel bake, prepare tahini sauce: In a small bowl, whisk together 1.5 tablespoons tahini, 1 tablespoon lemon juice, 0.5 garlic clove for sauce (minced), and 1.5 tablespoons water until smooth and creamy. Add more water if needed to reach desired consistency.
8. Serve warm falafel drizzled with tahini sauce or use as a dipping sauce.

Nutrition (per serving)

Calories: 385 | Fat grams: 21g | Sodium mg: 620g | Carbs grams: 38g | Fiber grams: 9g | Sugar grams: 5g | Protein grams: 13g | Cholesterol mg: 0g