Baked Falafel with Tahini Sauce

Baked Falafel with Tahini Sauce

Grab this Fit Foodie Recipe!

Many attribute tamiya or falafel to the Copts of Egypt, who practiced one of the earliest forms of Christianity (my ancestors). They believed that the original state of humankind was vegetarian and, therefore, mandated numerous days of eating only vegan food. Whether you’re vegan or looking to adopt more of a plant-based diet, these will keep you fala-FULL! You can make your own chickpea-powered patties at home like a champ. Here are the ingredients:

Baked Falafel with Tahini Sauce

1¾ cups dried chickpeas

2 garlic cloves, chopped

1 small onion, quartered

1 tablespoon cumin

Scant teaspoon cayenne, or to taste

1 cup chopped fresh parsley or cilantro

1½ teaspoons salt, plus more to taste

½ teaspoon black pepper, plus more to taste

½ teaspoon baking soda

1 tablespoon fresh lemon juice

4 tablespoons olive oil

½ cup tahini paste

½ cup water


  1. Put the chickpeas in a large bowl and cover with water by 3 or 4 inches—the beans will triple in volume as they soak. Soak for 12 to 24 hours, checking once or twice to see if you need to add more water to keep the beans submerged. (If the soaking time is inconvenient for you, just leave them in the water until they’re ready; you should be able to break them apart between your fingers.)
  2. Heat the oven to 375°F. Drain the chickpeas and transfer them to a food processor with the garlic, onion, cumin, cayenne, herb, 1 teaspoon of salt, pepper, baking soda, and lemon juice. Pulse until everything is minced but not pureed, stopping the machine and scraping down the sides if necessary; add water tablespoon by tablespoon if necessary to allow the machine to do its work, but keep the mixture as dry as possible. Taste and adjust the seasoning, adding more salt, pepper, or cayenne as needed.
  3. Grease a large rimmed baking sheet with 2 tablespoons of the oil. Roll the bean mixture into 20 balls, about 1½ inches each, then flatten them into thick patties. Put the falafel on the prepared pan and brush the tops with the remaining 2 tablespoons oil. Bake until golden all over, 10 to 15 minutes on each side.
  4. Meanwhile, whisk the tahini and remaining salt with ½ cup water in a small bowl until smooth. Taste and adjust the seasoning and serve the falafel drizzled with the tahini sauce and veggies like tomatoes, lettuce and onion. Omit the pita bread and go entree style.

Here are some tasty add-ons:

  • Shredded lettuce Diced or sliced tomatoes
  • Israeli salad
  • Onions
  • Dill pickles
  • Hummus
  • Tabouli
  • Sprouts
  • Cucumber slices
  • Roasted peppers
  • Roasted eggplant slices
  • Sunflower seeds
  • Feta cheese
  • Yogurt
  • Tzatziki


Older post Newer post