Description
A delicious and healthy baked falafel recipe served with creamy tahini sauce. Perfect for a light meal or snack.
Ingredients
Scale
- 1 cup dried chickpeas, soaked overnight
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 tbsp water
- 1/4 tsp salt
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Drain soaked chickpeas and add them to a food processor with onion, garlic, parsley, cumin, coriander, salt, and pepper. Pulse until well combined but still slightly coarse.
- Shape the mixture into small patties and place them on the baking sheet. Brush lightly with olive oil.
- Bake for 20-25 minutes, flipping halfway, until golden and crisp.
- For the tahini sauce, whisk tahini, lemon juice, water, and salt in a bowl until smooth.
- Serve falafel warm with tahini sauce.
Notes
- Soak chickpeas for at least 12 hours for best texture.
- If mixture is too dry, add 1-2 tbsp water.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 3 falafel with sauce
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg