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Baked Chickpea Falafel with Herbs and Tahini

Baked Chickpea Falafel with Herbs and Tahini

Crisp-edged baked falafel made with soaked chickpeas, fresh herbs, garlic, and warm spices delivers classic middle eastern flavor with less oil than frying. Serve the patties in warm pita, over salad, or with a drizzle of lemony tahini sauce.

Prep: 25 min · Cook: 25 min · Total: 50 min · Serves: 4

Ingredients

  • 1 tsp kosher salt
  • 3 tbsp extra-virgin olive oil (divided)
  • 2 tbsp lemon juice (freshly squeezed)
  • 0.5 cup yellow onion (chopped)
  • 2 tsp ground cumin
  • 3 tbsp chickpea flour
  • 1 tsp ground coriander
  • 1.5 cups dried chickpeas (soaked overnight and drained)
  • 2 tbsp water (cold)
  • 2 tbsp tahini
  • 0.5 tsp baking powder
  • 1 cup fresh parsley (packed and chopped)
  • 4 cloves garlic (chopped)
  • 0.5 cup fresh cilantro (packed and chopped)
  • 0.125 tsp cayenne pepper
  • 0.5 tsp black pepper (freshly ground)

Instructions

  1. Place 1.5 cups dried chickpeas in a large bowl, cover with at least 3 inches of cold water, and soak at room temperature for 12 to 18 hours until the chickpeas are plump and can be split with your fingernail; drain well before starting the recipe.
  2. Position a rack in the center of the oven, place a rimmed half-sheet pan inside, and preheat the oven to 425°F (220°C) for at least 15 minutes so the pan is hot enough to brown the falafel.
  3. Spread the soaked and drained chickpeas on a clean kitchen towel and pat them dry for 2 minutes; the surface should look matte rather than wet so the mixture binds properly.
  4. Add the chickpeas, 0.5 cup chopped yellow onion, 1 cup chopped fresh parsley, 0.5 cup chopped fresh cilantro, and 4 chopped garlic cloves to a food processor fitted with the metal blade.
  5. Pulse the food processor in 1-second bursts for 45 to 60 seconds, scraping the bowl once with a rubber spatula, until the mixture is finely minced and holds together when squeezed but is not a smooth paste.
  6. Transfer the chickpea mixture to a medium bowl and stir in 2 tbsp lemon juice, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp kosher salt, 0.5 tsp black pepper, 0.125 tsp cayenne pepper, 0.5 tsp baking powder, 3 tbsp chickpea flour, and 1 tbsp extra-virgin olive oil with a spatula until evenly combined.
  7. Cover the bowl and refrigerate the falafel mixture for 15 minutes until it feels slightly firmer and can be shaped without crumbling apart.
  8. Remove the hot sheet pan from the oven with oven mitts, line it with parchment paper, and brush the parchment with 1 tbsp extra-virgin olive oil; keep the pan on a heatproof surface while shaping.
  9. Scoop the chilled mixture into 16 portions of about 2 tbsp each, then press each portion into a 0.75-inch-thick patty and arrange the patties on the prepared sheet pan with at least 1 inch between them.
  10. Brush the tops of the patties with the remaining 1 tbsp extra-virgin olive oil, then bake at 425°F (220°C) for 12 minutes until the bottoms are deep golden brown and the edges begin to crisp.
  11. Flip each patty with a thin metal spatula and continue baking for 10 to 13 minutes, until both sides are browned, the centers are hot, and the patties feel set when gently pressed.
  12. While the falafel bakes, whisk 2 tbsp tahini and 2 tbsp cold water in a small bowl for 30 to 60 seconds until smooth and pourable; the sauce should lighten in color and coat a spoon.
  13. Let the baked falafel rest on the sheet pan for 3 minutes so the crust firms, then serve warm with the tahini sauce, salad, or warm pita as desired.

Nutrition (per serving)

  • Calories: 430
  • Protein: 17 g
  • Fat: 19 g
  • Carbohydrates: 51 g
  • Fiber: 14 g
  • Sugar: 9 g
  • Sodium: 670 mg

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