Baked Falafel with Tahini Sauce
4 servings20 min prep25 min cookEasy
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The Tale of Baked Falafel with Tahini Sauce
Story updated
Falafel's precise origins are disputed, with competing claims from Egypt, where it may date back centuries as a Coptic Christian Lenten dish made with fava beans, and broader Levantine cuisine, which typically uses chickpeas. It has since become a beloved street food across the Middle East and worldwide.
Ingredients
Scale:· 4 servings
- 2 cans (15 oz each) chickpeas, drained and patted dry
- 1/2 onion, roughly chopped
- 3 cloves garlic
- 1/2 cup fresh parsley
- 1/4 cup fresh cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking powder
- 3 tbsp all-purpose flour or chickpea flour
- Salt and black pepper, to taste
- 2 tbsp olive oil, for brushing
- 1/4 cup tahini
- 2 tbsp lemon juice
- Water, to thin the tahini sauce
Instructions
- 1Preheat the oven to 400 F and line a baking sheet with parchment paper.
- 2Combine the chickpeas, onion, garlic, parsley, cilantro, cumin, and coriander in a food processor and pulse until finely chopped but not pureed into a paste.
- 3Transfer to a bowl, stir in the baking powder and flour, and season with salt and pepper; the mixture should hold together when pressed.
- 4Shape the mixture into 16 small patties or balls and arrange on the baking sheet, then brush each generously with olive oil.
- 5Bake for 12 minutes, flip carefully, and bake for another 10 to 12 minutes, until golden brown and firm.
- 6Meanwhile, whisk together the tahini, lemon juice, a pinch of salt, and enough water to reach a pourable consistency.
- 7Serve the falafel warm, drizzled with tahini sauce or alongside it for dipping.
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