Crispy Baked Falafel with Tahini Sauce

Name: Crispy Baked Falafel with Tahini Sauce
Cook time: 18 min
Yield: 4 servings
Ingredients: 480 g canned chickpeas, drained and rinsed drained and rinsed; 30 g fresh parsley leaves stems removed; 15 g fresh cilantro leaves stems removed; 80 g yellow onion roughly chopped; 3 clove garlic cloves peeled; 30 g all-purpose flour; 4 g baking powder; 4 g ground cumin; 3 g ground coriander; 5 g fine salt; 1 g black pepper freshly ground; 2 g lemon zest finely grated; 10 ml olive oil divided; 20 ml olive oil divided; 80 g tahini; 45 ml lemon juice freshly squeezed; 2 g fine salt; 60 ml water divided; 150 g cucumber diced; 180 g tomato diced; 20 g green onion thinly sliced; 5 g fresh mint chopped

This weeknight main keeps the falafel mixture dry enough to bake well, then serves it with a quick tahini sauce and a fresh salad for contrast. The chickpeas, herbs, and spices provide the substantial plant-based centerpiece; the sauce adds richness without deep frying.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

480 g canned chickpeas, drained and rinsed drained and rinsed
30 g fresh parsley leaves stems removed
15 g fresh cilantro leaves stems removed
80 g yellow onion roughly chopped
3 clove garlic cloves peeled
30 g all-purpose flour
4 g baking powder
4 g ground cumin
3 g ground coriander
5 g fine salt
1 g black pepper freshly ground
2 g lemon zest finely grated
10 ml olive oil divided
20 ml olive oil divided
80 g tahini
45 ml lemon juice freshly squeezed
2 g fine salt
60 ml water divided
150 g cucumber diced
180 g tomato diced
20 g green onion thinly sliced
5 g fresh mint chopped

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper. The oven is fully preheated and the tray is ready.
In a food processor, pulse the chickpeas, parsley, cilantro, onion, garlic, flour, baking powder, cumin, coriander, salt, black pepper, and lemon zest until the mixture is finely chopped and holds together when pressed. Do not puree smooth. The mixture looks coarse and clumps when squeezed.
Transfer the mixture to a bowl and stir in 10 ml olive oil. Shape into 16 small patties, about 35 g each, and place them on the lined sheet. The patties hold their shape and are evenly spaced on the tray.
Brush or drizzle the patties with the remaining 20 ml olive oil. Bake for 10 minutes, then flip and bake for 8 minutes more until deeply browned on the edges and firm to the touch. The falafel are crisp on the outside and heated through in the center.
While the falafel bake, whisk the tahini, lemon juice, remaining salt, and 45 ml water in a bowl. Add the remaining 15 ml water gradually until the sauce is creamy and spoonable. The sauce is smooth, pale, and pourable but still thick.
Toss the cucumber, tomato, green onion, and optional mint together in a bowl. The salad is lightly mixed and juicy but not watery.
Serve the falafel hot with the tahini sauce and salad alongside. The falafel are crisp, the sauce coats a spoon, and the salad is fresh.