Crispy Baked Falafel with Lemon-Tahini Sauce
Herby chickpea patties are baked instead of fried until crisp and golden, then tucked into warm pitas with tomatoes and a creamy lemon-tahini drizzle. It's a satisfying meatless main.
45 mins
5 servings
Ingredients
- 3 ¾ cloves of Garlic
- 1 ¼ cups Parsley (Fresh)
- 3 Roma Tomatoes
- 1 ¼ Small Red Onion
- 3 ¾ tablespoons All-Purpose Flour
- 5 Pita Pockets
- 3 cups + ¾ cup Chickpeas
- 1 ¼ teaspoons Kosher Salt
- ¼ cup + 1 tablespoon Tahini Sauce
- 2 ½ tablespoons Lemon (Juice)
- 1 ¼ teaspoons Ground Coriander
- 2 ½ teaspoons Ground Cumin
- 3 ¾ tablespoons Olive Oil
- ⅝ teaspoon Baking Powder
Directions
- Heat the oven to 400°F and brush a rimmed baking sheet with half of the olive oil.
- In a food processor, pulse the chickpeas, onion, garlic, parsley, cumin, coriander, and most of the salt until coarsely ground and the mixture holds together when pressed.
- Stir in the baking powder and flour.
- Shape into 16 small patties and set them on the baking sheet. Brush the tops with the rest of the olive oil.
- Bake for 25 to 30 minutes, flipping halfway, until crisp and golden on both sides.
- Meanwhile, whisk the tahini, lemon juice, and the remaining salt with a splash of cold water until smooth and drizzly.
- Serve the falafel in the warm pitas with the tomatoes and a drizzle of the tahini sauce.
