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
8 servings
Ingredients
- 6 cloves of Garlic
- 2 cups Parsley (Fresh)
- 4 Roma Tomatoes
- 2 Small Red Onions
- ¼ cup + 2 tablespoons All-Purpose Flour
- 8 Pita Pockets
- 6 cups Chickpeas
- 2 teaspoons Kosher Salt
- ½ cup Tahini Sauce
- ¼ cup Lemon (Juice)
- 2 teaspoons Ground Coriander
- 1 ½ tablespoons Ground Cumin
- ¼ cup + 2 tablespoons Olive Oil
- 1 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.
