Baked Falafel with Tahini Sauce

Prep: 20 min | Chill: 30 min | Cook: 25 min | Serves: 4

Traditional falafel is deep-fried, which tends to overshadow how genuinely good chickpeas are for your gut. Baking instead of frying keeps the fiber-and-flavor benefits intact while cutting down on excess oil. Paired with a tangy tahini sauce, this is a plant-based dinner that holds its own against any takeout version.

Ingredients

• Falafel: 2 cans (400g each) chickpeas, drained and patted dry, 1 small onion (roughly chopped), 4 garlic cloves, 1 cup fresh parsley, 1/2 cup fresh coriander, 2 tsp cumin, 1 tsp coriander seed, 1/2 tsp baking powder, 3 tbsp chickpea flour, salt and pepper, olive oil for brushing
• Tahini sauce: 3 tbsp tahini, 2 tbsp lemon juice, 1 garlic clove grated, 4-5 tbsp warm water, salt

Instructions

1. Add chickpeas, onion, garlic, parsley, coriander, cumin, coriander seed, salt, and pepper to a food processor. Pulse until finely chopped but not pureed — texture matters here.
2. Stir in baking powder and chickpea flour. Chill the mixture for 30 minutes.
3. Preheat oven to 200C. Shape mixture into small patties or balls. Place on a lined baking sheet, brush lightly with olive oil.
4. Bake 22-25 minutes, flipping halfway, until golden and firm.
5. Whisk tahini sauce ingredients together, adding water until pourable. Serve falafel with tahini sauce, flatbread, and salad.

Nutrition Facts (per serving, 4 falafel)

Chilling the mixture really matters here. Skip it and the falafel tend to fall apart in the oven.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.