Description
A nutritious, easy baked falafel recipe that pairs perfectly with a creamy tahini sauce, ideal for weeknight meals.
Ingredients
Scale
- 1 15 oz can chickpeas, drained, rinsed, and dried
- 1/4 of a large red onion, roughly chopped
- 1/2 cup fresh cilantro, packed
- 1 cup fresh parsley, packed
- 3 cloves garlic, peeled
- 2 tsp lemon juice
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup oat flour
- 1/4 cup tahini
- Juice of one lemon
- 1 small garlic clove, pressed
- 1/2 tsp salt (for tahini sauce)
- 1/4 tsp black pepper (for tahini sauce)
- 2 to 5 tbsp cold water (for tahini sauce)
- 1 to 2 tbsp olive or avocado oil (for greasing the sheet)
Instructions
- Preheat the oven to 400°F and grease a dark baking sheet with olive or avocado oil.
- Pulse the red onion, cilantro, parsley, and garlic in a food processor until roughly chopped.
- Add the chickpeas, lemon juice, cumin, salt, and pepper, then pulse until the mixture holds together but still has small chickpea pieces.
- Transfer to a bowl and stir in oat flour until evenly combined.
- Form into 8 to 10 patties and place on the baking sheet.
- Bake for 13 minutes, then flip and bake for another 13 minutes until golden brown.
- Meanwhile, whisk together tahini, lemon juice, pressed garlic, salt, pepper, and cold water until smooth.
- Remove falafel from the oven and let rest for 3 minutes before serving with tahini sauce.
Notes
Store cooled falafel in an airtight container for up to 5 days. For freezing, flash-freeze before transferring to a freezer-safe bag.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg