Crispy Baked Falafel with Lemony Tahini Sauce
Indulge in the flavors of the Middle East with crispy baked falafel, served with a lemony tahini sauce.
Servings 4
Calories 373kcal
Ingredients
- 3 Tbsp olive oil divided
- 1½ cups dried chickpeas soaked overnight in water and drained
- 1 medium onion roughly chopped
- 5 garlic cloves
- 1 cup fresh parsley roughly chopped
- 1 tsp ground cumin
For the Sauce
- 6 Tbsp tahini
- 1 lemon juiced
- Sea salt and black pepper to taste
- ¼ cup water or more depending on desired consistency
For Serving
- Leafy greens
- Raw Salad vegetables of choice
Instructions
- Preheat the oven to 400°F/200°C/Gas 6. Grease a large, rimmed baking sheet with one tablespoon of olive oil and set it aside.
- Place the chickpeas, onion, garlic, parsley, cumin, and the remaining olive oil into a food processor. Pulse a few times to break down the chickpeas, then process for 1-2 minutes until a smooth and thick mixture forms.
- Scoop 2 tablespoons of the mixture and form into a patty using your hands. Repeat until you have used all of the mixture - approximately 18 falafel patties.
- Arrange the falafels onto the prepared baking sheet and place them in the oven to roast for 25-30 minutes until golden brown and crisp, flipping halfway through the baking time.
- Meanwhile, make the tahini sauce by whisking the tahini and lemon juice in a small bowl and lightly season with salt. The mixture will become very thick - don't panic; this is supposed to happen! Thin the sauce to your desired consistency by adding water, 2 tablespoons at a time. The amount needed with vary based on the liquid content of your tahini and lemon.
- Serve the crispy falafel patties on a bed of leafy greens and salad vegetables. Drizzle with lemony tahini sauce, and enjoy!
Nutrition
Serving: 1 | Calories: 373kcal | Carbohydrates: 32g | Protein: 12g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 20g | Sodium: 118mg | Fiber: 9g | Sugar: 6g