Description

A healthier, crispy baked falafel recipe using canned chickpeas and fresh herbs, served with a creamy tahini drizzle. This meal is ready in under 30 minutes and is perfect for weeknight dinners.

Ingredients

Scale

2 cans (15 oz each) canned chickpeas (garbanzo beans), drained and dried
1 large bunch fresh flat-leaf parsley (about 2 cups packed)
1 small bunch fresh cilantro (about 1 cup packed)
4 large green onions, chopped
4 cloves fresh garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon baking soda
Olive oil cooking spray
1/4 cup tahini, well-stirred
2 tablespoons fresh lemon juice
1 small clove garlic, minced
2–4 tablespoons water
Pinch of salt

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top.
Drain and rinse the canned chickpeas thoroughly. Pat them completely dry with a clean kitchen towel or paper towels. Let them sit for 10 minutes to ensure they are dry.
In a food processor, combine the dried chickpeas, parsley, cilantro, green onions, garlic, cumin, coriander, chili powder, salt, and baking soda.
Pulse the mixture until it is finely chopped but not pureed, aiming for a coarse, sandy texture. Scrape down the sides as needed.
Take about 2 tablespoons of the mixture and roll it into a ball, then flatten slightly into a patty (about 2 inches wide and 1/2 inch thick). Place on the wire rack, leaving space between each.
Lightly spray the falafel patties with olive oil cooking spray.
Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. Let cool for 5 minutes to firm up.
While falafel bakes, whisk together tahini, lemon juice, minced garlic, salt, and 2 tablespoons of water in a small bowl. Add more water as needed to reach a pourable consistency.
Serve falafel warm, drizzled generously with the tahini sauce.

Notes

Do not skip drying the chickpeas; wet chickpeas result in soggy falafel. Use a wire rack to ensure even crisping on all sides. Do not over-blend the mixture, or it will become a paste that falls apart. The mixture can be chilled for 30 minutes before shaping to make handling easier. These freeze well raw or cooked.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Mediterranean

Nutrition

Serving Size: 4 falafel patties wi
Calories: 280
Sugar: 4
Sodium: 450
Fat: 10
Saturated Fat: 1.5
Carbohydrates: 35
Fiber: 8
Protein: 12

Keywords: falafel, baked falafel, healthy dinner, vegan, gluten-free, chickpea recipe, tahini sauce, meal prep, quick dinner