Crispy Baked Falafel Patties with Tahini Sauce

• 1 15-ounce can chickpeas, drained and rinsed
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 large egg, beaten (or flax egg for vegan option)
• 1/4 cup all-purpose flour (or chickpea flour for gluten-free)
• 1 tablespoon olive oil (for brushing)
• For Tahini Sauce: 1/2 cup tahini
• 3 tablespoons lemon juice
• 2 tablespoons water
• 1 clove garlic, minced
• Salt to taste

Steps

1. 1 Preheat oven to 375°F and line a baking sheet with parchment paper.
2. 2 In a food processor, pulse chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, and egg until just combined but still a bit coarse.
3. 3 Transfer mixture to a bowl, gently stir in flour until combined.
4. 4 Form into 8 patties and place on prepared baking sheet.
5. 5 Brush patties lightly with olive oil.
6. 6 Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
7. 7 For tahini sauce, whisk tahini, lemon juice, water, and garlic together until smooth. Adjust consistency with more water if needed. Season with salt.
8. 8 Serve falafel patties with tahini sauce drizzled on top.

Equipment

• Baking sheet
• Parchment paper
• Food processor

Variations

• Add diced bell peppers for extra crunch.
• Incorporate chopped spinach for a greener patty.

Substitutions

• Substitute tahini with Greek yogurt mixed with lemon juice for a dairy-based sauce.

Pairings

• Cucumber yogurt sauce
• Warm pita bread
• Tabouleh salad

Nutrition

Tips

• For best results, chill patties in the fridge for 30 minutes before baking to help them hold their shape.
• If you prefer a vegan option, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or skillet to maintain crispiness.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a toaster oven for best results.

Serving Suggestions

• Serve with warm pita bread and a side of fresh cucumber salad.
• Pair with a squeeze of lemon and a sprinkle of sumac for added zing.

FAQ