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baked falafel ready to serve
Vagner Carvalho

Baked Falafel with Parsley, Cumin and Tahini Sauce

Baked falafel needs soaked dried chickpeas to produce a textured center that holds together. Canned chickpeas are already cooked and behave very differently, so they are not a direct substitute here.
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Prep Time 25 minutes
Cook Time 30 minutes
Soaking and chilling 12 hours 30 minutes
Total Time 13 hours 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern-inspired
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (200 g) dried chickpeas, not canned
  • 1/2 small onion, roughly chopped
  • 3 garlic cloves
  • 1 cup loosely packed parsley leaves
  • 1/2 cup loosely packed cilantro leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 3 tablespoons olive oil, divided
  • 1/4 cup (60 g) tahini
  • 2 tablespoons lemon juice
  • 3–5 tablespoons cold water

Equipment

  • Food processor and rimmed sheet pan

Method
 

  1. Cover dried chickpeas with several inches of cold water in a large bowl. Refrigerate for 12–18 hours. Drain and dry thoroughly. Do not cook the chickpeas before grinding.
  2. Pulse chickpeas, onion, garlic, herbs, spices and salt in a food processor until finely minced and able to clump, scraping the bowl. Do not turn into smooth hummus. Stir in flour, baking powder and 1 tablespoon oil. Refrigerate for 30 minutes.
  3. Heat oven to 400°F (200°C). Brush a rimmed pan with 1 tablespoon oil. Shape 16 compact patties about 1/2 inch thick and brush tops with remaining oil. Bake for 25–30 minutes, turning carefully halfway, until browned and cooked through.
  4. Whisk tahini and lemon juice, then add cold water gradually until smooth and pourable. Divide falafel and sauce among four servings.

Notes

Times are planning estimates; use the listed doneness cues. Nutrition is an approximate ingredient-based estimate for 4 patties with one-quarter of the tahini sauce.