Baked Falafel with Smoky Tahini Dressing

Falafel wraps detail

Fried foods aren’t great for you, which is why this recipe for baked falafel is such a pleasure. Besides being healthier, it’s also much easier to make. Plus, frying is just messy. Serve these little balls of happiness with the accompanying Smoky Tahini Sauce in a pita or in wraps with fresh tomatoes and lettuce, or atop rice or whole grain.  Contributed by Dynise Balcavage, from Celebrate Vegan* (Lyons Press, ©2011).

Serves 4

Falafel:

  • 2 tablespoons olive oil
  • 15-ounce can chickpeas, rinsed and drained
  • ½ small onion, minced
  • 3 garlic cloves, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 ½ teaspoons cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon baking powder
  • ¼ teaspoon black pepper
  • Salt, to taste
  • 2 tablespoons flour, plus more, if needed

Smoky Tahini Dressing:

  • ½ cup tahini
  • 2 garlic cloves, minced (sauté first if you don’t like raw garlic)
  • 1/3 cup lemon juice
  • ½ teaspoon salt
  • 1 teaspoon smoked paprika
  • ½ tsp sumac (lemony Middle Eastern herb) — see note
  • 1 tablespoon water
  • 2 tablespoons fresh cilantro

Preheat the oven to 350º F. Drizzle a little of the oil onto a high-sided cookie sheet or in a baking pan and spread it evenly. Or, you can just use baking parchment.

Place remaining oil and the rest of the falafel ingredients in food processor and pulse on and off until the mixture holds together in a dough-like mass. You may need to remove the dough with your hands and work it a bit. Add enough flour so that it holds together.

Falafel wraps

Form into 2-inch balls or patties. Place in the oiled pan.

Bake for 10 to 12 minutes on one side, or until golden. Flip and bake on the other side for 10 to 12 minutes longer, or until golden and crisp. Drain on paper towels.

While the falafel is baking, rinse out the food processor. Combine the ingredients for the Smoky Tahini Dressing in the work bowl and process until smooth. Pour into a spouted container. Serve as suggested in the headnote, above. Pass around the Smoky Tahini Dressing.

Note: Substitute lemon-pepper if sumac is unavailable.

Dynise Balcavage is also the author of Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine.* and blogs at Urban Vegan.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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7 comments on “Baked Falafel with Smoky Tahini Dressing

  1. Nava

    Aly, have you tried the Pinterest tool that shows up when you hover over the images? The one in the row of tools doesn’t always work.

  2. Yvette

    The temperature from Fahrenheit to Celsius (176c) did not work. They were “raw” when I took them out the first time to turn them. I decided then to increase the temperature up to 220c, of course, lowering the amount of time (8-10 min). They did not develop any color, and they were more solid, but still raw. I wonder what is wrong. I followed exactly every step, measurements, etc. I guess Ill have to fry them in the pan. baking is not working.

  3. Nava

    Yvette, I’m sorry this didn’t work for you. I’ve made them a few times and it always works as stated. Sometimes oven temperatures are not accurate. Likely a bit more time in the oven would have done the trick, or next time, use a slightly higher temp from the start.

  4. Jeanette

    Wow! This is the first recipe I try on your website and I fell in love with these falafels plus that tahini sauce, omg! I’m so excited to make this for my bf this week.

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