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Baked Falafel with Tahini Sauce

Servings: 3

Prep time: 25 min Cooking time: 30 min


Falafel: 3 servings

  • 15 oz can chickpeas, drained and rinsed

  • ¼ cup red onion, finely chopped

  • ¼ cup fresh parsley, finely chopped

  • 3 cloves garlic, minced

  • ¼ tsp salt

  • ¼ tsp black pepper

  • ¼ tsp cumin

  • ¼ tsp coriander (optional)

  • 1 Tbsp lemon juice

  • 1 tsp olive oil

  • ¼ cup oat flour

Dressing: 3 servings

  • ⅓ cup tahini

  • 3 Tbsp lemon juice

  • ½ tsp garlic powder

  • Pinch cayenne (optional)

  • 1 tsp lemon zest (optional)

  • 6 Tbsp water (depending on desired consistency)


For falafel:

  1. Preheat oven to 375 degrees.

  2. If you have a food processor, consider using it for this recipe by simply pulsing all ingredients until chunky enough to form patties.

  3. Otherwise, proceed by hand. Add chickpeas to a bowl and mash with a fork until a slightly chunky texture is achieved. Next, mix in all other falafel ingredients making sure you have chopped veggies finely. Stir to combine.

  4. Form 3 even balls with the dough. From each ball, form 2-3 falafels. Add to a lightly greased baking sheet and cook for 15 minutes. Flip falafels, then cook for another 15 minutes.

  5. Save falafels in fridge until ready to assemble salad.

For tahini sauce:

  1. Combine all ingredients for dressing in a bowl and stir, slowly adding water until desired consistency is reached.

  2. Store in fridge until ready to use.

To serve:

  1. Divide falafels and tahini sauce into 3 servings.

  2. Serve with a side salad of greens, tomato, cucumber, and red onion.


Baked Falafel with Tahini Sauce
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