Baked Falafel with Lemon-Tahini Sauce

Baked Falafel

Falafel (pronounced “fell-off-uhl”) is a popular Middle Eastern dish made from spiced chickpeas and/or fava beans. It’s typically ground into a paste, shaped into a ball or disc, and then deep fried. However, since fried foods are off limits on the Daniel Fast, this recipe is a baked version.

Baked Falafel with Lemon-Tahini Sauce

1 (15.5-ounce) can chickpeas, rinsed and drained
½    cup brown rice flour
¼    cup diced red onion
2     tablespoons chopped fresh parsley or 1 1/2 tsp dried parsley
2     tablespoons extra-virgin olive oil 
2     tablespoons water
1     garlic clove, minced
½    teaspoon cumin
¼    teaspoon salt
1/8  teaspoon cayenne pepper
Optional toppings: Chopped lettuce, tomatoes, red onion, and/or cucumbers

Lemon-Tahini Sauce:
¼ cup tahini
Juice of one lemon (about ¼ cup)

Preheat oven to 400 degrees. Mix ingredients in food processor for about 30 seconds, scraping sides as necessary. When mixture is well combined with a thick, pasty texture, use a 1/3 cup measuring cup to form into balls. Flatten into patties Bake 15 minutes. Flip, and cook another 15 minutes or until crispy on the outside.

While falafel is baking, make sauce. Whisk tahini and lemon juice in a small bowl, and set aside. To serve, spread about 1 tablespoon Lemon-Tahini Sauce over each falafel patty. Top with chopped lettuce, tomatoes, red onion, and/or cucumbers, if desired.

Yield: 6 servings (serving size: 1 falafel patty and 1 tablespoon sauce)

Recipe Notes

  • Top with sliced avocado or instead of sauce.
  • Break into pieces and use as a salad topping.
  • Stuff into a whole grain or corn tortilla.

Comments

  1. I have a good suggestion.. My fiancé is lebanese and I’m really into foreign foods .. The sauce would be better with garlic , salt and parsley added and then wrap in a whole wheat tortilla and have with Arabic (or regular) pickles cucumbers or (purple) turnips, green onion, lettuce and tomato.. And the sauce! Try it out! That’s how it’s usually eaten the only diff is tortilla instead of pita and falafel not being fried.

  2. Do you need to use brown rice flour? If so can you create it the same way you can with oats?

  3. If you don’t have a good processor how else would you blend?

  4. Can these be baked in bulk and frozen?

  5. Do you think they would make a good freezer meal, prepped then frozen to be baked when we’re ready to eat them?

  6. I have been using your recipes for dinner every day this week. They are amazing and my family is so happy! Thank you! This one I added coconut flour (because it is all I add and they fell apart but still tasted delicious 🙂

    • Hi, Maya! I’m glad you’ve been enjoying the recipes. Coconut flour is a great substitution in recipes, but the consistency will be different (as you discovered). But it’s the taste that matters most, right? 🙂