Cook Time 30 minutes
Total Time 50 minutes
Serves 10-12 patties ADJUST SERVINGS
These easy baked falafel patties are sturdy and have bright, fresh herbs running through them. Goes great with the creamy tahini sauce!
INGREDIENTS
FOR THE FALAFEL
- 2 (14.5 oz.) cans chickpeas (or 3 cups homemade crock pot chickpeas, rinsed and drained)
- 1 cup chopped red onion
- 4 cloves of garlic, chopped
- 1/2 cup loosely packed cilantro
- 1/4 cup loosely packed parsley
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- Pita bread, for serving
- Lettuce and tomato, for serving
FOR THE TAHINI SAUCE
- 1/4 cup tahini (see notes)
- 2 tablespoons lemon juice
- 2-3 tablespoons of water
- salt and pepper to taste
INSTRUCTIONS
- Combine the chickpeas, red onion, garlic, cilantro and parsley in a food processor. Process until broken down but still a little chunky.
- Transfer the mixture to a bowl and add the remaining ingredients (through baking soda). Mix well.
- Form the falafel mixture into patties. I like doing small, thick patties - it makes it easier to flip them and they hold together better. Plus, you get a generous bite!
- Place the patties on a plate, then cover and refrigerate for at least 1 hour. Or, you can stick the patties in the freezer for 20-30 minutes.
- Preheat the oven to 400. Remove falafel patties and space them out evenly on a baking pan sprayed with cooking spray.
- Visit Easy Baked Falalel & Tahini Sauce@www.familyfoodonthetable.com For Recipe Instructions.