Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 small onion, chopped roughly
- 2 handfuls flat-leaf parsley
- 3 garlic cloves
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp black pepper
- Salt to taste
- 1 tsp baking powder
- 3 tbsp chickpea flour
- For the tahini sauce: ¼ cup tahini
- Juice of 1 lemon
- Water to thin
- Pinch of salt
Instructions
- In a food processor, combine the chickpeas, onion, parsley, and garlic. Pulse until chunky, not mushy.
- Transfer the mixture to a bowl and mix in the cumin, coriander, salt, pepper, baking powder, and chickpea flour until well combined.
- Scoop out tablespoon-sized balls and slightly flatten them.
- Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
- Place the falafel on the prepared tray, drizzling each with a little olive oil.
- Bake for 25 minutes, flipping halfway through until golden and crispy.
- For the tahini sauce, whisk together tahini, lemon juice, and salt, adding water until it reaches a pourable consistency.
Notes
Chill the mix for 30 minutes before forming the balls for better consistency. For added crunch, sprinkle sesame seeds on top before cooking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: 2-3 balls
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg