The Pioneer Woman Tasty Kitchen
Profile Photo

Baked Falafel with Lemon Tahini Sauce

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Crispy, fluffy baked falafel are served with a bright and creamy lemon tahini sauce as a salad or filling for pita pockets.

Ingredients

  • FOR THE DRESSING:
  • ½ cups Tahini
  • 3 cloves Garlic, Minced
  • 1 whole Lemon, Zested And Juiced
  • ⅓ cups Water
  • Salt And Pepper, to taste
  • FOR THE FALAFEL:
  • 1-½ cup Dried Chickpeas - Rinsed, Soaked In Water Overnight, And Drained
  • ½ cups Chopped Red Onion
  • ¼ cups Chopped Fresh Flat-leaf (Italian) Parsley
  • ¼ cups Chopped Fresh Cilantro Leaves
  • 4 cloves Garlic, Minced
  • 1 teaspoon Cumin
  • ½ teaspoons Coriander
  • ¼ teaspoons Cinnamon
  • ½ teaspoons Kosher Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • 3 Tablespoons Extra Virgin Olive Oil, Divided
  • FOR THE SALAD:
  • 2 cups Mixed Greens
  • ½ cups Cherry Tomatoes, Halved
  • ⅓ cups Sliced Red Onion
  • ½ whole Cucumber, Sliced
  • ⅓ cups Crumbled Feta Cheese
  • ¼ cups Kalamata Olives
  • Whole Wheat Pita Bread, If Desired

Preparation

Preheat the oven to 400 F.

For the dressing, combine the tahini, garlic, lemon juice and zest in a mixing bowl. Whisk vigorously to combine, adding water in little by little until desired consistency is achieved. (For use as a dipping sauce, I use less water. As a dressing, it will probably need the full 1/3 cup or even a tablespoon or two more.) Add salt and pepper to taste. Keep it refrigerated in an airtight container until ready to use. Whisk or shake to recombine ingredients that may have separated before serving.

For the falafel, combine all of the falafel ingredients except for 1 1/2 tablespoons of olive oil in a large food processor. Process in 15 second increments, scraping down the sides of the bowl each time, until the mixture is finely processed and no large chunks remain. Scrape falafel mixture into a large mixing bowl to make scooping easier.

In a large ovenproof, nonstick or cast iron skillet add the remaining 1 1/2 tablespoons of olive oil, swirling to distribute evenly. Heat oil over medium high heat.

With your hands, scoop out approximately 2 tablespoons of falafel mixture at a time and form even patties. Place patties in skillet and heat over medium high heat to brown them for approximately 3 to 4 minutes per side, flipping once during cooking.

Then move the skillet to the center rack of the oven and cook for an additional 10 minutes.

While the falafel is baking, arrange the salad ingredients on 4 plates, or toss the salad ingredients together in a large bowl with the dressing if serving it stuffed in pita bread.

When it’s done remove the falafel pan from the oven and set it on a rack. Allow the falafel to cool in the pan for 5 minutes before transferring to a cooling rack until ready to serve.

One Comment

You must be logged in to post a comment.

Profile photo of Joanne Watson

Joanne Watson on 2.19.2014

The falafel did not want to hold together and needed lots of sauce to make them taste okay. The sauce was really good as a dipping sauce or thinned as a salad dressing.

No Reviews

You must be logged in to post a review.

Related Recipes

Sweet Tater Crunch Bars
Profile Photo by Southern Vegan Kitchen in Special Dietary Needs
A moist and delicious sweet potato dessert with a touch of...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Gluten-Free Vegan Strawberry Scones
Profile Photo by Joyce@Light Orange Bean in Special Dietary Needs
These allergy-free, healthy strawberry scones will start your day in a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Roasted Eggplant with Black Garlic
Profile Photo by Susan | Simple Healthy Kitchen in Special Dietary Needs
Eggplant is roasted to golden brown perfection and topped with a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Coconut Curry Salmon and Zoodles
Profile Photo by Taylor Kiser in Special Dietary Needs
Only 5 ingredients for a light and healthy meal that is...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Rustic Quinoa-Stuffed Acorn Squash
Profile Photo by Tessa | Natural Comfort Kitchen in Special Dietary Needs
A single, comforting, wholesome recipe that can more than please any...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy