Description
A vegan-friendly Mediterranean-inspired baked falafel made with fresh parsley, cilantro, spices, and oat flour, served with a tangy tahini sauce. Crispy on the outside, tender inside, and ready in under 40 minutes without frying.
Ingredients
½ cup fresh cilantro
1 cup fresh parsley
½ large red onion
3 garlic cloves
Juice of 1 lemon
2 tsp lemon juice (for sauce)
¼ cup tahini
¼ cup oat flour
1 tsp ground cumin
1 ½ tsp salt
¾ tsp pepper
2 tbsp water
Instructions
- Preheat oven to 400°F (205°C). Grease a dark baking sheet with olive or avocado oil.
- In a food processor, pulse onion, cilantro, parsley, and garlic three times until roughly chopped.
- Add chickpeas, lemon juice, cumin, salt, and pepper. Pulse about five times, scraping down the bowl halfway. The mixture should hold together with some chickpea pieces remaining.
- Remove the blade and gently stir in oat flour.
- Shape into small patties and place on the prepared baking sheet.
- Bake for 20–25 minutes until crisp and golden, flipping halfway through.
- While baking, whisk together tahini, 2 teaspoons lemon juice, and 2 tablespoons water to make the sauce. Adjust thickness as needed.
Notes
- For extra crispiness, briefly pan-sear baked falafel after baking.
- Oat flour can be replaced with chickpea flour or gluten-free flour blend.
- Add coriander, cayenne, or paprika for more spice.
- Fresh dill or mint can add a refreshing flavor twist.
- Freeze uncooked patties for later use; bake straight from frozen, adding a few minutes to cook time.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 1 falafel patty with sauce
- Calories: 80
- Sugar: 0g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
