Baked Falafel With Cucumbers And Tahini Food

HEALTHY OVEN BAKED FALAFEL

Steps:

• Preheat oven to 375° F. Grease a baking sheet with 1 Tablespoon oil
• Drain and Rinse the garbanzos. Combine garbanzos, oil, onion, garlic, cumin, coriander, cayenne, salt, pepper, lemon juice in a food processor. Pulse until everything is finely minced (but not pureed), scraping down the sides as necessary. Fold in chopped parsley.
• Form the mixture into 12 balls and place onto prepared cooking sheet. Flatten the balls into ½ inch thick patties. Brush the tops of the patties with olive oil. Bake 10-15 min on each side.
• Stuff each half of Pita pocket with 2 falafels, lettuce, tomato, and cucumber. Top with some crumbled feta cheese and a dollop of Tahini, Tzatziki, Hummus, or Greek yogurt or any other topping of your choice.

BAKED FALAFEL WITH GREEK YOGURT CUCUMBER RAITA

Steps:

• For the falafel: Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
• Add the chickpeas to a food processor along with the cilantro, parsley, tahini, sesame seeds, chili powder, coriander, cumin, garlic and egg. Process until a paste is formed. Place in a bowl and add the chickpea flour, a little at a time, mixing just to incorporate. Mix in the lemon zest and juice. Using a small cookie scoop, form balls and evenly space on the baking sheet. Lightly press the falafel balls, then sprinkle with flaky sea salt. Bake until crispy, around 20 minutes.
• For the raita yogurt sauce: Pulse the cucumbers, mint and garlic in a food processor a few times, then add the yogurt and puree. Season to taste with salt.
• Serve the falafel garnished with a dollop of raita.

EASY BAKED FALAFEL RECIPE WITH TAHINI SAUCE

Steps:

• Preheat the oven to 400F and grease a dark baking sheet with olive or avocado oil.
• In a food processor, pulse onion, cilantro, parsley, and garlic until roughly chopped. About three pulses.
• Add in chickpeas, lemon, cumin, salt, and pepper. Pulse five times for about 1 full second, scraping down the side after three pulses. You do not want your mixture to turn into mush and want to have some small pieces of chickpeas throughout, however you do want it able to stick together, just not mush!
• Take out the blade and stir in the oat flour.
• Form into patties almost like making hamburgers, and place on greased baking sheet.
• Bake for 13 minutes, then flip, and bake another 13 minutes.
• While falafel is baking, make tahini sauce by combining all ingredients together in a bowl. Add as much water as needed for desired consistency.
• Serve! Store in fridge for up to 5 days or freezer for 3 months.

FALAFEL WITH TAHINI SAUCE

Steps:

• Make the spice mix: In a skillet over low heat, toast the coriander and cumin seeds until fragrant, 1-2 minutes. Grind the toasted seeds in a spice grinder. Add the dried parsley, granulated garlic, chili powder, granulated onion, za'atar, sumac, allspice, chili flakes, a few turns of black pepper and continue grinding to combine. Set aside. Spice mix will keep for several weeks in an airtight jar.
• For the falafel: In a food processor, add the chickpeas, chopped onion and garlic, parsley, cilantro, baking soda, spice mix and salt. Pulse until the mixture's combined and the chickpeas are pea-size, stopping and stirring halfway through. Tightly pack the falafel mixture into balls the size of an extra large marble and set aside.
• Fry the falafel: Pour oil half full into a deep pan and set over medium heat. Secure a deep-fry thermometer to the pan's side and heat oil to 375 degrees F. Using a spider strainer, gently drop the falafel balls, one at a time, into the hot oil making sure the pot isn't overcrowded with falafel. Cook until most of the bubbles have disappeared and the falafel is golden brown, 1-2 minutes. Remove to a wire rack fitted over a baking sheet to cool and repeat the process until all of the falafel balls are cooked.
• Make the tahini dressing and assemble the dish: In a blender add the garlic, water, tahini, lemon juice, olive oil, and salt. Blend until combined. Taste for seasoning, adding more salt and lemon juice if necessary and blend again. Set aside. Tahini sauce can be made several days ahead and stored in the refrigerator. To serve, place falafel balls on a platter, drizzle with tahini sauce and garnish with parsley and a lemon wedge.

BAKED FALAFEL

Steps:

• Preheat oven to 375 degrees.
• Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork.
• Add the rest of the ingredients and mix well.
• Form into small balls, about 1 1/2 inches in diameter and slightly flatten. Place onto an oiled baking pan.
• Bake for 15 minutes on each side, until nicely browned (since it's baked, only the part actually touching the pan will be browned and crispy).
• Serving suggestion: Stuff in mini pita pockets with hummus, tahini sauce, tomatoes, lettuce and/or cucumber.

BAKED FALAFEL WITH CUCUMBERS AND TAHINI

Steps:

• Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Pulse 2 cups cilantro, 1 cup onion, the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper in a food processor until finely chopped. Add the chickpeas and 2 tablespoons tahini; pulse to make a chunky paste. Scrape the mixture into a bowl and stir in the panko.
• Form the chickpea mixture into twelve 2-inch patties (about 2 tablespoons each). Remove the baking sheet from the oven, brush with 1 tablespoon olive oil and add the chickpea patties. Bake, flipping the patties and rotating the pan halfway through, until golden and crisp, 20 to 25 minutes.
• Meanwhile, mix the remaining 1/3 cup tahini with 6 tablespoons warm water and the juice of 1 lemon in a small bowl until creamy (it may look separated at first but it will come together). Season with salt and pepper; set aside. Toss the cucumbers with the juice of the remaining lemon, 1 cup cilantro, 1/2 cup sliced onion and 1 tablespoon olive oil in a medium bowl; season with salt and pepper.
• Warm the pita in the oven. Serve the falafel with the cucumber salad, pita and tahini sauce.

BAKED FALAFEL SANDWICH

Steps:

• Combine chickpeas, onion, parsley, garlic, cumin, coriander, salt and baking soda in a food processor or blender.
• Process until mixture is coarsely pureed and transfer to a large bowl. Stir in flour and shape mixture into 4 large patties and let stand for 15 minutes.
• Preheat oven to 400 degrees.
• Heat oil in a large ovenproof skillet over medium-high heat. Add patties and cook until golden brown, flipping once, about 2 minutes per side. Transfer skillet to oven and bake 10 minutes more.
• Meanwhile, whisk together tahini, water and lemon juice in a small bowl.
• To assemble sandwiches, place lettuce, tomatoes and cucumber in the pitas inside each pita with 1 falafel patty and drizzle with tahini dressing.
• Enjoy!