Best 3 Baked Falafel With Cucumbers And Tahini Recipes

Embark on a culinary adventure with our tantalizing baked falafel recipe, a delightful fusion of Middle Eastern flavors and modern convenience. These crispy falafel balls, crafted from a blend of chickpeas, herbs, and spices, are baked to perfection, resulting in a healthier alternative to traditional fried falafel. Paired with a refreshing cucumber salad and a creamy tahini sauce, this dish offers a symphony of textures and flavors that will leave your taste buds dancing.

In addition to the baked falafel, this comprehensive guide also features a collection of complementary recipes to elevate your culinary experience. Discover the secrets of making homemade tahini sauce, an essential component of Middle Eastern cuisine, with our step-by-step instructions. Learn how to create a vibrant and refreshing cucumber salad, adding a burst of freshness to your meal.

Check out the recipes below so you can choose the best recipe for yourself!

EASY BAKED FALAFEL RECIPE WITH TAHINI SAUCE

Easy Baked Falafel Recipe with Tahini Sauce image

Get ready for this Easy Baked Falafel Recipe with Tahini Sauce. It's a vegan-friendly Mediterranean-inspired dish that's filled with flavor and made complete with a delicious lemon juice tang.

Provided by Erin Morrissey

Categories dinner

Time 35m

Number Of Ingredients 16

Ingredients

1 15 oz can chickpeas, drained, rinsed, and dried.
1/4 of a large red onion
1/2 cup fresh cilantro
1 cup fresh parsley
3 cloves garlic
2 tsp lemon juice
1 tsp cumin
1 tsp salt
1/2 tsp pepper
1/4 cup oat flour
1/4 cup tahini
Juice of one lemon
1 small garlic clove, pressed.
1/2 tsp salt
1/4 tsp pepper
2-5 tbsp cold water (depends how thin you want your 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.

Nutrition Facts : Calories 77 calories, Sugar 0.3 g, Sodium 400.5 mg, Fat 3.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 8.8 g, Fiber 2.3 g, Protein 3.3 g, Cholesterol 0 mg

BAKED FALAFEL WITH GREEK YOGURT CUCUMBER RAITA

Baked Falafel with Greek Yogurt Cucumber Raita image

Provided by Eric Greenspan

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

Nonstick cooking spray, for the baking sheet
Two 15-ounce cans chickpeas, drained and rinsed
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
1/2 cup tahini
2 teaspoons sesame seeds
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cloves garlic
1 large egg
1/2 cup chickpea flour
Zest and juice of 1 Meyer lemon
Flaky sea salt
2 cucumbers, roughly chopped
1 cup chopped fresh mint
2 cloves garlic, chopped
1 cup nonfat Greek yogurt
Kosher salt

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 WITH CUCUMBER-YOGURT SAUCE

Easy Baked Falafel with Cucumber-Yogurt Sauce image

Try this Middle Eastern sandwich of chickpea and spice 'meatballs,' which are actually falafel that are oven-fried to keep their calorie count down. Serve with grilled pita wedges or pita pockets, diced tomatoes, shredded lettuce, and cucumber slices.

Provided by Wyome

Categories Main Dish Recipes Sandwich Recipes

Time 1h

Yield 4

Number Of Ingredients 20

Ingredients

cooking spray
2 tablespoons olive oil, divided
1 (15 ounce) can chickpeas, drained and rinsed
¾ onion, diced
¼ cup packed chopped fresh cilantro
¼ cup packed chopped fresh parsley
3 cloves garlic, smashed
1 small lemon, zested
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon red pepper flakes
½ teaspoon baking powder
⅓ cup all-purpose flour
1 egg, beaten
½ cup plain Greek yogurt
¼ cup seeded and minced cucumber, squeezed dry
2 teaspoons fresh lemon juice
1 teaspoon minced garlic
salt to taste
1 pinch cayenne pepper, or to taste

Steps:

Coat a 9x13-inch metal baking pan with cooking spray and 1 tablespoon olive oil and place inside the oven. Preheat the oven to 375 degrees F (190 degrees C). C
Combine chickpeas, onion, cilantro, parsley, garlic, lemon zest, cumin, salt, red pepper flakes, and baking powder in a food processor. Pulse until minced but not yet pasty. Transfer to a bowl and stir in flour and egg until fully incorporated.
Remove baking pan from the oven. Drop golfball-sized portions of chickpea mixture onto the hot pan.
Bake in the preheated oven 15 to 20 minutes. Brush falafel with remaining olive oil and flip over. Continue baking until golden on both sides, 15 to 20 minutes more.
Meanwhile, combine yogurt, cucumber, lemon juice, and garlic in a bowl. Season with salt and cayenne pepper. Store in the refrigerator until ready to serve.
Serve falafel with yogurt sauce.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 29.4 g, Cholesterol 46.5 mg, Fat 11.5 g, Fiber 4.3 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 586.6 mg, Sugar 2.4 g

Tips for the Best Falafel with Cucumbers and Tahini:

For perfect crispy falafel, use a food processor to finely chop the chickpeas. This will help them bind together better and result in a smooth texture.
Don't overmix the falafel mixture. Overmixing can make the falafel tough.
If you don't have a food processor, you can mash the chickpeas by hand. Just be sure to mash them until they are very smooth.
Use a wet spoon or scoop to form the falafel balls. This will help prevent the mixture from sticking to your hands.
Don't crowd the falafel in the pan when cooking. This will prevent them from cooking evenly.
Serve the falafel hot with your favorite dipping sauce. Tahini sauce is a classic choice, but you can also try tzatziki or hummus.

Conclusion:

This recipe for baked falafel with cucumbers and tahini is a delicious and healthy way to enjoy this classic Middle Eastern dish. The falafel are crispy on the outside and soft and flavorful on the inside, and the cucumber and tahini sauce provides a refreshing and tangy contrast. This dish is perfect for a light lunch or dinner, and it's also a great option for a party or potluck. So next time you're looking for a new and exciting way to enjoy falafel, give this recipe a try!