Baked Falafel with Tahini Sauce (Printer-Friendly)

Golden baked falafel paired with smooth tahini sauce brings vibrant flavor and nutrition to your table.

# List of Ingredients:

→ Falafel

01 - 1 can (15 ounces) chickpeas, drained and rinsed
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1/4 cup fresh parsley, finely chopped
05 - 1/4 cup fresh cilantro, finely chopped
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon ground black pepper
10 - 1 tablespoon olive oil
11 - 1 tablespoon lemon juice
12 - 1/2 teaspoon baking powder

→ Tahini Sauce

13 - 1/2 cup tahini
14 - 1/4 cup water, plus more as needed
15 - 2 tablespoons lemon juice
16 - 1 clove garlic, minced
17 - Kosher salt, to taste

# Preparation Steps:

01 - Drain and rinse canned chickpeas thoroughly to reduce sodium. Set aside.
02 - Place chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, olive oil, lemon juice, and baking powder in a food processor. Pulse until the mixture is blended but still textured.
03 - Using your hands, shape the mixture into small balls or patties about 1 to 2 inches in diameter and arrange evenly on a parchment-lined baking sheet.
04 - Preheat oven to 400°F. Lightly brush or spray falafel with olive oil. Bake for 20 to 25 minutes, flipping halfway, until golden and crisp.
05 - In a small bowl, whisk together tahini, water, lemon juice, and minced garlic until smooth. Add more water for a pourable consistency and season with salt to taste.
06 - Arrange baked falafel on a serving platter. Drizzle with tahini sauce or serve on the side. Enjoy with salads, pita, or as part of a mezze platter.

# Additional Suggestions:

01 - For extra crispiness, lightly brush falafel with olive oil prior to baking and broil for 2 to 3 minutes at the end.
02 - Store leftover falafel in an airtight container in the refrigerator for up to four days or freeze for up to three months.
03 - If using dried chickpeas, soak overnight and cook until tender before use.
04 - Customize tahini sauce with additional lemon juice for tang or a pinch of cayenne pepper for spice.

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