Baked falafel with greek yogurt tahini sauce

These falafel are a new favorite in the house, I had them for dinner two days in a row this week. When they’re baking the smell that fills the kitchen is intoxicating, your neighbors are going to be jealous. Now that I’ve got you interested lets get into some of the details of this recipe. Traditional falafel are made with dried chickpeas that are rehydrated. In this recipe we will be using canned chickpeas aka garbanzo beans. To get to a similar level of hydration we are first going to dehydrate the canned chickpeas slightly then add liquid as needed to get as close to the original texture as possible. I’ve tried using fully hydrated chickpeas and I was just missing that crunch. A food processor is going to come in very handy when its time to grind up the chickpeas and some other ingredients. I think that just about covers everything, lets dive into the recipe!

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Ingredients: 
Falafel
28oz can garbanzo beans
1 medium sized onion, large dice
4 garlic cloves, peeled
1/2 cup cilantro
1/2 cup flat leaf parsley
1 tbsp oregano
2 tsp cumin
2 tsp corriadner
1 tsp crushed red pepper
1/2 tsp kosher salt
2 tbsp za’atar
2 tbsp corn starch
Yogurt sauce
1/2 cup greek yogurt
Juice from half a lemon
1 tbsp tahini
2 garlic cloves, minced
4 tbsp water
salt to taste
Directions
  1. Start by preheating the oven to 350 degrees. Drain and rinse chickpeas. Spread the chickpeas in a single layer on a sheet pan then bake for 20 minutes.
  2. While the chickpeas are baking put the onion, garlic, cilantro, parsley, and oregano in the food processor. Process until all ingredients are very fine but not pureed. Using the rubber spatula, scrape all of the ingredients into a large mixing bowl. Add the cumin, corriander, crushed red pepper, kosher salt, and za’atar to the mixing bowl.
  3. Once you’ve removed the chickpeas from the oven and cooled them to room temp you can add them to the food processor. Process until there’s some big pieces and some fine pieces but no whole beans. Add the processed beans to the mixing bowl. Add the cornstarch to the mixing bowl, mix until fully incorporated. You should be able to easy roll the mixture into a ball without crumbling. If mixture crumbles add a tablspoon of water at a time until mixture sticks together when you try to roll a ball.
  4. Turn the oven up to 450 degrees. Line a baking sheet with parchment apper then spray with non stick spray. Using a 1/4 cup portion the falafel and roll into balls. Gently press the top down to partially flatten the falafel. This step is optional but it will fit in a sandwich better. Once all the falfel is formed bake for 15 minutes then flip them and bake for 10 more minutes.
  5. To make the yogurt sauce mix all of the ingredients together and serve.
Serve falafel with pita bread, cucumber, tomatoes, red onions, and yogurt sauce.

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