Baked Falafel with Lemon Tahini Sauce

Falafel is a traditional Middle Eastern street food that has become popular in the West too. They are made with chickpeas, onion, garlic and spices and usually served with sauces such as hot sauce or tahini-based sauces, pickles and vegetables. They are commonly stuffed into or wrapped in pita breads to make a sandwich.

I've long been a fan of falafel and have made them before at home on a few occasions, but not since I started this chronicle of my cooking adventures. In the past, I have deep fried them, but frying is messy and oily. An alternative solution is to bake them, as I have done here. My recipe is also not traditional as usually the chickpeas aren't cooked but instead are soaked for at least 12 hours and then ground up and formed into patties or balls before frying.

I was more than satisfied with the results. While they were not as crispy as the fried version, I dare say they were even better and reminded me very much of one of favorite recipes for Indian baked koftas.

I found the sauce was an essential accompaniment for a more authentic falafel taste experience. That said, to make the meal suitable for vegans, omit the yogurt sauce and serve with other accompaniments and/or come up with your own tahini sauce.

Notes: The falafel I made were roughly 1 1/2 inches in diameter. You can make them smaller if you want a greater number. I ended up with about 12 and found two served in a pita pocket with tomato, chopped dill pickle and smothered with sauce made for a satisfying meal. You might want to consider serving them with a side salad as well.

If you make them ahead of time, you can wrap them in foil and reheat them in a preheated 325° oven until warmed throughout.

Baked Falafel with Lemon Tahini Sauce

Recipe by Lisa Turner Cuisine: Middle Eastern Published on January 27, 2014 Soft, spicy and savory baked chickpea falafels served with a simple tangy lemon, tahini and yogurt sauce Print this recipe Falafel: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1/2 cup fresh cilantro, roughly chopped 1/2 cup fresh parsley, roughly chopped 2 teaspoons ground cumin 1 teaspoon paprika 1/2 teaspoon chili powder 1/4 teaspoon cayenne 1 to 1 1/2 teaspoons sea salt, or to taste 1 medium onion, chopped 3 cloves garlic, finely chopped 1 to 2 fresh red or green chilies, seeded and finely chopped 1 teaspoon baking powder 2 to 4 tablespoons chickpea flour or other flour Sauce: 1 1/4 cups plain yogurt 1/4 cup tahini juice from 1 large lemon (3 tablespoons) sea salt and fresh cracked black pepper to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium-large saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and transfer to a food processor. Add the cilantro, parsley, cumin, paprika, chili powder, cayenne and salt and pulse until blended but not puréed. If necessary, add a bit of sesame oil to get the process going. Add the onion, garlic, chilies and baking powder along with a few tablespoons of flour, and pulse until a dough forms that is not too sticky. Add more flour as necessary if the mixture is too moist. Transfer to a bowl, cover, and chill in the refrigerator for at least 1 hour. Line a baking sheet with parchment paper or grease with oil. Preheat an oven to 375°. Shape the mixture into small patties, about 1 1/2 inches in diameter, and transfer to the prepared baking sheet. Bake for 10 to 15 minutes on each side until golden-brown on both sides. To make the sauce, whisk together the yogurt, tahini, lemon juice and salt and pepper in a medium bowl. Cover and chill until ready to serve. Makes 12 falafels or 4 to 6 servings

Other little bites of bliss you are sure to enjoy from Lisa's Kitchen:
Chickpea Potato Koftas with Ricotta
Vegetarian Samosa Cake with Tamarind Chutney
Brown Rice Quinoa Cakes with Parmesan
Coleslaw Bites with Jalapeno Dip

On the top of the reading stack: The Fall by Albert Camus

Audio Accompaniment: Beautyfear by Marsen Jules