Name: Baked Falafel Sandwiches Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 tbsp. extra-virgin olive oil, plus more for baking sheet; 1 (15-oz.) can chickpeas, drained, rinsed, and dried well; 1 cup fresh cilantro leaves and tender stems; 1/2 medium yellow onion, chopped; 2 tbsp. all-purpose flour; 4 garlic cloves, roughly chopped; 1 tbsp. ground cumin; 2 tsp. ground coriander; 1 tsp. kosher salt; 1 tsp. lemon juice; 1/2 tsp. ground cayenne; 1/4 tsp. ground cinnamon; 1/4 tsp. baking soda; 2 bell peppers (red, orange, or yellow), cut into ¾” strips; 1/2 medium yellow onion, cut into ½” wedges; 1 tbsp. extra-virgin olive oil; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 cup cilantro leaves and tender stems, roughly chopped; 1/4 cup cornichons or dill pickle slices; 2 tbsp. lemon juice; 1/4 cup tahini; 1/4 cup water; 2 tbsp. lemon juice; 1 clove garlic, grated or finely minced; Salt, to taste; 4 pitas, warmed

Ingredients

1 tbsp. extra-virgin olive oil, plus more for baking sheet

1 (15-oz.) can chickpeas, drained, rinsed, and dried well

1 cup fresh cilantro leaves and tender stems

1/2 medium yellow onion, chopped

2 tbsp. all-purpose flour

4 garlic cloves, roughly chopped

1 tbsp. ground cumin

2 tsp. ground coriander

1 tsp. kosher salt

1 tsp. lemon juice

1/2 tsp. ground cayenne

1/4 tsp. ground cinnamon

1/4 tsp. baking soda

2 bell peppers (red, orange, or yellow), cut into ¾” strips

1/2 medium yellow onion, cut into ½” wedges

1 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 cup cilantro leaves and tender stems, roughly chopped

1/4 cup cornichons or dill pickle slices

1/4 cup tahini

1/4 cup water

2 tbsp. lemon juice

1 clove garlic, grated or finely minced

4 pitas, warmed

Instructions

Step 1: Preheat the oven to 425°F (220°C) and brush a baking sheet with about 2 teaspoons of olive oil.

Step 2: Make the falafel: Combine all falafel ingredients in a food processor. Pulse until the mixture is coarsely ground, scraping down the sides as needed. Avoid overprocessing; the texture should remain a bit coarse.

Step 3: Using your hands, shape the mixture into 16 heaping tablespoon-sized balls. Place them evenly spaced on the prepared baking sheet.

Step 4: Prepare the roasted vegetables: On a separate baking sheet, toss the bell pepper strips and onion wedges with 1 tablespoon olive oil. Season with kosher salt and freshly ground black pepper to taste.

Step 5: Bake both the falafel and the vegetables for 10 minutes. Remove from the oven, flip each falafel gently with a spatula, and stir the vegetables. Return everything to the oven and bake for an additional 10 to 15 minutes until the falafel are golden on both sides and the vegetables are tender. Let the falafel cool for at least 5 minutes before handling.

Step 6: Meanwhile, prepare the tahini sauce: In a medium bowl, whisk together the tahini, water, lemon juice, minced garlic, and salt to taste until smooth and creamy.

Step 7: Make the roasted pepper salad: Add the chopped cilantro, cornichons or pickle slices, and lemon juice to the tray with the roasted vegetables. Toss gently to combine.

Step 8: Assemble the sandwiches: Cut off the top fifth of each warm pita to create a pocket. Spread a thin layer of tahini sauce inside each pita, then evenly divide the roasted pepper salad and falafel balls among them. Serve immediately.

Tips & Variations

For a crispier falafel, spray the balls lightly with olive oil before baking.

Swap cilantro for parsley if preferred, or use a mix of both for different flavors.

Add a dollop of Greek yogurt or a drizzle of hot sauce inside the pita for extra creaminess or heat.

Try using whole wheat pitas for a nuttier taste and added fiber.

Storage

Store any leftover falafel and roasted vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat falafel in the oven at 350°F (175°C) for about 10 minutes to keep them crisp. The roasted vegetables reheat well in a microwave or skillet. Tahini sauce is best served fresh but can be refrigerated for up to 2 days; whisk again before using.

FAQs

Can I make falafel without a food processor?

While a food processor makes it easier to achieve the right texture, you can mash the chickpeas and finely chop the other ingredients by hand. Be sure to keep a coarse consistency for the best falafel texture.

Is it necessary to bake the falafel instead of frying?

Baking falafel is a healthier alternative that still delivers great flavor. It’s less messy and reduces oil use, but if you prefer a traditional approach, frying is certainly an option for a crispier exterior.

Dinner

Baked Falafel Sandwiches Recipe

Introduction