Description
These Baked Falafel Sandwiches are a delicious and healthy twist on the classic falafel, using baked instead of fried patties for a lighter meal. Packed with flavorful herbs, spices, and roasted vegetables, they are served in warm pita breads with a creamy tahini sauce and a zesty roasted pepper salad. Perfect for a satisfying vegetarian lunch or dinner.
Ingredients
Scale
Falafel
- 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
Roasted Vegetables
- 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
Roasted Pepper Salad
- 1 cup cilantro leaves and tender stems, roughly chopped
- 1/4 cup cornichons or dill pickle slices
- 2 tbsp. lemon juice
Tahini Sauce
- 1/4 cup tahini
- 1/4 cup water
- 2 tbsp. lemon juice
- 1 clove garlic, grated or finely minced
- Salt, to taste
To Serve
- 4 pitas, warmed
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and lightly brush a baking sheet with about 2 teaspoons of olive oil to prevent sticking.
- Make the Falafel Mixture: Add all falafel ingredients (olive oil, chickpeas, cilantro, chopped onion, flour, garlic, cumin, coriander, kosher salt, lemon juice, cayenne, cinnamon, and baking soda) to a food processor. Pulse until the mixture is coarsely ground, stopping to scrape down the bowl to ensure even mixing. Avoid overprocessing; the mixture should retain some texture.
- Shape Falafel Balls: Using your hands, form the falafel mixture into 16 heaping tablespoon-sized balls. Place them evenly spaced on the prepared baking sheet.
- Prepare Roasted Vegetables: On a separate baking sheet, toss the sliced bell peppers and onion wedges with 1 tablespoon of olive oil. Season with kosher salt and freshly ground black pepper to taste.
- Bake Falafel and Vegetables: Place both baking sheets in the oven. Bake for 10 minutes, then remove and flip each falafel ball with a spatula and stir the vegetables to ensure even roasting. Return to the oven and bake for an additional 10 to 15 minutes until falafel are golden on both sides and vegetables are tender. Let the falafel cool for at least 5 minutes before handling.
- Make Tahini Sauce: In a medium bowl, whisk together tahini, water, lemon juice, grated garlic, and salt to taste until smooth and creamy. Adjust seasoning as needed.
- Prepare Roasted Pepper Salad: Combine the roasted vegetables with chopped cilantro, cornichons or dill pickles, and lemon juice in a bowl. Toss thoroughly to combine the flavors.
- Assemble Sandwiches: Cut off the top 1/5 of each warmed pita and gently open the pockets. Spread a thin layer of tahini sauce inside each. Evenly divide the roasted pepper salad and falafel balls among the pitas. Serve immediately and enjoy!
Notes
- Drying the chickpeas thoroughly before processing helps the falafel hold together and achieve a better texture.
- Do not over-process the falafel mixture; keep some texture for a more authentic bite.
- Warming the pitas before assembling improves their flexibility and flavor.
- The tahini sauce can be adjusted in thickness by adding more water or tahini as preferred.
- Leftover falafel can be stored in an airtight container and reheated in the oven to retain crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: Middle Eastern
Keywords: falafel, baked falafel, falafel sandwich, healthy falafel, vegetarian sandwich, Middle Eastern recipe, tahini sauce, roasted vegetables
