Baked Falafel With Orange-Tahini Sauce
2.3
(7)
This weeknight falafel dinner brings the Middle Eastern platter home with a tangy, orange-spiked tahini sauce, bright quick-pickled red onions, and an easy green cabbage and tomato salad. Serve it with prepared hummus and pita for a more filling meal.
Recipe information
Total Time
55 minutes
Yield
Serves 4
Ingredients
Preparation
Step 1
Preheat oven to 375°F. Thinly slice one-third of onion. Toss slices with 1/4 cup orange juice, 1/4 cup vinegar, and 1/2 tsp. salt in a small bowl; set aside.
Step 2
Pulse chickpeas, garlic, coriander, cumin, 3/4 cup parsley, 1 tsp. salt, and remanining onion in a food processor until very coarsely chopped, about 30 seconds. Add flour and baking powder and pulse a few more times to combine.
Step 3
Lightly oil a rimmed baking sheet. Using a 1/4-cup measuring cup, portion out 12 ping pong-sized balls and place on sheet, spacing 1" apart. Gently press down on tops to flatten slightly. Brush tops with 1 Tbsp. oil. Bake falafel, turning balls halfway through, until golden brown and crispy, 20–25 minutes. Wrap pitas in foil and warm in oven during last 5 minutes of baking.
Step 4
Meanwhile, whisk 1/4 cup oil and remaining 1/4 cup plus 1 tablespoon orange juice, 2 tsp. vinegar, and 1 tsp. salt in a medium bowl. Whisk in tahini and 1/4 cup water until a smooth sauce forms.
Step 5
Whisk 2 Tbsp. pickling liquid from reserved onions with remaining 3 Tbsp. oil in another medium bowl. Add cabbage, tomatoes, and onions and toss to coat.
Step 6
Cut each pita into 4 pieces. Drizzle falafel with 2 Tbsp. tahini sauce and top with remaining 1/4 cup parsley. Serve with pita, hummus, salad, and remaining tahini sauce alongside.
Do Ahead
Step 7
Falafel can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.
All-purpose flour can be substituted if chickpea flour is not available.
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Reviews (7)
Back to TopThis falafel turned out to be bland and dry. Definitely won't follow this recipe again.
skeee
Berkeley, CA
2/10/2020
Sounds like a great way to enjoy the taste of falafel without the usual grease. BTW, you can get chickpea flour in Indian/Eastern groceries; it's called "besan".
peterh1
Tidewater Virginia
7/11/2019
A lot of work for a lackluster result. I made everything according to the recipe. The falafel patties were just not flavorful. The orange tahini sauce was awful. The bitterness of the tahini overwhelmed the orange juice and the oil just made it ... oily.
woojoo
Honolulu, HI
3/18/2019
After reading the reviews, I added extra onion, cumin, and coriander. I started with seeds, so flavor was not diluted. For the sauce, I used tahini and orange juice only, which intensified the flavors.
bricolage
Altadena, California
7/28/2017
I skipped the dressing and just made the falafel, modifying seasoning to taste, but only just slightly. My falafel balls wouldn't bind properly, maybe I drained them too well?? I'll have to find a different recipe for next time.
retailslav
East Bridgewater MA
5/23/2017
Go with the "My favorite falafel" from Joan Nathanson. Delicious ,easy, and authentic.Don't even worry about frying the falafel. If your oil is hot enough,they soak up almost no oil.
Anonymous
risraelIsraelael
9/15/2016
Falafel bland and baked texture not so great. I would make smaller patties. Love the pickled onion and dressing, the orange tahini sauce also blah. Probably won't revisit this one.
lovetocook3
Spokane, WA
9/15/2016
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