Baked Falafel Bites with Spicy Tahini Dip

By Gabriella VigoreauxPublished: Aug 11, 2021

1 Rating

herby baked falafel with spicy mint tahini dip

Emily Hlavac Green

Crispy on the outside and tender on the inside, these falafel are baked, not fried, for less mess. They’re delicious as is, but you can stuff them into a wrap or pita with some chopped fresh veggies for a more substantial meal.

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Yields:: 4 serving(s)
Total Time:: 35 mins

Ingredients

FOR FALAFEL

1 c.
shelled pistachios
1/2 c.
mint leaves
1/2 c.
each cilantro, dill, and parsley (leaves and stems okay)
2 c.
chickpeas, cooked from dried or canned, drained and rinsed
2
cloves garlic
1/2
small yellow onion, chopped
3 tbsp.
extra-virgin olive oil
1 tbsp.
lemon zest, from 1 large lemon
1 tbsp.
chickpea or all-purpose flour
1 tsp.
baking soda
1 tsp.
kosher salt
1/2 tsp.
ground coriander
1/2 tsp.
ground cumin

FOR SPICY MINT TAHINI SAUCE

1/2 c.
tahini
1/2 c.
mint leaves
2 tbsp.
fresh lemon juice
1 tsp.
maple syrup
1
clove garlic
1
small jalapeño, seeds removed
1/2 tsp.
kosher salt
3 tbsp.
water

Directions

1. Step 1Preheat oven to 425° and line a baking sheet with parchment paper.
2. Step 2In a food processor, pulse pistachios, mint, cilantro, dill, and parsley until finely ground. Add remaining ingredients and pulse until coarsely ground, scraping down sides of bowl and reprocessing as needed to make sure everything is evenly combined.
3. Step 3Using your hands, form mixture into 20 balls and transfer to prepared baking sheet. Bake until lightly browned on bottoms, 15 to 18 minutes.
4. Step 4Meanwhile, combine all sauce ingredients, except water, in a blender. Blend, adding water 1 tablespoon at a time, until smooth. Serve falafel with tahini sauce on the side.

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Gabriella Vigoreaux

Contributor

Gabriella is a freelance writer and recipe developer based in Lakeland, Florida. She is the owner of Vicky G’s, a catering company focused on hand-formed empanadas with both familiar and untraditional fillings. She's also the co-owner of Bandidas, a local pop-up test kitchen concept that throws monthly food events. Before returning to the panhandle, she spent a decade in NYC working in test kitchens for Epicurious, Good Housekeeping, and Cherry Bombe. She also served as the Culinary Director and Head Baker at the beloved Smith Canteen coffee shop in Brooklyn