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Crispy Baked Falafel Bowl Recipe with Easy Creamy Tahini Sauce

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A quick and easy crispy baked falafel bowl paired with a smooth, tangy tahini sauce. This wholesome Middle Eastern-inspired meal is baked, not fried, for a healthier crunch and is perfect for bowls, wraps, or salads.

Ingredients

Scale
  • 1 ½ cups dried chickpeas (soaked overnight)
  • 1 small onion, roughly chopped
  • 3 cloves garlic, minced
  • ½ cup fresh parsley leaves, packed
  • ½ cup fresh cilantro leaves, packed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp baking soda
  • Salt and black pepper, to taste
  • 2–3 tbsp all-purpose flour (or chickpea flour for gluten-free option)
  • Olive oil spray or 1-2 tbsp olive oil for brushing
  • ½ cup tahini
  • 2 tbsp lemon juice (freshly squeezed)
  • 1 clove garlic, minced or grated
  • 3–4 tbsp warm water (to thin out)
  • Salt, to taste
  • Optional: pinch of cayenne or smoked paprika
  • Cooked quinoa or brown rice (optional)
  • Fresh cucumber, diced (optional)
  • Cherry tomatoes, halved (optional)
  • Mixed greens or baby spinach (optional)
  • Pickled red onions or olives (optional)

Instructions

  1. Soak 1 ½ cups dried chickpeas in plenty of cold water overnight (8-12 hours) until they double in size.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray or brush with olive oil.
  3. Drain and rinse soaked chickpeas. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, salt, and pepper. Pulse until coarse but sticks together when pressed. Avoid over-processing.
  4. Transfer mixture to a bowl and stir in 2-3 tablespoons of flour to bind. Add more if too wet.
  5. Shape mixture into balls or small patties about 1 ½ inches wide. Place evenly spaced on prepared baking sheet.
  6. Lightly brush or spray falafel with olive oil.
  7. Bake for 20 minutes, then flip each falafel and bake for another 15-20 minutes until golden brown and crispy.
  8. While baking, whisk together tahini, lemon juice, minced garlic, and salt. Gradually add warm water until smooth and pourable. Adjust seasoning as needed.
  9. Assemble bowls with cooked quinoa or brown rice, fresh greens, diced cucumber, cherry tomatoes, and pickled onions or olives if desired.
  10. Top with warm falafel and drizzle generously with tahini sauce. Serve immediately.

Notes

Do not use canned chickpeas as they make the falafel mushy. Pulse chickpeas in short bursts to keep texture coarse. Baking soda helps lighten the falafel. Flip falafel halfway through baking for even crispiness. Use olive oil spray or brush to get a golden crust without deep frying. Flour is necessary to bind the mixture; chickpea flour can be used for gluten-free option. Leftovers reheat well in the oven at 350°F for 10 minutes to regain crispiness. Avoid microwaving to prevent sogginess.

Nutrition

Keywords: falafel, baked falafel, tahini sauce, Middle Eastern, healthy falafel, vegan falafel, gluten-free falafel, chickpeas, easy falafel recipe

Find it online: https://islatable.com/crispy-baked-falafel-bowl-recipe-with-easy-creamy-tahini-sauce/