Baked Falafel with Beetroot Tahini Sauce

Name: Baked Falafel with Beetroot Tahini Sauce
Prep time: 3 min
Cook time: 3 min
Total time: 45 min
Yield: 4
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 small onion, roughly chopped; 2 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 1/4 cup fresh cilantro, chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon flour (or chickpea flour for gluten-free); 2 tablespoons olive oil (for drizzling); 1 medium beet, roasted and peeled; 1/4 cup tahini; 2 tablespoons lemon juice; Water to thin the sauce as needed; Salt to taste

Are you ready to elevate your falafel game? This crispy Baked Falafel with Beetroot Tahini recipe is not just delicious; it’s also a healthier alternative to fried versions. Pairin

3Prep min

3Cook min

45Total min

4Serves

Are you ready to elevate your falafel game? This crispy Baked Falafel with Beetroot Tahini recipe is not just delicious; it’s also a healthier alternative to fried versions. Pairing it with a vibrant beetroot tahini sauce adds not only a pop of color but also an earthy flavor that will tantalize your taste buds. This recipe is perfect not only for meal prepping but also for serving at gatherings. Just imagine a platter filled with golden-brown falafels alongside a bowl of creamy beetroot tahini sauce. Not only will this vibrant presentation impress your guests, but it will also provide a delicious and nutritious option. Furthermore, the combination of crispy falafels and smooth, flavorful sauce creates a perfect balance of textures and tastes, making every bite even more enjoyable. Falafel

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 small onion, roughly chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon flour (or chickpea flour for gluten-free)
2 tablespoons olive oil (for drizzling)
1 medium beet, roasted and peeled
1/4 cup tahini
2 tablespoons lemon juice
Water to thin the sauce as needed
Salt to taste

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and flour. Pulse until the mixture is well combined but still slightly chunky.
Form the mixture into small balls or patties and place them on the prepared baking sheet. Drizzle olive oil over the falafel.
Bake for 25-30 minutes, flipping halfway through until golden brown and crispy.
For the beetroot tahini sauce, blend the roasted beet, tahini, lemon juice, and salt in a food processor. Add water gradually until the desired consistency is reached.
Serve the crispy baked falafel with the beetroot tahini sauce for dipping or drizzling.

#plant-based protein #Mediterranean flavors #baked falafel #beetroot tahini