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 is a classic Middle Eastern dish, and this version not only maintains the traditional flavors but also enhances them by being baked to perfection for added crunch. Whether you’re enjoying them in a pita, pairing them with a fresh salad, or simply savoring them on their own, these falafels will undoubtedly bring a delightful twist to your meal. Moreover, their crispy texture and rich, savory taste make them a satisfying choice for any occasion.
Deliciously Crunchy Baked Falafel with Beetroot Tahini Sauce
These baked falafels are made from ground chickpeas, fresh herbs, and spices, resulting in a crunchy exterior with a tender inside. The beetroot tahini sauce is creamy, slightly sweet, and nutty, creating a perfect balance with the savory 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.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 220 kcal
- Fat: 10 g
- Protein: 8 g
- Carbohydrates: 30 g
