Baked Falafel with Beetroot Tahini Sauce
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 a pop of color and an earthy flavor that will tantalize your taste buds. Perfect for meal prep or entertaining, this dish brings a beautiful and nutritious option to your table.
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’s tips
- Do not over-process the chickpea mixture; keep it slightly chunky for a better texture.
- Chill the formed falafel patties in the fridge for 15 minutes before baking to help them hold their shape.
- For extra crispiness, brush the falafel with a little more oil before flipping halfway through baking.
- Make sure your roasted beet is fully cooled before blending to avoid a warm sauce that separates.
Substitutions
- Use chickpea flour instead of all-purpose flour for a gluten-free version.
- Substitute fresh parsley and cilantro with 2 tablespoons each of dried herbs if fresh is unavailable.
- Swap the canned chickpeas with 1.5 cups of cooked dried chickpeas (drained and rinsed).
- For a nuttier flavor, replace tahini with sunflower seed butter or almond butter.
Storage & reheating
Store leftover falafel and sauce separately in airtight containers in the fridge for up to 4 days. Reheat falafel in an oven or air fryer at 350°F for 5-7 minutes to restore crispiness; the sauce can be served cold or at room temperature.
Frequently asked questions
Can I make these falafel gluten-free?
Yes, simply use chickpea flour instead of regular flour, and ensure all other ingredients are gluten-free.
Do I need to roast the beet before making the sauce?
Yes, roasting the beet brings out its natural sweetness and softens it for blending. You can also use pre-cooked vacuum-packed beets for convenience.
Can I freeze the falafel?
Absolutely! Freeze the baked falafel on a baking sheet until solid, then transfer to a freezer bag. Reheat directly from frozen in the oven at 400°F for 10-12 minutes.
What can I serve with these falafel?
They are great in pita sandwiches with fresh veggies, or as a side to salads, grain bowls, or mezze platters.
