Baked Falafel


(4-6 servings)



  • Chickpeas (1 lb, soaked overnight)

  • onion (1)

  • garlic (5 cloves)

  • extra virgin olive oil (2 Tbs)

White Sauce

  • tahini (1/3 cup)

  • grass-fed yogurt (1/3 cup)

  • lemon juice (1 lemon)

  • water 




  • Cover the dry chickpeas with several inches of water and leave overnight. 


  • Next day, in a food processor, combine onion, garlic, spices, and herbs and process until finely chopped. Add soaked (uncooked) chickpeas and process until the mixture is well-combined and smooth.  

  • Make patties about 2 inches wide and 1/2 inch thick. Place them in a well-oiled pan and bake in a 420 C preheated oven for about 15 minutes or until golden-brown at the bottom. Flip and bake for another 15 minutes.


  • Make the tahini sauce by combining tahini, yogurt, and lemon juice. If needed, add water to thin out the sauce. Season with salt and pepper.

  •  Serve the falafel with tahini sauce and chopped tomatoes, cucumber, and red onions. 

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