Print

Crispy Baked Falafel Bowl Recipe Easy Homemade Tahini Drizzle

crispy baked falafel bowl - featured image
Print Recipe

A crispy baked falafel bowl with a creamy tahini drizzle that is golden and crisp without deep frying, perfect for a healthy, comforting meal.

Ingredients

Scale
  • 1 ½ cups (270g) dried chickpeas, soaked overnight or at least 12 hours
  • 1 cup fresh parsley, packed (30g)
  • ½ cup fresh cilantro, packed (15g) (optional)
  • 1 small onion, roughly chopped
  • 3 large garlic cloves
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp baking powder
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp olive oil, for brushing
  • ½ cup (120ml) tahini
  • 2 tbsp fresh lemon juice
  • 3–4 tbsp cold water
  • ¼ tsp garlic powder
  • Salt, to taste (for tahini drizzle)
  • Optional toppings and sides: diced cucumber, diced tomato, shredded carrot, pickled red onions, fresh mint or dill, cooked quinoa or brown rice

Instructions

  1. Soak the chickpeas in cold water by at least 2 inches overnight or for at least 12 hours. Drain and rinse thoroughly before use.
  2. In a food processor, combine soaked chickpeas, parsley, cilantro, onion, garlic cloves, cumin, coriander, baking powder, salt, and black pepper. Pulse until coarse but mixture sticks together when pressed, about 1-2 minutes. Avoid over-processing into a paste.
  3. Transfer mixture to a bowl, cover, and refrigerate for 30 minutes to firm up.
  4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  5. Shape the falafel mixture into balls or small patties about 1 ½ inches (4 cm) in diameter using a spoon or small scoop. Place evenly spaced on the baking sheet.
  6. Lightly brush falafel with olive oil to promote crispiness.
  7. Bake for 20-25 minutes, flipping halfway through, until golden and crisp on the outside but tender inside. Add a little extra oil before flipping if needed.
  8. While baking, whisk together tahini, lemon juice, cold water, garlic powder, and salt until smooth and pourable. Adjust water for desired consistency.
  9. Assemble bowls by layering cooked quinoa or brown rice, baked falafel, diced cucumber, tomato, shredded carrot, and pickled onions if using. Drizzle generously with tahini sauce and garnish with fresh mint or dill.

Notes

Use dried chickpeas soaked overnight for best texture; canned chickpeas will result in mushy falafel. Chill mixture before shaping to reduce crumbling. Brush falafel with olive oil before baking to achieve crispiness. Flip halfway through baking for even browning. Tahini drizzle is vegan and can be adjusted with water for desired consistency. For gluten-free, ensure baking powder is gluten-free. Optional to add ¼ tsp cayenne or smoked paprika for heat. Freeze shaped falafel balls on a tray before storing for easy baking from frozen.

Nutrition

Keywords: falafel, baked falafel, tahini drizzle, healthy falafel, vegan falafel, gluten-free falafel, easy falafel recipe, crispy falafel, homemade falafel

Find it online: https://tastytuck.com/crispy-baked-falafel-bowl-recipe-easy-homemade-tahini-drizzle/