Oven-baked falafel with cucumbers and tahini

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 470, total fat 24 G., saturated fats 3 G., proteins 15 G., carbohydrates 52 G., fiber 9 G., cholesterol 0 mg, sodium 697 mg, sugar 7 G.

This healthier version of falafel is baked in the oven instead of deep-fried. Made with chickpeas, sesame tahini, aromatic spices, and fragrant fresh herbs, these patties are baked in the oven until golden brown, leaving a crispy exterior and a tender interior. Serve with pita bread, a light, refreshing cucumber and cilantro salad, and tahini paste for dipping. Or, stuff it all into a pita pocket and enjoy on the go.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 large bunch fresh cilantro (about 3 cups leaves)
1 onion, thinly sliced (about 1 1/2 cups)
3 cloves of garlic
1 tsp ground cumin
1 can (425 g) canned chickpeas, rinsed
1/3 tbsp. + 2 tbsp. l. tahini
1/4 cup panko breadcrumbs
2 tbsp. l. olive oil
Juice of 2 lemons
5 Iranian cucumbers, thinly sliced
2 - 3 pitas, cut into 4 pieces

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chickpeas, panko breadcrumbs, cucumbers, lemon juice, pita, cilantro

Cooking the dish according to the recipe:

Place the baking sheet on the center rack of the oven and preheat the oven to 230°C.
In a food processor, combine 2 cups cilantro, 1 cup onion, garlic, cumin, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Puree. Add the chickpeas and 2 tablespoons tahini; pulse until a chunky paste forms. Transfer the mixture to a bowl and pulse. panko breadcrumbs.

Form the chickpea mixture into 12 5cm (2-inch) patties (using about 2 tablespoons of the mixture per patty). Remove the baking sheet from the oven, brush with 1 tablespoon of olive oil, and add the chickpea patties. Bake, turning the patties over and rotating the baking sheet halfway through, until golden brown, 20-25 minutes.
Meanwhile, in a small bowl, combine the remaining 1/3 cup tahini with 6 tablespoons warm water and the juice of 1 lemon until creamy (the mixture may separate at first, but will eventually become smooth). Season with salt and pepper to taste and set aside.
In a medium bowl, toss the cucumbers with the juice of the remaining lemon, 1 cup cilantro, 1/2 cup chopped onion, and 1 cup olive oil; season with salt and pepper to taste.
Reheat the pita in the oven. Serve the falafel with cucumber salad, pita, and tahini sauce.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Healthy snacks / Calorie content of prepared meals / Food processor / Breakfast / Main courses / Cereals, legumes / Vegetables and mushrooms / Food Network - recipes / Arabic cuisine

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