Baked Falafel Sandwiches with Roasted Peppers and Tahini Sauce Recipe
Introduction
Baked falafel sandwiches are a delicious and lighter take on the classic Middle Eastern favorite. Crispy on the outside and tender on the inside, these falafels pair perfectly with roasted vegetables and a tangy tahini sauce, all wrapped in warm pita bread.
Ingredients
- 1 tbsp. extra-virgin olive oil, plus more for baking sheet
- 1 (15-oz.) can chickpeas, drained, rinsed, and dried well
- 1 cup fresh cilantro leaves and tender stems
- 1/2 medium yellow onion, chopped
- 2 tbsp. all-purpose flour
- 4 garlic cloves, roughly chopped
- 1 tbsp. ground cumin
- 2 tsp. ground coriander
- 1 tsp. kosher salt
- 1 tsp. lemon juice
- 1/2 tsp. ground cayenne
- 1/4 tsp. ground cinnamon
- 1/4 tsp. baking soda
- 2 bell peppers (red, orange, or yellow), cut into ¾” strips
- 1/2 medium yellow onion, cut into ½” wedges
- 1 tbsp. extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup cilantro leaves and tender stems, roughly chopped
- 1/4 cup cornichons or dill pickle slices
- 1/4 cup tahini
- 1/4 cup water
- 2 tbsp. lemon juice
- 1 clove garlic, grated or finely minced
- 4 pitas, warmed
Instructions
- Step 1: Preheat your oven to 425°F and brush a baking sheet lightly with about 2 teaspoons of olive oil.
- Step 2: Prepare the falafel by adding all falafel ingredients to a food processor. Pulse until coarsely ground, scraping the bowl sides as needed. Aim for a mixture with some texture without overprocessing.
- Step 3: Using your hands, form the mixture into 16 heaping tablespoon-sized balls and arrange them on the prepared baking sheet.
- Step 4: On a separate baking sheet, toss the bell peppers and onion wedges with 1 tablespoon olive oil. Season generously with kosher salt and freshly ground black pepper.
- Step 5: Place both baking sheets in the oven and bake for 10 minutes. Remove them, flip each falafel carefully with a spatula, and stir the vegetables. Return to the oven and bake until the falafel are golden on both sides and the vegetables are tender, about 10 to 15 more minutes. Allow falafel to cool for at least 5 minutes before removing from the sheet.
- Step 6: Meanwhile, make the tahini sauce by whisking together tahini, water, lemon juice, garlic, and salt in a medium bowl. Adjust seasoning to taste.
- Step 7: In the pan with the roasted vegetables, add chopped cilantro, cornichons or pickle slices, and a splash of lemon juice. Toss well to combine for the roasted pepper salad.
- Step 8: To assemble sandwiches, cut off the top fifth of each warmed pita and spread a thin layer of tahini sauce inside. Fill each pita evenly with the roasted pepper salad and baked falafel balls.
Tips & Variations
- For extra crispiness, lightly spray falafel balls with cooking spray before baking.
- Feel free to substitute fresh parsley for some of the cilantro if you prefer a milder herb flavor.
- Add a few sliced tomatoes or cucumber for extra freshness in the sandwich.
- If you don’t have cornichons, chopped dill pickles work just as well in the roasted pepper salad.
Storage
Store baked falafel, roasted vegetables, and tahini sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat falafel in a 375°F oven for about 8 minutes to restore their crispness. The roasted vegetable salad can be served cold or at room temperature. Assemble sandwiches just before serving for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the falafel mixture ahead of time?
Yes, you can prepare the falafel mixture up to one day in advance. Cover and refrigerate it, then shape and bake just before serving for the freshest taste and texture.
Can I freeze baked falafel sandwiches?
It’s best to freeze the falafel balls alone rather than the assembled sandwiches. Bake and cool falafel, then freeze in a single layer. Reheat in the oven before adding fresh vegetables and pita for assembly.
Print
Baked Falafel Sandwiches with Roasted Peppers and Tahini Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 sandwiches (16 falafel balls total) 1x
- Diet: Vegetarian
Description
These Baked Falafel Sandwiches offer a healthier twist on the classic Middle Eastern favorite by baking instead of frying. Packed with a fragrant blend of chickpeas, fresh herbs, and spices, the falafel is perfectly tender with a crisp exterior. Paired with roasted bell peppers and onions, a tangy roasted pepper salad, and creamy tahini sauce inside warm pita bread, this recipe is a vibrant, satisfying vegetarian meal perfect for lunch or dinner.
Ingredients
Falafel
- 1 tbsp. extra-virgin olive oil, plus more for baking sheet
- 1 (15-oz.) can chickpeas, drained, rinsed, and dried well
- 1 cup fresh cilantro leaves and tender stems
- 1/2 medium yellow onion, chopped
- 2 tbsp. all-purpose flour
- 4 garlic cloves, roughly chopped
- 1 tbsp. ground cumin
- 2 tsp. ground coriander
- 1 tsp. kosher salt
- 1 tsp. lemon juice
- 1/2 tsp. ground cayenne
- 1/4 tsp. ground cinnamon
- 1/4 tsp. baking soda
Roasted Vegetables
- 2 bell peppers (red, orange, or yellow), cut into ¾” strips
- 1/2 medium yellow onion, cut into ½” wedges
- 1 tbsp. extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Roasted Pepper Salad
- 1 cup cilantro leaves and tender stems, roughly chopped
- 1/4 cup cornichons or dill pickle slices
- 2 tbsp. lemon juice
Tahini Sauce
- 1/4 cup tahini
- 1/4 cup water
- 2 tbsp. lemon juice
- 1 clove garlic, grated or finely minced
- Salt, to taste
Assembly
- 4 pitas, warmed
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) and brush a baking sheet lightly with about 2 teaspoons of olive oil to prevent sticking.
- Prepare Falafel Mixture: In a food processor, combine all falafel ingredients—olive oil, chickpeas, cilantro, chopped onion, flour, garlic cloves, ground cumin, ground coriander, kosher salt, lemon juice, cayenne, cinnamon, and baking soda. Pulse the mixture until coarsely ground, scraping down the sides as needed. Avoid overprocessing; the goal is to retain some texture for a perfect falafel bite.
- Form Falafel Balls: Using your hands, shape the falafel mixture into 16 heaping tablespoon-sized balls. Place them evenly spaced on the prepared baking sheet.
- Prepare Roasted Vegetables: On a second baking sheet, toss the bell pepper strips and onion wedges with 1 tablespoon olive oil. Season with kosher salt and freshly ground black pepper to taste.
- Bake Falafel and Vegetables: Place both baking sheets in the oven. Bake for 10 minutes, then remove. Carefully flip each falafel ball with a spatula and stir the peppers and onions to ensure even cooking. Return to oven and bake for an additional 10 to 15 minutes until the falafel are golden brown on all sides and the vegetables are tender. Allow falafel to cool for at least 5 minutes before handling.
- Make Tahini Sauce: While baking finishes, whisk together tahini, water, lemon juice, grated garlic, and salt in a medium bowl until smooth and creamy. Adjust seasoning as desired.
- Prepare Roasted Pepper Salad: Combine the roasted vegetables with chopped cilantro, cornichons or pickles, and lemon juice directly on the baking sheet or in a bowl. Toss well to mix flavors.
- Assemble Sandwiches: Cut off the top fifth of each warmed pita to create an opening. Spread a thin layer of tahini sauce inside each pita. Fill each pita evenly with the falafel balls and top with the roasted pepper salad. Serve immediately for best flavor and texture.
Notes
- Ensure chickpeas are well dried before processing to avoid soggy falafel.
- You can substitute all-purpose flour with chickpea flour for a gluten-free option.
- Adjust cayenne according to your preferred spice level.
- Warming the pitas before assembling makes them more pliable and enhances flavor.
- This recipe can be doubled easily for larger groups.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
Keywords: baked falafel, falafel sandwich, roasted vegetables, tahini sauce, vegetarian Middle Eastern recipe, healthy falafel, pita sandwich
