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
Scale
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
