/gheeː peaː teaː/
Servings: 4 | 45 minutes | 220 kcal
Falafel, a traditional Middle Eastern dish, is believed to have originated in Egypt. It was originally made with fava beans and later adapted to include chickpeas. My version of the falafel is baked, not fried, making it a healthier, yet equally delicious alternative.
As an avid traveler and food enthusiast, I was once lost in the streets of Beirut. A kind stranger invited me to his home and introduced me to his family' secret falafel recipe. Back home, I added my own twist to it, and voilà - the Baked Falafel with Tahini Sauce was born!
Ingredients
- 1 cups canned chickpeas
- 1 cups fresh parsley
- 3 pieces garlic cloves
- 1 teaspoons ground cumin
- 2 tablespoons tahini
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Drain the canned chickpeas and rinse under cold water. Then, pat dry with a clean towel.
- In a food processor, combine the chickpeas, parsley, garlic cloves, and cumin. Process until smooth.
- Shape the mixture into small balls and place them on a baking sheet.
- Bake for about 25 minutes, or until the falafels are golden brown and crispy.
- For the tahini sauce, mix the tahini and lemon juice in a bowl until smooth. Add water if needed to achieve the desired consistency.
- Serve the falafel with the tahini sauce. Enjoy!