Baked Falafel With Orange-Tahini Sauce
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 small
Red Onion2.5 tsps
Kosher Salt (divided)1 tsp
Ground Coriander1 tsp
Ground Cumin5 tbsps
Chickpea Flour1 tsp
Baking Powder1 cup
Tahini2 cups
Green Cabbage (shredded)Directions:
1
Thinly slice one-third of onion
2
Toss slices with 1/4 cup orange juice, 1/4 cup vinegar, and 1/2 tsp
3
Salt in a small bowl; set aside
4
Pulse chickpeas, garlic, coriander, cumin, 3/4 cup parsley, 1 tsp
5
Salt, and remanining onion in a food processor until very coarsely chopped, about 30 seconds
6
Add flour and baking powder and pulse a few more times to combine
7
Lightly oil a rimmed baking sheet
8
Using a 1/4-cup measuring cup, portion out 12 ping pong-sized balls and place on sheet, spacing 1" apart
9
Gently press down on tops to flatten slightly
10
Brush tops with 1 Tbsp
11
Oil
12
Bake falafel, turning balls halfway through, until golden brown and crispy, 20–25 minutes
13
Wrap pitas in foil and warm in oven during last 5 minutes of baking
14
Meanwhile, whisk 1/4 cup oil and remaining 1/4 cup plus 1 tablespoon orange juice, 2 tsp
15
Vinegar, and 1 tsp
16
Salt in a medium bowl
17
Whisk in tahini and 1/4 cup water until a smooth sauce forms
18
Whisk 2 Tbsp
19
Pickling liquid from reserved onions with remaining 3 Tbsp
20
Oil in another medium bowl
21
Add cabbage, tomatoes, and onions and toss to coat
22
Cut each pita into 4 pieces
23
Drizzle falafel with 2 Tbsp
24
Tahini sauce and top with remaining 1/4 cup parsley
25
Serve with pita, hummus, salad, and remaining tahini sauce alongside
26
Preheat oven to 375°F
27
Thinly slice one-third of onion
28
Toss slices with 1/4 cup orange juice, 1/4 cup vinegar, and 1/2 tsp
29
Salt in a small bowl; set aside
30
Pulse chickpeas, garlic, coriander, cumin, 3/4 cup parsley, 1 tsp
31
Salt, and remanining onion in a food processor until very coarsely chopped, about 30 seconds
32
Add flour and baking powder and pulse a few more times to combine
33
Lightly oil a rimmed baking sheet
34
Using a 1/4-cup measuring cup, portion out 12 ping pong-sized balls and place on sheet, spacing 1" apart
35
Gently press down on tops to flatten slightly
36
Brush tops with 1 Tbsp
37
Oil
38
Bake falafel, turning balls halfway through, until golden brown and crispy, 20–25 minutes
39
Wrap pitas in foil and warm in oven during last 5 minutes of baking
40
Meanwhile, whisk 1/4 cup oil and remaining 1/4 cup plus 1 tablespoon orange juice, 2 tsp
41
Vinegar, and 1 tsp
42
Salt in a medium bowl
43
Whisk in tahini and 1/4 cup water until a smooth sauce forms
44
Whisk 2 Tbsp
45
Pickling liquid from reserved onions with remaining 3 Tbsp
46
Oil in another medium bowl
47
Add cabbage, tomatoes, and onions and toss to coat
48
Cut each pita into 4 pieces
49
Drizzle falafel with 2 Tbsp
50
Tahini sauce and top with remaining 1/4 cup parsley
51
Serve with pita, hummus, salad, and remaining tahini sauce alongside
52
Do Ahead Falafel can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month
53
Falafel can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month
54
Preheat oven to 375°F