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