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Kalyn's Kitchen

Baked Falafel Patties with Yogurt-Tahini Sauce

I love these Baked Falafel Patties with a delicious Yogurt-Tahini Sauce, and now you can make Falafel at home for a tasty meatless meal! Use Dried Beans to find more recipes like this one.

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Baked Falafel Patties with Yogurt-Tahini Sauce

These Baked Falafel Patties with Yogurt-Tahini Sauce bring back memories of years ago when a Mediterranean restaurant opened in Salt Lake City and I had my first taste of Falafel. The traditional round balls of deep-fried Falafel at the restaurant were served inside pita bread, with a yogurt-tahini sauce on the side. The restaurant called it Falafel Sandwich, maybe to accommodate the Utah crowd who wasn’t familiar with this type of food. Now Salt Lake has a number of restaurants that serve Falafel, and I love to order it.

So, Thank You Very Much to a reader named Jamie, who sent me this Falafel recipe from Epicurious.com; I was immediately interested in trying it. Jamie said she thought falafel might be South Beach Diet friendly, and it was with whole wheat flour. And when she searched to see if I had a recipe for it, she saw a comment where I said I hadn’t tried making it yet.

Back in the old days I had no idea that Falafel was made from chickpeas, but the fact that they’re made with one of my favorite low-glycemic foods was only part of the reason I loved this recipe, made even more healthy by using whole wheat flour and baking the Falafel patties. I loved the flavor of this Falafel, and I tried it out on my neighbors Todd and Michelle, who also gave it a big thumbs-up!


Process photos for Baked Falafel Patties with Yogurt-Tahini Sauce

How to Make Baked Falafel Patties with Yogurt-Tahini Sauce:

(This is just a summary of the steps shown in the photos; scroll down for complete recipe.)

  1. Soak dried chickpeas for eight hours or overnight is even better. Be sure to plan for the expanding of the chickpeas as they soak up the liquid; my bowl was nearly too small!
  2. Drain chickpeas well, then put in food processor with chopped onion, chopped parsley, chopped cilantro, salt, garlic, and cumin.
  3. Using steel blade, pulse the mixture until it is well-chopped and blended, but not completely pureed together. Then sprinkle in baking powder and flour and pulse a few more times until those ingredients are mixed in. Test to see if a ball of the mixture sticks together, and if not you may need a bit more flour.
  4. Remove the mixture to a plastic bowl with a tight-fitting lid and chill several hours. (I actually chilled it overnight and baked the Falafel the next day.)
  5. When ready to bake, form mixture into thin patties, pressing together well with your hands. I made 12 patties from the amount in this recipe, and decided three patties is about one serving. Bake at 400F, turning once, until Falafel is lightly browned on both sides (about 22-26 minutes.)
  6. Serve warm, with yogurt-tahini sauce if desired.

Make it a Meal:

Falafel is great served with Middle Eastern Tomato Salad.

More Bloggers who Made Falafel:

Falafel Bliss from One Hot Stove (The same recipe from Epicurious, but Nupur made fried balls.)
Falafel from Mediterranean Cooking in Alaska
Fantastic Falafels from Green Gourmet Giraffe
An Easy Falafel Recipe from The Hummus Blog

Baked Falafel Patties with Yogurt-Tahini Sauce

You can make these Baked Falafel Patties at home for a tasty meatless meal!

Ingredients:

Falafel Ingredients:

  • 1 cup dried chickpeas (also called garbanzo beans)
  • 1 cup chopped onion
  • 4 T chopped parsley (original recipe called for 2 T)
  • 4 T chopped cilantro (original recipe called for 2 T)
  • 1 tsp. salt
  • 4 cloves minced garlic (about 2 tsp.)
  • 1 tsp. ground cumin
  • 1 tsp. baking powder
  • 4 T whole wheat flour (or more, if the balls don’t stick together well enough)
  • olive oil, for spraying baking sheet

Yogurt-Tahini Sauce Ingredients:

  • Makes 1 cup of Yogurt-Tahini Sauce; I adapted the sauce recipe slightly so it had more yogurt and less tahini, but make it to your own taste.
  • 2/3 cup plain yogurt
  • 1/3 cup Tahini Sauce (sold in Middle Eastern stores or health food stores, usually near the peanut butter)
  • 2 T fresh squeezed lemon juice
  • 1/2 tsp. minced garlic
  • 1/2 tsp. ground cumin
  • salt to taste
  • 2-3 T water to thin sauce if desired
  • (I sprinkled the sauce with a little sumac, purely optional)

Directions:

Falafel Instructions:

  1. Soak dried chickpeas in cold water for at least 8 hours, or over night.
  2. After chickpeas are well-softened, drain well.Put chickpeas, onion, parsley, cilantro, salt, garlic, and cumin into bowl of a food processor with the steel blade attached.
  3. Pulse until mixture is well-chopped and combined, but not pureed together.
  4. Sprinkle over baking powder and flour and pulse a few more times to combine.
  5. Test one ball to see if mixture holds together, and if not add more flour until it does. (I didn’t need to add more flour.)
  6. Put mixture into a plastic bowl with a tight-fitting lid and chill several hours or overnight.
  7. When ready to bake Falafel, preheat oven or toaster oven to 400F. (I sprayed the baking sheet with olive oil and preheated the pan too, to get the outside of the Falafel extra crisp.)
  8. Shape the mixture into 12 balls, pressing each one flat with your hands and forming into a patty not quite 1/2 inch thick.
  9. Put patties on pan and bake until lightly browned and cooked through.
  10. Jamie baked them about 22 minutes; I was using a toaster oven and baked mine about 26 minutes, turning after 13 minutes.
  11. Serve warm, with Yogurt-Tahini sauce if desired.

Sauce Instructions:

  1. Using a whisk or mini-processor, combine ingredients.
  2. Add water as desired until it’s as thin as you prefer. (I added about 2 T of water.)
  3. Serve with Falafel patties.

Notes:

Falafel recipe from The Foods of Israel Today, found on Epicurious.com by a reader named Jamie, and slightly adapted by Kalyn. Yogurt-Tahini Sauce found in Falafel Bliss at One Hot Stove, who got it from pastagirl9, a reviewer on Epicurious.)

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These Baked Falafel Patties with Yogurt-Tahini sauce and Middle Eastern Tomato Salad would be a great meal for phase 2 or 3 of the South Beach Diet, or suitable for any low-glycemic eating plan. For a lower-carb version of falafel, you could use almond meal instead of flour, but Falafel is still probably too high in carbs for a strict low-carb diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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    68 Comments on “Baked Falafel Patties with Yogurt-Tahini Sauce”

  1. i adore falafel, but i have a great fear of deep frying. thanks for helping me meet my weekly quota for falafel consumption–i’ll bet homemade is better than what i’m used to, and now i’ll get to see for sure. 🙂

  2. I just found your blog via another and can tell I’m going to love it! This recipe for falafel looks really interesting as I too like the idea of baking it.

    Nice to meet you 🙂

  3. Great! I’ve been looking for a baked falafel recipe because of our aversion to frying. Not health issues, just laziness. 😉

  4. I first tasted falafel when I was 13 and spending a summer on a kibbutz in Israel. I fell in love with it on first bite. Now I love to serve it with tahini sauce, chopped lettuce and tomato, in an oat-bran pita.

  5. Thanks for the nice comments everyone. I was completely smitten with this recipe when I made it and so was Nupur. I was quite intrigued by the fact that the chickpeas are baked raw, and personally I don’t think making this with canned chickpeas would give even close to the same result.

    Valerieanne, the recipe doesn’t need to take two days, that’s just how I did it. You need 8 hours to soak the beans and a few hours for chilling, so that could easily be done in one day. Or you could soak overnight and chill and bake the next day, which is what I’d do next time.

    I chilled the bean mixture because it was recommended by the person who created the recipe. I have no idea how it would work if you didn’t do that, but I’m guessing it wouldn’t stay together as well.

    Nate-n-Annie, I honestly am not sure how it would work to bake the mixture in a ball shape, but just guessing I’d say it would be hard to get the inside completely cooked. You could try it and see, and if you do, please let us know how it works.

  6. I love that this is baked and not fried. If you kept them in balls instead of forming patties, would you have to bake them longer?

  7. My husband spent a semester in Israel before we met and introduced me to falafel. We’ve only ever bought the boxed mix and made them, but I can’t wait to try this recipe. Looks so good and I love that they are baked! Thanks.

  8. I love the idea of making this from scratch instead of buying it in a box (which also tastes good). I’m amazed you don’t have to boil the beans. I have had mixed results with pinto beans. Even after soaking and boiling, they come out hard. I have had much better luck with the quick soak method http://www.specialflavors.com/
    collection/dried%20beans/beanmethod.htm
    I’ve never cooked garbanzos from dried. Do they need less cooking time than pintos? Why do you chill it before shaping and baking them? Is this step required?
    Cooking beans from dried is far more economical and uses less packaging. It’s hard for me to plan ahead. This recipe looks like it takes 2 days to prepare.

  9. Those look good and they would go well with the yogurt tahini sauce!

  10. i am SO excited! I couldn’t bring myself to fry them, and so this looks just about perfect. how marvelous!

  11. This is my kind of food! I absolutely love the yogurt tahini sauce… I am going to try that soon!!!

  12. I am a huge fan of falafels.used to eat them every time in paris for the weekend. I loved the fact that yous are baked as opposed to fried. Getting a fan.

  13. I LOVE falafels!

    Paz

  14. So you just soak the chickpeas, they aren’t cooked beforehand? How easy is that! Your reader has you pegged, Kalyn!

  15. Your falafel discs look absolutely scrumptious, Kalyn! It looks like the perfect summer meal.
    I read your comment about this on my blog; how funny that we found our own ways to this same recipe. It goes to show that this is a real “keeper”, I suppose 🙂

  16. What a fantastic idea to bake them. I’ve been eating a lot of falafel in restaurants lately and am feeling v inspired to cook them at home.

  17. Falafel is such a great recipe. This would be good as lunch, dinner, or a snack! We can’t do wheat flour, but I think I could find a substitute like chick pea flour. Love the greek yogurt in the tahini sauce, too.

  18. Hi Kalyn, LOVE this … and really glad to see that you soak your chickpeas – I once got a horrid comment from someone when I suggested that soaking/cooking chickpeas was an easy, do-able option, at least sometimes … so sad that people are hostile to the idea of cooking, when – as you regularly demonstrate – it’s such a fundamental part of a healthy life

    Joanna

  19. I love that these are baked instead of fried. A little healthier and a lot easier on my stomach! They look delicious too!

  20. After living for so long in the Middle Eastern countries falafel has become almost home food for me. But never have I had a baked falafel before! Thank you Kalyn for the idea – my hips are hugging you 😉