falafel cuit au four tahini (Printer-Friendly Version)
Falafels moelleux au four relevés d’herbes, servis avec une sauce tahini citronnée. Idéal en wrap ou en salade.
# What You'll Need:
→ Falafel
01 -
1 can (15 oz) chickpeas, drained and rinsed
02 -
1 small onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1/4 cup fresh parsley, chopped
05 -
1/4 cup fresh cilantro, chopped
06 -
1 teaspoon ground cumin
07 -
1 teaspoon ground coriander
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon ground black pepper
10 -
1 tablespoon olive oil
11 -
1 tablespoon lemon juice
12 -
1/2 teaspoon baking powder
→ Tahini Sauce
13 -
1/2 cup tahini
14 -
1/4 cup water, plus more as needed
15 -
2 tablespoons lemon juice
16 -
1 clove garlic, minced
17 -
Salt, to taste
# Step-by-Step Preparation:
01 -
Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 -
Place chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, olive oil, lemon juice, and baking powder in a food processor. Pulse until blended but still slightly coarse.
03 -
Form the mixture into small balls or patties, about 1 to 2 inches in diameter, and arrange evenly on prepared baking sheet.
04 -
Lightly brush or spray the falafel with olive oil. Bake for 20 to 25 minutes, flipping halfway, until golden and crispy.
05 -
In a bowl, whisk together tahini, water, lemon juice, and minced garlic until smooth. Add salt to taste. Adjust consistency with more water if needed.
06 -
Serve the baked falafel hot, with tahini sauce on the side or drizzled over the top.
# Additional Tips:
01 -
For extra crispiness, brush the falafel with olive oil before baking or broil them for 2-3 minutes after baking.
02 -
Falafel can be stored in an airtight container in the refrigerator for up to four days or frozen after baking for up to three months.
03 -
Canned chickpeas can be used for convenience; ensure they are well rinsed to remove excess sodium.