Name: Baked Falafel With Orange-Tahini Sauce
Cook time: 45 minutes
Total time: 55 minutes
Yield: Serves 4
Ingredients: 1 small red onion; 1/2 cup plus 1 tablespoon freshly squeezed orange juice, divided; 1/4 cup plus 2 teaspoons distilled white vinegar, divided; 2 1/2 teaspoons kosher salt, divided; 2 (15-ounce) cans chickpeas, drained, rinsed; 1 garlic clove, crushed; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 cup chopped parsley, divided; 5 tablespoons chickpea flour; 1 teaspoon baking powder; 1/2 cup vegetable oil, divided, plus more for pan; 4 pita breads; 1/2 cup tahini; 2 cups shredded green cabbage; 1 cup cherry tomatoes, quartered; Homemade or store-bought hummus (for serving)

Image may contain Food Bread Cutlery Fork Dish Meal Plant and Pita

Photo by Chelsea Kyle, Food Styling by Katherine Sacks

This weeknight falafel dinner brings the Middle Eastern platter home with a tangy, orange-spiked tahini sauce, bright quick-pickled red onions, and an easy green cabbage and tomato salad. Serve it with prepared hummus and pita for a more filling meal.

Cooks' Note

All-purpose flour can be substituted if chickpea flour is not available.

Recipe information

Total Time
55 minutes
Yield
Serves 4

Ingredients

1 small red onion

1/2 cup plus 1 tablespoon freshly squeezed orange juice, divided

1/4 cup plus 2 teaspoons distilled white vinegar, divided

2 1/2 teaspoons kosher salt, divided

2 (15-ounce) cans chickpeas, drained, rinsed

1 garlic clove, crushed

1 teaspoon ground coriander

1 teaspoon ground cumin

1 cup chopped parsley, divided

5 tablespoons chickpea flour

1 teaspoon baking powder

1/2 cup vegetable oil, divided, plus more for pan

4 pita breads

1/2 cup tahini

2 cups shredded green cabbage

1 cup cherry tomatoes, quartered

Homemade or store-bought hummus (for serving)

Preparation

Step 1
Preheat oven to 375°F. Thinly slice one-third of onion. Toss slices with 1/4 cup orange juice, 1/4 cup vinegar, and 1/2 tsp. salt in a small bowl; set aside.
Step 2
Pulse chickpeas, garlic, coriander, cumin, 3/4 cup parsley, 1 tsp. salt, and remanining onion in a food processor until very coarsely chopped, about 30 seconds. Add flour and baking powder and pulse a few more times to combine.
Step 3
Lightly oil a rimmed baking sheet. Using a 1/4-cup measuring cup, portion out 12 ping pong-sized balls and place on sheet, spacing 1" apart. Gently press down on tops to flatten slightly. Brush tops with 1 Tbsp. oil. Bake falafel, turning balls halfway through, until golden brown and crispy, 20–25 minutes. Wrap pitas in foil and warm in oven during last 5 minutes of baking.
Step 4
Meanwhile, whisk 1/4 cup oil and remaining 1/4 cup plus 1 tablespoon orange juice, 2 tsp. vinegar, and 1 tsp. salt in a medium bowl. Whisk in tahini and 1/4 cup water until a smooth sauce forms.
Step 5
Whisk 2 Tbsp. pickling liquid from reserved onions with remaining 3 Tbsp. oil in another medium bowl. Add cabbage, tomatoes, and onions and toss to coat.
Step 6
Cut each pita into 4 pieces. Drizzle falafel with 2 Tbsp. tahini sauce and top with remaining 1/4 cup parsley. Serve with pita, hummus, salad, and remaining tahini sauce alongside.
Do Ahead
Step 7
Falafel can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.

TagsMiddle Eastern Chickpea Bean and Legume Vegetable Chickpea Flour Flour Tahini Orange Citrus Fruit Main Dinner Dairy Free Vegan Vegetarian Easy Weeknight Meals Oven Bake Food Processor Epicurious

Recipe notes

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