Baked Falafel Plate
Baked falafel served with tabbouleh, cucumber-tomato salad, and tahini sauce.
For 1 serving
Soak chickpeas overnight.
- Soak chickpeas overnight for 8 hours.
- Drain thoroughly.
Pulse chickpeas and aromatics to a coarse paste.
Pulse the soaked chickpeas with onion, garlic, parsley, spices, baking soda, and salt until a coarse paste forms.
Form and bake the falafel patties.
- Form the mixture into 5 patties.
- Brush each patty with oil.
- Bake at 220C/425F for 20 minutes.
Prepare the tabbouleh.
Mix bulgur with diced tomato, cucumber, mint, and lemon to create the tabbouleh.
Assemble the falafel plate.
- Whisk tahini with lemon juice and 15ml water to make the sauce.
- Plate the baked falafel with tabbouleh and a drizzle of tahini sauce.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use dried chickpeas soaked overnight for the best texture; canned chickpeas are too wet for baking.
- 2Chill the falafel mixture for 30 minutes before shaping to help the patties hold together during baking.
- 3Finely chop the parsley and mint by hand rather than a processor to prevent the herbs from turning into a wet paste.
Adapt it for your goals.
Gluten free
Replace the bulgur in the tabbouleh with cooked quinoa or extra chopped parsley.
spicierSpicier
Add a teaspoon of red chili flakes or a dollop of harissa paste to the chickpea mixture before pulsing.
low sodiumLow sodium
Omit the added salt and increase the amount of lemon juice and fresh mint for a flavor boost.
Why this is on our healthy list.
High in Dietary Fiber
Chickpeas and bulgur support digestive health and promote long-lasting satiety.
Plant-Based Protein Source
Legumes and whole grains provide essential amino acids for muscle maintenance.
Heart-Healthy Monounsaturated Fats
Tahini and extra virgin olive oil support cardiovascular health and nutrient absorption.
Frequently asked questions
Yes, this dish is rich in fiber and plant-based protein while being significantly lower in saturated fat than traditional fried versions.