Homemade Baked Falafel

Homemade Baked Falafels

Makes 20-¼ C-sized falafels


1 lb dried garbanzo beans, soaked overnight

1 bunch of fresh parsley

½ C water

½ white onion

3 Tbsp oil

2 Tbsp flour

3 tsp salt

3 tsp cumin

¼ tsp baking powder

½ tsp black pepper

2-3 cloves of garlic

A few dashes of cayenne pepper

Tahini sauce

¼ C tahini

¼ C water

2 cloves of garlic, mashed

A handful of parsley, minced

1 Tbsp of lemon juice

1 Tbsp white wine vinegar

¼ tsp salt

A few dashes of black pepper


Whole Wheat Pita bread by Ezekiel

Purple onion




Kalamata olives


  • You’ll notice after soaking your garbanzo beans overnight that they will have doubled if not tripled in size. Depending on how big your food processor is you can either divide all the ingredients into two sections or get it done in one batch.
  • Dissolve the baking powder in the ½ C of water, cut your onion into large chunks and roughly chop your parsley then throw everything into your food process and continue to process until fully incorporated. When the texture is partly grainy and formable it should be ready to bake.
  • Set your oven to 375 degrees. Line a baking tray with parchment paper and spray with cooking oil. Using a ¼ measuring cup pack your falafel-mix then using your hands form into falafel discs. You can also form them into balls, but I prefer this shape since it’s easier to fit into a pita pocket. Once done spray the top of the falafels with your cooking oil.
  • Place in the oven for about 20 minutes until the top turns golden brown.
  • Set aside to cool.
  • For the tahini sauce, place all ingredients in a small bowl and mix until incorporated. If you would like thicker or thinner sauce decrease or increase the water.
  • Slice your pita in half forming two pockets, line with lettuce, onion, tomato and then the falafels, drizzle tahini sauce, enjoy!


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