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Falafel with Tahini Yogurt

October 22, 2014 by Chrissy 4 Comments

Baked Falafel w/ Tahini Yogurt

One of the more deliciously healthy things i’ve made lately.  I was inspired by Yotam Ottolenghi’s recipe in his cookbook, Jerusalem – which I find myself leafing through quite often, mesmerized by the pictures, my stomach growling by the end.  I chose not to fry the falafel really out of laziness. There is not much I hate more than frying, grease splattering everywhere (so right there I am already going to have to clean my stovetop as well) and it has to be done last minute.  I prefer recipes that allow me to get the kitchen in order before I put myself into a food coma.

Baked Falafel w/ Tahini YogurtBaked Falafel w/ Tahini YogurtBaked Falafel w/ Tahini YogurtBaked Falafel w/ Tahini YogurtBaked Falafel w/ Tahini YogurtBaked Falafel w/ Tahini YogurtBaked Falafel w/ Tahini Yogurt

The tahini yogurt is fabulous on just about everything, trust me.

Baked Falafel w/ Tahini Yogurt

Print
Falafel with Tahini Yogurt
Yield: 12 small patties
 
Ingredients
For the Falafel:
  • 3 cups cooked chickpeas (2 15oz cans), drained and rinsed
  • 1 yellow onion, diced
  • 2 cloves garlic, roughly chopped
  • ¼ cup fresh parsley
  • ¼ cup fresh cilantro
  • ½ tsp cayenne pepper
  • 1½ tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground cardamom
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • ¼ cup flour (feel free to try chickpea flour here, especially if you want to keep it gluten free)
For the Tahini Yogurt:
  • ¼ cup tahini paste
  • ¾ cup plain greek yogurt
  • 1 clove of garlic, minced
  • ½ cup water
  • juice of 1 lemon
  • salt and pepper
Serve with pita or naan, pickled red onion, lettuce
    Instructions
    1. Preheat the oven to 400˚F.
    2. Combine all of the falafel ingredients in a food processor and pulse until finely chopped but not quite a paste.
    3. Form into patties – use a ¼ cup measure and gently press into a patty.
    4. Heat a few tablespoons of oil in a large non-stick pan and sauté falafel 3-4 minutes on either side, until golden brown – don’t crowd them in the pan, it will probably take two batches.
    5. Place onto a cookie sheet and sauté the second batch if necessary.*
    6. Finish cooking the falafel in the oven – about 20 minutes.
    7. Meanwhile, make the tahini yogurt: combine all ingredients in a bowl and whisk together (be patient here and whisk slowly or you will end up with lemon juice all over the place).
    Notes
    *you can freeze the patties at this point – freeze in a single layer, not touching and once frozen place in a ziploc bag. Thaw in fridge or on counter and cook in 400˚F oven for 20 minutes.
    3.5.3208

    Still hungry for more?

    Make ahead mix and match summer saladSummer Farro Salad / Stir-Fry Muhammara (Roasted Red Pepper Dip) Miso Tofu & Brown Rice Bowl Honeynut Squash Soup w/ Za’atar & Tahini Yogurt

    Filed Under: Main Dish, Sauces Tagged With: healthy

    Previous Post: « Thinking Outside the Kitchen
    Next Post: Muhammara (Roasted Red Pepper Dip) »

    Reader Interactions

    Comments

    1. Holly says

      October 22, 2014 at 7:21 am

      Ohhh this looks fantastic! Making it as soon as I can – love that you baked them instead! Great photos as well :)

      Reply
    2. Amy says

      October 22, 2014 at 7:28 am

      Yum, can't wait to make & eat! xo

      Reply
    3. Karen says

      October 22, 2014 at 9:37 am

      I'm making this one and I'm loving your website!!!

      Reply
    4. Karen says

      November 9, 2014 at 7:38 am

      Made this recipe and Tim and I loved it!

      Reply

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