Ditch the deep fryer and embrace a healthier way to enjoy falafel! Baking achieves the same irresistible crispy exterior while using minimal oil. These falafel boast a delightful contrast: a golden-brown, crunchy crust gives way to a soft, fluffy interior bursting with the vibrant green of fresh herbs. These falafel are vegan/vegetarian, but the sauce is not. You can use any plant-based yogurt to replicate the sauce.
Mini Falafel Burgers: The Secret to Even Browning!
Since these falafel aren’t deep-fried, I shape them into mini patties, like tiny falafel burgers! This brilliant trick ensures all sides touch the baking sheet, promoting even browning for a gorgeous, golden finish.
Key tips when making baked falafel:
Dried chickpeas/garbanzos are simply a must; not canned/tinned. This is because canned/tinned chickpeas are pre-cooked and they are too soft and wet to hold their shape and will not crisp up on the outside and that you don’t want. You will end up adding so much flour to dry out the mix and they can turn out dry. By using dried beans you are only hydrating them and not cooking them before blending and mixing with the other ingredients. They get cooked by frying, or, in this case, baking!
Baking powder: Makes the mix lighter and keeps the inside fluffy when cooked. Falafel consistency: The consistency when blending the mix is crucial to the finished product and the texture on your palette (the texture and feeling you get when eating them). Blending just until the mix is coarsely chopped (but not pasty) and you will see that it has taken on the green from the herbs. Pulsing the processor and checking from time to time will help over blending as this method will allow you to stop and check. (see picture above). Flour: Flour is needed to dry out the mix. If too wet, they will not form properly and can break when cooking. Refrigeration: Refrigerating is key to chill the mix so when they are formed they hold together when cooking.
Shaping baked falafel
I like to pack the mix firmly into a ball then shape into flat patties which works best for baking, and they get evenly browned on both sides. You’ll know if you added enough flour at the point of shaping them by the way they stick together. If the mix is too wet it will crumble and you’ll need to add a little more flour. This is why dried chickpeas are best to use.
Best sauce to serve with falafel
I like a yogurt tahini sauce with a little lemon for fresh tartness and little a sweetness from honey. I also have a Creamy Tzatziki Sauce made with cucumber and herbs that would also be delicious.
Vegan Tahini Sauce
For a vegan option, simply use vegan yogurt or omit the yogurt altogether and increase the tahini for a richer flavor.
Best ways to serve falafel
There are 3 ways! Traditionally, in a pita pocket with the sauce, lettuce, cucumber or tomato if you like. I also like them in a bowl over couscous or rice with cucumber, tomato and avocado. Or, simply on their own by dipping them into the sauce ,which is more of an appetizer. How to store falafel: In a sealed container, refrigerated for 3-4 days. To reheat, you can do this quickly in a non-stick pan or with a little oil or in a 400°F/200°C oven for 6-7 minutes. If you’ve made Crispy Baked Falafel with Yogurt Tahini Sauce, leave a comment (or question) below. I love to hear from my readers!
