Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...
Baked falafel balls with lemon-garlic tahini sauce — a guilt-free way to enjoy the typically deep-fried bite
If you are a fan of Middle Eastern cuisine, you have probably experienced falafel. Most commonly, falafel is a mixture of ground garbanzo beans and lots of spices and are usually deep-fried. This baked version packs all the flavor of the classic recipe but without the calories or oil that comes with deep-frying them.
I simply baked these bite-size bites instead of deep-frying them and served them up with fresh tomato and cucumbers and a creamy dip made up of fresh lemon, garlic and tahini paste.
If you aren’t a fan of tahini, then try using mashed eggplant with a little bit of olive oil or plain yogurt with grated cucumbers and fresh dill for a tasty alternative to dunk these falafel balls into.
Easy baked falafel balls with lemon-garlic tahini recipe
Lemon slices and fresh parsley, for garnish (optional)
For the falafel balls
1/4 cup garbanzo bean flour
1 (15 ounce) can garbanzo beans, drained and rinsed
1/4 cup sweet onion
1 small handful fresh parsley
6 garlic cloves
1-1/2 teaspoons cumin
Salt and pepper, to taste
2 tablespoons olive oil
1 whole egg and 1 egg white
Fresh chopped parsley
Heat the oven to 400 degrees F, and line a baking sheet with parchment paper.
In a small bowl, combine all the ingredients for the tahini sauce. Mix well, and set aside.
To the bowl of a food processor, add all the ingredients except for the egg.
Process on high for 2 to 3 minutes or until the mixture is very finely chopped. Add the egg and egg white to the mixture, and mix very well until sticky.
Using a small cookie scoop, form the falafel balls, and place them in a single layer on the baking sheet. Once all the falafel balls are prepared, bake them uncovered for about 18 to 20 minutes or until the outsides start to turn golden brown.
Place the baked falafel balls on a serving plate with fresh tomato and cucumbers, and garnish with fresh parsley. Serve with the lemon-garlic tahini sauce for dipping.