Baked Falafel Sandwiches

Baked Falafel Sandwiches

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These baked falafel sandwiches are a weeknight wonder and ideal for meal-prep, offering a perfect balance of healthiness and satisfaction. While these shortcut falafel may not achieve the same level of crispiness as the classic fried version, they develop a delightful golden crust and feature all the essential spices. The zesty roasted pepper salad provides a fantastic contrast, and the creamy tahini sauce (also known as tarator sauce) brings everything together. (After all, can you really have falafel without tahini sauce?) If you prefer not to flip the falafel midway through cooking, no worries. They will be slightly fluffier and less crispy, but still incredibly tasty.
For meal-prepping convenience, store your falafel, salad, and sauce in separate containers and refrigerate. When you're ready to enjoy them, heat the falafel in a 425°F oven or toaster oven until crisp and warmed through, which takes about 10 minutes.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Cuisine world cuisine
Servings 4
Calories 1941 kcal

Ingredients
  

FOR FALAFEL:

  • 1 tbsp. extra-virgin olive oil, plus more for baking sheet
  • 1 (15-oz.) can chickpeas, drained, rinsed, and dried well
  • 1 c. fresh cilantro leaves and tender stems
  • 1/2 medium yellow onion, chopped
  • 2 tbsp. all-purpose flour
  • 4 garlic cloves, roughly chopped
  • 1 tbsp. ground cumin
  • 2 tsp. ground coriander
  • 1 tsp. kosher salt
  • 1 tsp. lemon juice
  • 1/2 tsp. ground cayenne
  • 1/4 tsp. ground cinnamon 
  • 1/4 tsp. baking soda

FOR ROASTED RED PEPPER SALAD:

  • 2 bell peppers (red, orange, or yellow), cut into ¾” strips
  • 1/2 medium yellow onion, cut into ½”  wedges
  • 1 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. cilantro leaves and tender stems, roughly chopped
  • 1/4 c. cornichons or dill pickle slices
  • 1 tsp. lemon juice

FOR TAHINI SAUCE:

  • 1/4 c. tahini 
  • 1/4 c. water
  • 2 tbsp. lemon juice
  • 1 clove garlic, grated or finely minced
  • Kosher salt

FOR SERVING:

  • 4 pitas, warmed

Instructions
 

  • Preheat oven to 425° and brush a baking sheet with about 2 teaspoons olive oil.
  • Make falafel: Add all falafel ingredients to a food processor and pulse until coarsely ground, scraping down sides of bowl with a spatula and reprocessing as needed to make sure everything is combined. Don’t overprocess–you are looking for a bit of texture.
  • Use your hands, form mixture into 16 heaping tablespoon-sized balls and place on baking sheet.
  • Roast vegetables: On a separate baking sheet, toss peppers and onions with 1 tablespoon oil and season with salt and pepper.
  • Bake falafel and vegetables for 10 minutes, then remove from oven. Use a spatula to flip each falafel, and stir peppers. Return to oven until falafel are golden on both sides and peppers and onions are tender, 10 to 15 minutes more. Let falafel cool at least 5 minutes before removing from baking sheet.
  • Meanwhile, make tahini sauce: In a medium bowl, whisk together all tahini sauce ingredients and season to taste with salt.
  • Make roasted pepper salad: Add cilantro, pickles, and lemon juice to baking sheet with roasted vegetables and toss to combine.
  • Build sandwiches: To serve: Cut off the top ⅕ of each pita and spread a thin layer of tahini sauce on the inside of each. Divide salad and falafel evenly between sandwiches.

Nutrition

Calories: 1941kcalCarbohydrates: 205gProtein: 67gFat: 80gSaturated Fat: 10gSodium: 2934mgPotassium: 2315mgFiber: 59gSugar: 36gCalcium: 700mgIron: 24mg
Keyword Baked Falafel Sandwiches
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