Baked Falafel With Orange-Tahini Sauce
Baked Falafel With Orange-Tahini Sauce is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Preheat oven to 375°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 375°F.
Thinly slice one-third of onion.
Toss slices with 1/4 cup orange juice, 1/4 cup vinegar, and 1/2 tsp. salt in a small bowl; set aside.
Pulse chickpeas, garlic, coriander, cumin, 3/4 cup parsley, 1 tsp. salt, and remanining onion in a food processor until very coarsely chopped, about 30 seconds.
Add flour and baking powder and pulse a few more times to combine.
Lightly oil a rimmed baking sheet.
Using a 1/4-cup measuring cup, portion out 12 ping pong-sized balls and place on sheet, spacing 1" apart.
Gently press down on tops to flatten slightly.
Brush tops with 1 Tbsp. oil.
Bake falafel, turning balls halfway through, until golden brown and crispy, 20–25 minutes.
Wrap pitas in foil and warm in oven during last 5 minutes of baking.
Meanwhile, whisk 1/4 cup oil and remaining 1/4 cup plus 1 tablespoon orange juice, 2 tsp. vinegar, and 1 tsp. salt in a medium bowl.
Whisk in tahini and 1/4 cup water until a smooth sauce forms.
Whisk 2 Tbsp. pickling liquid from reserved onions with remaining 3 Tbsp. oil in another medium bowl.
Add cabbage, tomatoes, and onions and toss to coat.
Cut each pita into 4 pieces.
Drizzle falafel with 2 Tbsp. tahini sauce and top with remaining 1/4 cup parsley.
Serve with pita, hummus, salad, and remaining tahini sauce alongside.
Falafel can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.