Falafel with Greek Yogurt Tahini Dressing (Meatless Monday)

Falafel recipe, Greek Yogurt Tahini Dressing recipe, Pita sandwich,

Falafel with Greek Yogurt Tahini Dressing

This week’s Meatless Monday is one of my favorites: Falafel with Greek Yogurt Tahini Dressing. If you have never had Falafel, it is coarse ground chick peas, and this version is in patty form (Falafel can also be in ball form).  This Falafel recipe is baked, not fried. I’ve served it in a pita and topped them with a Greek Yogurt Tahini Dressing, If you’re a fan of hummus, you’ll absolutely adore Falafel.

When I lived in Nashville, there was a little shop in The Arcade in downtown that made the most incredible Falafel I’ve ever eaten. They deep-fat fried theirs in a ball form and they were so delicious! Golden crunchy on the outside, soft and gooey on the inside, I’d often head down there at lunch and pick up an order, stuffing them in my face as I headed back to the office.

Being a huge fan of hummus, I suppose it was natural that I would adore falafel. Interestingly, I cannot stand to bite into a whole chick pea (unless they are roasted and toasty). I guess it’s a textural issue for me, but roast them or grind them up and I could cheerfully eat my weight in them.


The chick peas for Falafel are coarse ground, and combined in this recipe with so many great flavors! In addition to the garbanzo beans, there is onion, garlic, fresh cilantro, cumin, coriander, cayenne pepper, lemon juice and toasted sesame seeds.

These Falafel are baked not fried. Once I formed the patties, I gave them a light spray of oil. I’ve said before, I don’t use aerosol cooking spray. Instead, I use an oil atomizer similar to this one. They are a wonderful kitchen gadget that allow you to eliminate the dangerous additives in aerosol cooking sprays, while retaining the benefit of just a spritz of oil.

I used a food processor to grind my chick peas, if you don’t have a food processor, you could use a potato masher or even a fork to mash them. Once they are mashed, you combine them with the other ingredients, form them into patties and bake them for about 20-25 minutes.

Topped with a dressing of Greek yogurt (Chobani is the best), tahini (sesame paste), lime juice, cumin, cilantro and some honey, then stuffed with spinach leaves, cilantro, cucumber and tomato, these pockets of pita are packed with nutrition. I hope you’ll give them a try!

P~

5.0 from 2 reviews
Falafel
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree, Sandwich
Cuisine: Middle Eastern
Serves: 11 patties
Ingredients
  • 1 -15 ounce can garbanzo beans (chick peas), drained and rinsed
  • ½ cup yellow onion, peeled
  • 2 cloves garlic, peeled
  • ¼ cup fresh cilantro leaves
  • 2 tablespoons lemon juice
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ¼ teaspoon cayenne
  • salt and ground black pepper, to taste
  • 1 egg, lightly beaten
  • 2 tablespoons toasted sesame seeds
  • Spritz of oil
Instructions
  1. Preheat the oven to 375°F.
  2. Place parchment paper on a baking sheet and set aside.
  3. Take half of the chick peas and coarsely chop.
  4. Place them in a bowl and set aside.
  5. Place remaining chick peas in food processor with the onion, garlic, cilantro, lemon juice, cumin, coriander, cayenne pepper and pulse until you have a thick paste (about 30 seconds).
  6. Add salt and ground black pepper, pulse to combine and taste. Adjust as necessary.
  7. Place this mixture in the bowl with the coarse chopped chick peas.
  8. Add the beaten egg and toasted sesame seeds and stir to combine.
  9. Chill in the refrigerator for about 30 minutes.
  10. Remove from the refrigerator and using a rounded tablespoonful, form into patties and place on the prepared baking sheet.
  11. Spritz with oil.
  12. Place the baking sheet into the preheated oven and bake for 20-25 minutes, or until the patties are golden brown.
  13. Remove from the oven and allow to cool slightly before serving.
Notes
If you aren't using a food processor, very finely mince the onion, garlic and cilantro to combine them with the mashed chick peas.

 
5.0 from 2 reviews
Greek Yogurt Tahini Dressing
 
Prep time
Total time
 
Greek yogurt combined with tahini (sesame paste), lime juice, cumin, cilantro and honey is a light, refreshing condiment that is perfect with Falafel.
Author:
Recipe type: Condiment, Dressing
Ingredients
  • ¼ cup plain Greek yogurt
  • 1 tablespoon tahini
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • 6-8 cilantro leaves, minced
  • pinch of ground cumin
  • pinch salt
Instructions
  1. Combine all of the ingredients in a small bowl and stir to combine.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Beans, Condiments, Entrée, Meatless Monday, Sandwiches, Sauces. Bookmark the permalink.

7 Responses to Falafel with Greek Yogurt Tahini Dressing (Meatless Monday)

  1. emily says:

    It’s so funny. This is very, very similar to something I make all the time, but I never think of it as baked falafel. I think of falafel either as fried balls of disgusting mush or comfort food, depending on what I’m going through at the time. Mine are different in that I don’t use the food processor, so there’s more texture.

    Also, for the authentic factor or whatever, my Middle Eastern husband loves these. So everyone else should go make them now.

    • Emily, I’m so happy you make something like this already! They are just so darned good! I know that not using a food processor would make for a coarser texture, I’m glad you pointed that out, too. I really like the balls fried, but the patties baked (for some odd reason). Thanks for the authentic flavor endorsement! P~

  2. sj
    Twitter: popqueenie
    says:

    Funnily, the best falafel I’ve ever had was made by the (very southern) wife of the guy who ran a camp we worked at. She would only make it for the counsellors as a treat occasionally. Now I’d cut someone for some damn falafel.

  3. I am a HUGE fan of falafel. YUM YUM YUM. 🙂 and my preference is baked like this instead of fried. So much healthier!! And you don’t even miss the grease.

  4. Pingback: Baba Ganoush (Meatless Monday) | The Saucy Southerner

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