Baked falafel are naturally gluten-free chickpea patties served with labneh tahini dip. Use them to make falafel wraps or salad bowls.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Appetizer, Breakfast, Snack
Cuisine: arabic, lebanese, middle eastern
Servings: 4people
Author: Famidha Ashraf
INGREDIENTS
For baking falafel
Falafel pattiessee notes
olive oilor sunflower oil, melted ghee or butter etc.
For Labneh Tahini dip
1cupfull-fat labnehor Greek yoghurt
1tablespoontahini or as per taste
1clovegarlic clovesminced
lemon juice to taste
salt to taste
1tablespoonextra virgin olive oil
For a salad bowl or wraps
Arugula leaves
Red onionssliced
Tomatoessliced
Pickled cucumberssliced
Hard-boiled eggsoptional
INSTRUCTIONS
Bake
Preheat your oven to 200℃ Hot air and line a baking tray with foil or baking paper.
Place the frozen or chilled falafel patties on the foil and start brushing both sides with your choice of cooking oil.
Put the tray in the middle rack of the preheated oven and bake for a total of 25 minutes flipping halfway through. Brush more oil if required and bake again for the remaining minutes or until you see the edges brown.
Take the time to prepare your assortments of sliced pickled cucumbers, sliced tomatoes, sliced red onion, arugula, sliced hard-boiled eggs, and a bowl of labneh dip.
Remove baked falafel patties from the oven and transfer them to a serving platter and serve as part of the mezze along with tahini sauce and salad.
Prepare the dip
Add the labneh to a bowl and give it a good whisk to smoothen.
Add tahini, minced garlic, lemon juice and salt and whisk well to combine. Taste and add more tahini or lime juice or salt as required.
Stir in the extra virgin olive oil. Add water if you want a runny sauce. Serve immediately.
Notes
Falafel patties: Make a batch of my freezer-friendly falafel patties. Double the recipe for a larger batch. Vegan tahini sauce: For the vegan tahini sauce, skip the labneh or yoghurt and increase tahini. Whisk tahini with lime juice until thick and fluffy. Stir in cold water to dilute. Add garlic and salt to taste. Keep the sauce thick for wraps and thin for salads. Here is an approx recipe - 3 tablespoon lemon juice, ¼ cup tahini, ¼ cup cold water, 1 clove of garlic and salt to taste.