Baked Falafel With Shaved Cucumber Salad and Tahini Dressing

 

Callum Hann’s falafel with beetroot tahini sauce and shaved zucchini salad

Video taken from the channel: Foodiful


 

Lemon-Tahini Dressing

Video taken from the channel: Food52


 

Baked Vegan Falafel with Sesame Tahini

Video taken from the channel: Thrive Market


 

Oven Baked Falafel with Tahini Sauce | Eat Like A Pro Recipes

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How to Make Falafel (with Tahini Sauce and Cucumber & Mint dip)

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Arabic Falafel with lemon tahini dressing

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While the falafel bakes, make the salad and dressing. Using a sharp vegetable peeler, peel the cucumber into 2–3-inch (5–7.5cm) long strips, discarding seeds. Toss the cucumber strips with the tomato and mixed greens in a medium bowl. In a small bowl, whisk together the tahini, honey, lemon juice and zest and olive oil. Baked Falafel Salad w/ a Jalapeño Cucumber Avocado dressing I think that Mediterranean food is quickly becoming my favorite cuisine.

This probably doesn’t come too much of a surprise to you considering the amount of hummus that is involved in my meals that I post on instagram or the fact that this is now my third falafel recipe on my blog!Place the falafel in a cast iron skillet coated lightly with olive oil (about 1 tablespoon.) Bake for 12-15 minutes and then flip over and bake another 15 minutes or until the falafel is lightly browned on both sides. While the falafel is baking, prepare the dressing and cucumber salad. Lemon-Tahini Dressing. 4 tablespoons tahini; 1 garlic clove, pressed OR a dash or two g arlic powder; juice of 1 large lemon; few dill fronds, cilantro or parsley, minced; himalayan salt to taste; 1/3 cup water, + more to thin; pinch of cayenne; Avocado-Cucumber Dressing.

1 avocado; 3 – 4 inches cucumber, peeled (leave the peel on if you like). 3 Place the salad greens in a wide, shallow salad bowl, drizzle with a little dressing, and toss to coat. Scatter with the cucumber, tomatoes, green onion, and feta. Top with falafel and crumbled pita chips.

Serve, passing additional dressing on the side. Bake for about 25 minutes, flipping halfway through, until golden. 4. Meanwhile, make dressing: In a small bowl, combine tahini, lemon juice, oil and ¼ cup water, or as needed, adding water a bit at a time to get desired consistency.

This Mediterranean Salad with Falafel is tossed in a creamy sumac tahini dressing and topped with homemade crispy za’atar chickpeas for a quick vegan meal. Make a big batch of baked falafel for meal prep and you’ll be set for a full week of delicious vegan dinners or lunches! This salad is a new favorite in our house!

Deep-fried falafel can be a total grease bomb. But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results. Be sure to use dried, instead of canned, chickpeas in this healthy recipe-canned chickpeas add too much. This roasted cauliflower salad with citrus tahini dressing is a flavorful combination of fresh, sweet and spicy, with a creamy, citrus-y dressing that you’ll want to make over and over again.

It’s the perfect end-of-summer salad as we transition to fallan easy yet elevated keto salad recipe you’ll love!Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Pulse 2 cups cilantro, 1 cup onion, the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper in.

List of related literature:

In many areas, tahini is mixed with lemon juice and plenty of chopped parsley for a simple salad, which is served with pita bread.

“Encyclopedia of Jewish Food” by Gil Marks
from Encyclopedia of Jewish Food
by Gil Marks
Houghton Mifflin Harcourt, 2010

Remove the skin and cap {stem end} from the eggplant and add the flesh to the bowl of a food processor along with the garlic, beans, olive oil, tahini, and lemon juice.

“Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other” by Sarah Copeland, Sara Remington
from Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other
by Sarah Copeland, Sara Remington
Chronicle Books LLC, 2011

Serve the falafel in lavash or pita bread with lettuce, pickled vegetables, and chopped tomatoes or cucumbers, or as hors d’oeuvres with the tahini sauce as a dip.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Smash the eggplant to a paste and add the tahini, the garlic, the lemon juice and the cumin and mix well.

“Anarchist Cookbook” by Keith McHenry, Chaz Bufe, Hedges Chris
from Anarchist Cookbook
by Keith McHenry, Chaz Bufe, Hedges Chris
See Sharp Press, 2015

Add the tahini-lemon mixture and the garlic paste to the food processor and blend with the eggplant.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Place the cauliflower florets, tahini, 4 tablespoons (60 ml) of the olive oil, lemon juice, garlic, salt, and cumin in a food processor or blender.

“The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence” by Leanne Vogel
from The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence
by Leanne Vogel
Victory Belt Publishing, 2017

Transfer the eggplant mixture to the bowl of a food processor, and add the chopped mushrooms, tahini, lemon juice, and hot sauce.

“One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes” by Scott, Ryan
from One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes
by Scott, Ryan
Oxmoor House, Incorporated, 2016

TO MAKE THE SUNFLOWER TAHINI: In a small saucepan over very low heat, combine the garlic and grapeseed oil and cook until the garlic is soft, about 30 minutes.

“Bar Tartine: Techniques & Recipes” by Nicolaus Balla, Cortney Burns, Jan Newberry, Chad Robertson
from Bar Tartine: Techniques & Recipes
by Nicolaus Balla, Cortney Burns, et. al.
Chronicle Books LLC, 2014

This is not a traditional falafel recipe—fried and made with overnight-soaked chickpeas.

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques
by Coleman, Melissa
Oxmoor House, Incorporated, 2018

Add the garbanzo beans, olive oil, cilantro, jalapeño, lemon juice, tahini, hot sauce, and salt to the bowl.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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30 comments

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  • A male frıend of mıne from Kuwaıt ıs most certaınly an excellent cook. He uses basıcly the same recıpy, but he ads raw pıstacıo nuts to the mıx. Very delıcıous:)

  • Wow, Yummy for our Tummies ♡ Looks so delicious, I can not wait to try… my mouth is watering. Thank you so very much for Sharing another Incredible edible, Smiles. Sharing your heartfelt admiration of your precious Friend and cherishing this memory as you prepare and instruct is a total delight ♡ Mrs. Christa, I love the way you add “tlc” in all your meals. Thank You. As a treat, I got myself a masterpiece, your The Artistic Vegan Cookbook, kicking-off this New Year right! Every single page is beautiful and delicious. And I’m at the beginning, learning so much. It is by far, The Very Best in my Collection. I truly love it. I am grateful for You Sharing and Leading in your special fun and loving manner so I may achieve a healthier lifestyle. All of us ♡ Thank You with all my heart ♡

  • Thank you i ALMOST made the canned chickpea mistake!! Would it be okay to quick soak them by bringing them up to boil then lid cover wait 1 hr drain? Then proceed?

  • If it helps, my father was completely intolerant of onions. His tummy would rumble and strange noises would come from a variety of orifices.

  • Lovie I subscribed at the end when you had to censor or are all Egyptian men full of @#$%!!!!! Lol You are a lovely teacher and I cannot wait to really get into your videos. Thank you from Southern California my sister across the big blue oceans. From your sister in the usa. Scout

  •   I was introduced to Falafels when we visited Israel.  I just finished making my own Hummus and am now going to make this recipe.  So excited!  For the first time ever I am growing Chick Peas in my garden!!  They are an interesting looking plant.  I hope they yield a lot of chick peas!

  • Your video is getting me just that much closer to trying a falafel and tahini. I haven’t ever tried either but I keep hearing people really liking it. I just have never liked dressings.

  • I’m looking forward to using your recipe tomorrow.  I’ll add some wedges of tomato in the pita bread before adding the falafel, tahini and raita. Great food, thank you.

  • Merci pour cette démonstration.
    C’est super de montrer l’erreur à ne pas faire (je l’ai faite à mon 1er essai….lol…avant de voir la vidéo).:)

  • Try using these ingredient with your recipe:
    1some soaked broad beans
    2 little bit of bell pepper
    3half cup of parsley
    4small table spoon of dried mint,black pepper, red paprika
    5a spring of scallion

    ground the pepper and the scallion and the parsley and the coriander all together while grounding the broad beans alone.. then mix it all with your recipe ingredient and it well turn deviant <3
    and the next time you make falafel take some of the chick peas and make Humus its the best dip with it!
    and don’t trust Arab men who say they can cook.. they all want to believe that they can but they are terrible, my father and uncles are a real live example xD

    thanks for your video!

  • Really enjoy your recipes your a wonderful inspiration for cooking, I am making these now, without the dips, just felafel I will take photos inshallah, Thank you

  • If you use canned (tinned) chickpeas, strain and roast them a little. I’ve done it and they came out better. You may be able to dry them in a pan. The point is they just need to be dried.

  • For whatever reason, when I tried to shape the falafel, it just wants to fall apart on me. I blitzed it twice, in batches, in my mother’s mini food processor and am still having the same problem. Is it not fine enough? I’m on the verge of throwing an egg in the mix just to keep it together!

  • I made this last night for dinner and it is amazing!   I did a test of one falafel ball in the hot oil and it fell apart.  So then I put the falafel balls in the freezer for about 15 minutes and that worked beautifully, they all remained intact and came out perfect.  So delicious!  Thank you for sharing these recipes.  The cucumber sauce is delicious too. 

  • It works!! I tried these a couple of months ago and got chick pea soup. My falafels were too big. I tried again with a much smaller golf ball (about half sized) and they were perfect. I’ll experiment with larger ones now that I know I can do it. They taste great and I liked the dips I made my own tahini paste too (a suggestion for your tips page). Thanks for the recipe I enjoyed making them.  

  • Hi Titlis I am Jewish and only had falafel for the first time today at a local Kosher cafe it was amazing they had a special recipe but can you drain the chick peas over night then how long do you cook them for? I cook daily at home as I am a big fan of cooking I love my cooking programmes and want to make these tomorrow

    thank you so much and I love your videos:)

  • Yay!!!! Awesome recipe!!! I’m waiting for your vegan “pollo guisado”! Sooo happy to have found a Rican Vegan! Love finding vegan versions of my faves.

  • Greetings 
    Egyptian falafel is called “TAMIYA” 
    And is made ​​of grains of “Paul” 
    It is better to grind in meat grinder 
    Falafel mixture to rest in the refrigerator to improve taste 
    Add water. 
    water IN tahini (it should be liquid)

  • Great video an really people U are asking her to make this without music this is her personal touch I’m pretty sure she went looking for the perfect song to go with the video..loosen up a little sheesh

  • I’ve just made some, and it didn’t form together! Of course, now I see this, I realise I shouldn’t have used tinned chickpeas! D’oh.

  • I love falafel! We are trying to make more of our own food in order to avoid creating waste from packaging so I’ll have to add this to the list of recipes to try out.:)

  • When i saw your warning “NEVER NERVER NEVER use canned chickpeas!” i couldn’t stop laughing. It just reminded me the first time i tryed to make falafel…i panicked while i whatch them magically disapear in the oil. My mom said “you used to much baking powder!Didn’t you?!” I did not since i followed step by step an egyptian recipe, except this one litle tiny detail that sliped me. We had to come up with some idea to fix the huge amount of falafel mix i prepared. And we add some eggs and corn starch….and it worked. We managed to serve the falafel to our guests and they didnt noticed the diference (Because they were not egyptian otherwise they would). They were tasty anyway:) Thanks for the tip.

  • Hello Titli, I know you mentioned on your website that these can be baked. But if I bake them, do you advise that I cook the chick peas first or should I also leave them uncooked like in this recipe?

  • Just made it….messed the cheese up,and some how the falafel..but it was my first time and it wasn’t half bad..can’t wait to try it again when I step up my game..haha.thanks again

  • Oh Titli, how I love your videos!!!
    From your bread kitchen to your busy kitchen, you always make it simple and fun. I love your straight forward instructions and useful tips. Thanks and never stop, keep them coming. x

  • I cooked two cups of chickpeas to make falafel and hummus yesterday, and my falafel did disappear in the oil:(, just like tinned canned ones, I will try soaking them, for now I am just trying to cook the rest in the oven if that works.

  • I’m new to your channel you just showed up on my homepage and I figured I’d watch what your recipe was about and I really loved it I watch two videos so far and I really enjoyed your remix of Puerto Rican food into vegan recipes that’s really excellent. Can you make bacalaitos vegan?

  • I just tried your recipe! Except i improvised a little bit and added parsley and sesame seeds:)) mine did turn out a little bit too moist so added some flour FABULOUS!!! thank you so much for sharing:)

  • Excellent Video…except the part where I learned you use a glass cutting board.

    Also, Never Never Never use ‘what’ chick peas? I listened to that part 9 times. Couldn’t figure it out. I am slightly deaf. Not sure if that was the reason or not.

  • I’m sorry I don’t want to be rude…. I’m purely curious why your fiance can’t eat onion/garlic. (if it helps I can’t imagine my life without onions and garlic)