These weeknight and meal-prep friendly baked falafel sandwiches are the perfect balance of healthy and satisfying. Although these shortcut falafel aren’t as crispy as the classic fried variety, they develop a nice golden crust and contain all the key spices. A zippy roasted pepper salad is the perfect foil, and creamy tahini sauce (aka tarator sauce) ties it all together. (I mean, can you really have falafel without tahini sauce?) If you don’t feel like flipping the falafel midway through cooking, skip it. Your falafel will be a little fluffier and less crispy, but still delicious.
If you’re meal-prepping, pack your falafel, salad, and sauce in separate containers and refrigerate. When ready to eat, heat falafel in a 425° oven or toaster oven until crisp and warmed through, about 10 minutes.
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
- 1/2medium yellow onion, chopped
- 2 Tbsp.all-purpose flour
- 4garlic 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:
- 2bell peppers (red, orange, or yellow), cut into ¾” strips
- 1/2medium 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
- 1clove garlic, grated or finely minced
- Kosher salt
Directions
-
- Step 1Preheat oven to 425° and brush a baking sheet with about 2 teaspoons olive oil.
- Step 2Make 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.
- Step 3Use your hands, form mixture into 16 heaping tablespoon-sized balls and place on baking sheet.
- Step 4Roast vegetables: On a separate baking sheet, toss peppers and onions with 1 tablespoon oil and season with salt and pepper.
- Step 5Bake 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.
- Step 6Meanwhile, make tahini sauce: In a medium bowl, whisk together all tahini sauce ingredients and season to taste with salt.
- Step 7Make roasted pepper salad: Add cilantro, pickles, and lemon juice to baking sheet with roasted vegetables and toss to combine.
- Step 8Build 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.
