Your pita’s in for a real treat. In place of traditional, greasy patties made with a simple mixture of chickpeas and spice, these better-for-you fritters are fashioned from a hearty garbanzo and carrot compilation—and they’re oven-baked, not fried. Whether stuffed in a bread pocket or arranged on a plate, falafel isn’t fully fabulous until it’s drizzled with tahini sauce. This dressing incorporates fresh greens for vibrant color, a touch of herb flavor and the goodness of plant-based nutrition. Make tonight’s dinner vegan-Middle Eastern. Exotic (and healthy) really is this easy.
Oven-Baked Carrot Falafel & Creamy Green Tahini Dressing
Makes 10-12 patties
2 cups cooked chickpeas (or 1 15-oz. can, drained/rinsed)
1/3 cup chickpea flour
2 carrots, roughly chopped
2 cloves garlic
2 Tbsp. lemon juice
1 Tbsp. ground cumin
2 Tbsp. water
½ tsp. salt
Freshly ground black pepper, to taste
1 Tbsp. olive oil or avocado oil
Green Tahini Sauce
Preheat oven to 425 degrees F. Line baking sheet with parchment paper and lightly grease.
In food processor, mince garlic. Pour in carrots and pulse until finely chopped. Pour in remaining falafel ingredients and pulse to combine. Let sit for 30 minutes.
Shape falafel mixture into patties and arrange on baking sheet. Bake patties for 25 minutes.
To make dressing, combine all ingredients in food processor in following order: water, parlsey, tahini, oil, lemon juice, nutritional yeast, tamari. Blend mixture until smooth.
Serve falafel with bottom side facing up, drizzled with dressing.
(Note: Falafel can be stored refrigerated for five days or frozen for two months. Dressing can be stored refrigerated for two days.)