Baked Falafel

Baked Falafel

Wrapped up in a sandwich or on their own, the fresh flavors of mint, garlic and lemon shine in these chickpea patties.

25 min. prep time
4 servings
000 Ratings


Tahini Sauce

1/4 cup tahini
1/4 cup water


1 (15-ounce) can chickpeas, drained, rinsed
1 teaspoon finely chopped fresh garlic
1 small (1/2 cup) onion, finely chopped
1/4 cup chopped cilantro leaves
1/4 cup chopped mint leaves
1/8 teaspoon ground red pepper
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon lemon juice
1/4 cup panko bread crumbs
2 (8-inch) pita pocket breads, cut in half
Shredded romaine lettuce
Sliced tomatoes
Sliced onion


Heat oven to 400°F.

Combine tahini and water in bowl; set aside.

Place all falafel ingredients except bread crumbs and Butter with Olive Oil & Sea Salt in food processor bowl fitted with metal blade. Pulse until ingredients are blended into thick paste.

Brush 15x10x1-inch baking pan with 1 tablespoon melted Butter with Olive Oil & Sea Salt. Place bread crumbs into shallow bowl; set aside.

Shape falafel mixture into 12 balls. Flatten to 1 1/2-inch circles; coat in bread crumbs. Place onto prepared baking pan. Brush tops of patties with remaining butter.

Bake 15 minutes; turn patties. Bake 5-10 minutes or until golden brown. 

Place 3 falafel into each pita bread half; top with lettuce, tomatoes and onions. Drizzle with tahini sauce.

Recipe Tip

Tahini is sesame seeds ground into a paste.

Nutrition Facts (1 serving)

Calories: 440

Fat: 21g

Cholesterol: 25mg

Sodium: 720mg

Carbohydrates: 51g

Dietary Fiber: 2g

Protein: 15g

Recipe #16137©2014Land O'Lakes, Inc.

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