Baked Falafel Patties with Pita, Lemon Tahini and Chopped Salad

Steps

1. Step 1

   Soak the dried chickpeas: put them in a large bowl, cover with at least 3 inches of cold water and leave on the counter overnight (8 to 12 hours). They will roughly triple in size. Drain well and pat dry. Do not use canned chickpeas here — the patties will be mushy.

   8 hr, hands-off

   • 1 cup dried chickpeas
2. Step 2

   Put the parsley, cilantro, onion and garlic in a food processor and pulse until finely chopped, about 10 short pulses. Add the drained chickpeas, cumin, coriander, cayenne and salt. Pulse 20 to 30 times, scraping down the sides, until the mixture looks like coarse damp couscous and holds together when you squeeze a little in your hand. Don't let it turn into a smooth paste.

   5 min

   • 1 cup dried chickpeas
   • 1 cup flat-leaf parsley leaves, lightly packed
   • 1/2 cup cilantro leaves, lightly packed
   • 1/2 small onion
   • 4 cloves garlic
   • 1 1/2 tsp ground cumin
   • 1 tsp ground coriander
   • 1/4 tsp cayenne pepper
   • 1 1/4 tsp fine salt
3. Step 3

   Scrape the mixture into a bowl and stir in the baking powder and flour. Divide into 12 and shape each into a patty about 2 inches across and 1/2 inch thick, pressing firmly so it holds. Chill at least 30 minutes to firm up.

   30 min, hands-off

   • 1/2 tsp baking powder
   • 2 tbsp all-purpose flour
4. Step 4

   To freeze: set the raw patties on a parchment-lined tray, freeze until solid (about 2 hours), then transfer to a freezer bag and keep up to 3 months. Bake from frozen, adding 5 to 8 minutes to the baking time.

   2 hr, hands-off

5. Step 5

   Heat the oven to 425°F. Brush a rimmed baking sheet with 1 tbsp of the olive oil. Arrange the patties on the sheet, spaced apart, and brush the tops generously with the remaining 2 tbsp oil.

   10 min · 425°F

   • 3 tbsp olive oil
6. Step 6

   Bake 15 minutes, then flip each patty with a thin spatula and bake 10 to 15 minutes more, until deep golden and crisp on both sides.

   30 min, hands-off · 425°F

7. Step 7

   While they bake, make the sauce: whisk the tahini, lemon juice, grated garlic and salt in a small bowl. It will seize up and look pasty — keep whisking in the cold water a little at a time until it loosens into a smooth, pourable sauce. Add a splash more water if it's thicker than heavy cream.

   5 min

   • 1/2 cup tahini
   • 3 tbsp lemon juice
   • 1 clove garlic
   • 1/4 tsp fine salt
   • 1/3 cup cold water
8. Step 8

   Toss the tomatoes, cucumber, red onion and chopped parsley with the lemon juice, olive oil and a good pinch of salt.

   10 min

   • 2 plum tomatoes
   • 1/2 English cucumber
   • 1/4 small red onion
   • 1/4 cup flat-leaf parsley
   • 1 tbsp lemon juice
   • 1 tbsp olive oil
   • salt
9. Step 9

   Warm the pitas in the oven for 2 minutes, halve them and open the pockets (or leave whole and fold). Fill each with 3 patties, a spoonful of chopped salad and a generous drizzle of tahini sauce. Serve right away, with extra sauce alongside.

   5 min

   • 4 pita breads

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026