Baked Falafel With Orange-Tahini Sauce

vegetarian vegan wheat/gluten-free dinner chickpea coriander cumin orange juice middle eastern mediterranean bake no meat, no problem

Katherine Sacks

Serves 4

Source

Ingredients

1 small red onion

1/2 cup plus 1 tablespoon freshly squeezed orange juice, divided

1/4 cup plus 2 teaspoons distilled white vinegar, divided

2 1/2 teaspoons kosher salt, divided

2 (15-ounce) cans chickpeas, drained, rinsed

1 garlic clove, crushed

1 teaspoon ground coriander

1 teaspoon ground cumin

1 cup chopped parsley, divided

5 tablespoons chickpea flour

1 teaspoon baking powder

1/2 cup vegetable oil, divided, plus more for pan

4 pita breads

1/2 cup tahini

2 cups shredded green cabbage

1 cup cherry tomatoes, quartered

Homemade or store-bought hummus (for serving)

Method

Preheat oven to 375°F. Thinly slice one-third of onion. Toss slices with 1/4 cup orange juice, 1/4 cup vinegar, and 1/2 tsp. salt in a small bowl; set aside.

Pulse chickpeas, garlic, coriander, cumin, 3/4 cup parsley, 1 tsp. salt, and remanining onion in a food processor until very coarsely chopped, about 30 seconds. Add flour and baking powder and pulse a few more times to combine.

Lightly oil a rimmed baking sheet. Using a 1/4-cup measuring cup, portion out 12 ping pong-sized balls and place on sheet, spacing 1" apart. Gently press down on tops to flatten slightly. Brush tops with 1 Tbsp. oil. Bake falafel, turning balls halfway through, until golden brown and crispy, 20–25 minutes. Wrap pitas in foil and warm in oven during last 5 minutes of baking.

Meanwhile, whisk 1/4 cup oil and remaining 1/4 cup plus 1 tablespoon orange juice, 2 tsp. vinegar, and 1 tsp. salt in a medium bowl. Whisk in tahini and 1/4 cup water until a smooth sauce forms.

Whisk 2 Tbsp. pickling liquid from reserved onions with remaining 3 Tbsp. oil in another medium bowl. Add cabbage, tomatoes, and onions and toss to coat.

Cut each pita into 4 pieces. Drizzle falafel with 2 Tbsp. tahini sauce and top with remaining 1/4 cup parsley. Serve with pita, hummus, salad, and remaining tahini sauce alongside.

Falafel can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.