Golden Baked Falafel with Tahini Drizzle and Quinoa Tabbouleh


For the Baked Falafel:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 3 cloves garlic, minced
  • 1 small onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking powder
  • Salt and pepper to taste
  • Olive oil, for brushing

For the Tahini Sauce:

  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 clove garlic, minced
  • Salt to taste

For the Quinoa Tabbouleh Salad:

  • 1 cup cooked quinoa, cooled
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste


  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a food processor, combine the chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is coarse but holds together.
  3. Shape the falafel mixture into small balls or patties and place them on the prepared baking sheet. Brush the tops with olive oil.
  4. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the falafel is golden brown and crispy.
  5. While the falafel is baking, prepare the tahini sauce by whisking together the tahini, lemon juice, water, minced garlic, and salt in a small bowl. Adjust the consistency with more water if needed.
  6. For the quinoa tabbouleh salad, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, chopped red onion, parsley, mint, lemon juice, olive oil, salt, and pepper in a large bowl. Toss until well combined.
  7. Serve the baked falafel with the tahini sauce drizzled on top, alongside the quinoa tabbouleh salad.

Benefits of this Recipe:

  • Protein-packed chickpeas provide a satisfying base for the falafel, while quinoa adds an extra boost of protein and fiber to the salad.
  • Fresh herbs and vegetables in the falafel and salad contribute to a nutrient-rich meal bursting with flavor.
  • The tahini sauce offers a creamy and savory complement to the crispy falafel, adding healthy fats and a hint of nuttiness.

Nutritive Value (Per Serving – Estimated):

  • Calories: 350
  • Protein: 12g
  • Carbohydrates: 35g
  • Dietary Fiber: 8g
  • Sugars: 4g
  • Fat: 18g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 350mg
  • Vitamin A: 40% of the Daily Value (DV)
  • Vitamin C: 30% of the DV
  • Calcium: 10% of the DV
  • Iron: 20% of the DV

Enjoy the wholesome goodness of this baked falafel with tahini sauce and quinoa tabbouleh salad, a satisfying and nutritious meal for any occasion!

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