If you’ve ever thought falafel could only be crispy deep-fried balls served in pita pockets, prepare to be delighted by this delicious twist. The Baked Falafel with Tomato, Spinach, and Tahini Dressing Recipe is a vibrant, wholesome dish that brings together the earthiness of chickpeas, the freshness of herbs, and the creaminess of tahini in a way that feels both comforting and light. Baking the falafel gives it a perfect golden crust without the need for frying, making it an ideal choice for anyone seeking a healthier but equally flavorful meal. Tossed with sun-ripened tomatoes and nutrient-rich spinach, and drizzled with a zesty tahini dressing, this recipe is perfect for lazy weeknight dinners or casual gatherings with friends.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe stands out due to its accessible and fresh ingredients, each playing a vital role in flavor, texture, and color. From the hearty chickpeas to the bright lemon juice, every component contributes to that perfect balance.
- Chickpeas: The base of our falafel, providing protein and a creamy texture once blended.
- Garlic: Adds a kick of savory warmth and depth to both falafel and dressing.
- Parsley and Cilantro: These fresh herbs bring a vibrant, garden-fresh aroma and a pop of green color.
- Sun-Dried Tomatoes: Offer a sweet, tangy counterpoint to the earthiness of chickpeas.
- Olive oil: Used in falafel and dressing for moisture and richness.
- Paprika and Cumin: Classic spices that layer in subtle smokiness and warmth.
- Bulgur: Adds a pleasant chew and nutty flavor in the salad base.
- Plum Tomatoes: Freshness and juiciness that brighten the spinach salad.
- Spinach: A leafy green powerhouse packed with vitamins and a lovely texture.
- Lemon Juice: Provides a zesty acidity that ties everything together harmoniously.
- Tahini: The star of the dressing, lending a creamy, nutty finish to the dish.
- Salt and Pepper: Essentials that enhance all the flavors beautifully.
How to Make Baked Falafel with Tomato, Spinach, and Tahini Dressing Recipe
Step 1: Prepare your oven and ingredients
Start by preheating your oven to 375 degrees F (190 C). This ensures it’s at the perfect temperature when you’re ready to bake your falafel. Meanwhile, gather and prepare all your fresh ingredients to keep the process smooth and enjoyable.
Step 2: Blend the falafel mixture
Combine chickpeas, garlic, parsley, cilantro, sun-dried tomatoes, olive oil, paprika, cumin, and bulgur in a food processor. Pulse until the mixture is combined and sticky enough to hold its shape when formed into balls. This blend is the heartbeat of the dish, packed with herbs and spices.
Step 3: Shape your falafel
Using about 2 tablespoons of the mixture, form small balls and then gently press them into discs. This size and shape help them bake evenly, resulting in a perfect golden crust.
Step 4: Bake the falafel
Place the falafel discs on a non-stick baking sheet or silpat liner. Bake for 15 minutes, then carefully flip each falafel and bake for another 10 to 15 minutes until they turn a beautiful golden brown. Baking instead of frying keeps things lighter without sacrificing flavor or texture.
Step 5: Prepare bulgur and salad
While the falafel bakes, combine bulgur with one cup of boiling water in a small bowl, cover it, and let it soak for 15 minutes until tender. Then, toss the diced plum tomatoes, chopped spinach, and parsley together in a medium bowl for a fresh salad base.
Step 6: Make the lemon dressing and combine salad
Whisk lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl until emulsified. Drain any excess water from the bulgur and add it to the tomato-spinach mix. Pour over the lemon dressing and toss gently to coat everything evenly, creating a refreshing and zingy salad that complements the falafel beautifully.
Step 7: Whisk the tahini dressing
In a separate small bowl, combine tahini with water and whisk energetically until smooth and creamy. This luscious tahini dressing will bring everything together with its rich, nutty flavor, making each bite utterly irresistible.
How to Serve Baked Falafel with Tomato, Spinach, and Tahini Dressing Recipe
Garnishes
Sprinkle freshly chopped parsley or cilantro over the plated falafel and salad for a burst of herbaceous freshness. A few extra sun-dried tomato pieces or a light dusting of smoked paprika can also enhance the presentation and flavor.
Side Dishes
Serve alongside warm pita bread or a light cucumber-yogurt salad to balance the hearty falafel. Grilled vegetables or roasted sweet potatoes also pair wonderfully for a satisfying, well-rounded meal.
Creative Ways to Present
For an extra special touch, turn this Baked Falafel with Tomato, Spinach, and Tahini Dressing Recipe into a colorful grain bowl, layering falafel atop quinoa or couscous with the salad and drizzles of tahini. Alternatively, serve falafel in lettuce wraps for a low-carb option that is fresh and fun.
Make Ahead and Storage
Storing Leftovers
Leftover falafel can be stored in an airtight container in the refrigerator for up to 3 days. Keep the tahini dressing separate to maintain its creamy texture and toss fresh salad greens just before serving.
Freezing
This recipe freezes beautifully. Arrange falafel discs on a baking sheet to freeze individually before transferring them to a sealed bag. They can be frozen for up to 2 months and make for a quick, nutritious meal any day.
Reheating
Reheat baked falafel in a preheated oven at 350 degrees F until warmed through and crisp again, about 10 minutes. Avoid microwaving if possible, to keep the crispy texture intact.
FAQs
Can I make this falafel recipe gluten-free?
Absolutely! Simply replace the bulgur with gluten-free alternatives like quinoa or ground oats to keep the texture nice without gluten.
Is it okay to use canned chickpeas?
Yes, canned chickpeas work perfectly well and save time. Just be sure to drain and rinse them thoroughly before using.
Can I prepare the falafel mixture in advance?
Yes, the mixture can be made a day ahead and refrigerated tightly wrapped. This also helps the flavors meld together beautifully.
What if I don’t have sun-dried tomatoes?
You can skip sun-dried tomatoes or substitute with regular roasted tomatoes for a milder flavor, though sun-dried provides a lovely tangy punch.
How can I make the tahini dressing thinner?
Gradually whisk in water a little at a time until you reach your desired consistency. This dressing is versatile and can be adjusted to your liking.
Final Thoughts
This Baked Falafel with Tomato, Spinach, and Tahini Dressing Recipe truly brings together hearty, fresh, and savory elements into one satisfying meal that’s healthy without sacrificing flavor. Whether you’re a longtime falafel fan or exploring new ways to enjoy plant-based dishes, this recipe is certain to become a favorite in your kitchen. Give it a try, share it with friends, and watch how quickly it disappears from the table!
Print
Baked Falafel with Tomato, Spinach, and Tahini Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This Baked Falafel recipe offers a healthier twist on the classic Middle Eastern favorite, using a blend of chickpeas, fresh herbs, sun-dried tomatoes, and spices. Instead of frying, the falafel are baked to golden perfection, serving as a flavorful and nutritious vegetarian dish paired with a vibrant bulgur and greens salad and creamy tahini dressing.
Ingredients
Falafel
- 1 can (14.5 ounces) chickpeas
- 2 cloves garlic, minced
- 1 cup parsley
- 1 cup cilantro
- 4 sun-dried tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
Salad
- 1/2 cup bulgur, uncooked
- 2 plum tomatoes, diced
- 3 cups spinach, roughly chopped
- 1/2 cup parsley, roughly chopped
Dressing
- Juice of one lemon
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
Tahini Sauce
- 1 cup water
- 1/2 cup tahini
Instructions
- Preheat Oven: Preheat the oven to 375 degrees F (190 degrees C) to prepare for baking the falafel.
- Prepare Falafel Mixture: Combine the chickpeas, minced garlic, parsley, cilantro, sun-dried tomatoes, olive oil, paprika, and cumin in a food processor. Blend until the mixture is well combined and sticky enough to form balls.
- Form Falafel: Shape the mixture into small balls about 2 tablespoons each, then press them into disc shapes for even baking.
- Arrange on Baking Sheet: Place the falafel discs on a non-stick baking sheet or a silpat liner to prevent sticking.
- Bake Falafel: Bake the falafel for 15 minutes, then remove and carefully flip each piece. Return to the oven and bake for an additional 10 to 15 minutes until golden brown and cooked through.
- Soak Bulgur: While falafel bakes, combine the uncooked bulgur with 1 cup boiling water in a small bowl. Cover and let it soak for 15 minutes to soften.
- Prepare Salad Base: In a medium bowl, mix together the diced plum tomatoes, chopped spinach, and parsley.
- Make Lemon Dressing: In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper until well combined.
- Combine Salad Ingredients: Drain any excess water from the bulgur. Toss the bulgur with the tomato and greens mixture, then add the lemon dressing. Mix gently to combine all flavors.
- Prepare Tahini Sauce: In a small bowl, whisk together the water and tahini until smooth and fully combined to create a creamy tahini dressing.
- Serve: Plate the baked falafel atop the bulgur salad and drizzle with several tablespoons of the tahini sauce for a delicious, balanced meal.
Notes
- Pressing the falafel into discs helps them cook evenly and develop a crisp exterior while baking.
- Soaking the bulgur in boiling water softens it quickly without cooking it on the stove.
- Using sun-dried tomatoes adds a concentrated umami flavor to the falafel mix.
- Adjust seasoning in the lemon dressing with salt and pepper according to taste.
- Leftover falafel can be stored in an airtight container and reheated in the oven for best texture.
