Last Modified: September 19, 2019

Green Baked Falafel with Tahini

Would you like to try a different vegetarian dish for your next Super Bowl party, get together, potluck dinner or meatless Monday? Give our Green Baked Falafel a try. You’ll love it. This green Baked Green Falafel recipe is guilt-free, vegan, vegetarian, gluten-free, kosher, super flavorful and easy to make. And… It is always fun to make recipes using a muffin tin.

Happy Meatless Monday everybody!

I can’t believe it’s Monday again. The school year is coming to an end and the kids are super excited, getting ready for summer vacation. And quite frankly, so am I!

I’ve probably said this before, but this is by far my favorite time of the year. Not only because I absolutely despise the cold weather, but also because it brings back so many great memories.

As a kid, we used to spend our summers at the beach. Two and a half months of nothing but beautiful weather, relaxing by the pool and fun times with family and friends. Ah… Just the thought of it bring a smile to my face.

Some of my best memories though come from the times I spent in Israel as a teenager. I was lucky enough to go several times with family and friends, and let me tell you something, I never got tired of it. Such a small country, but so many things to do and so many places to visit!

And, of course… the food.

I can’t even begin to describe how amazing the food is over there. Fruits and veggies incredibly sweet and juicy. Anything dairy, absolutely unbelievable. And falafel… everywhere!!

I’ve always loved falafel. Yet I’ve never made it myself. I guess it’s one of those things you’re so used to eating out, you don’t even think about making at home, from scratch. I’ve been wanting to try a lighter recipe, baked falafel instead of fried, so I did some “research”, experimented a little bit and this is the version I came up with. Super simple and easy to make Green Baked Falafel recipe!

Hope you enjoy it,

Tips on How to Make The Best Falafel at Home

It is important to use soaked dry chickpeas to make falafel. Canned beans will not yield the same results. You just need a little planning to remember to soak the chickpeas the night before.
Don’t skimp on the spices, they add a ton of flavor to the falafel.
Add a lot of herbs, for flavor and to achieve that beautiful green color. If you don’t like cilantro add more parsley and some fresh mint.
Do not cook the soaked chickpeas, for a true falafel texture.
Use a food processor and pulse to combine the falafel ingredients into a coarse mixture.
Let the falafel rest for 20 minutes in the fridge.
The falafel mixture may be a little sticky, just slightly wet your hands and roll the falafel balls by transferring them from hand to hand or use a small ice cream scoop.
Roll the falafel mix into balls and place into mini muffin tins with a generous amount of oil spray. Bake. You can also choose to fry the falafel for a crispier texture.
If you would like to freeze the falafel, freeze them already baked.
Make sure you serve the falafel with tahini sauce ( recipe bellow), Israeli salad, pickles and hot sauce (optional).

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