Skip to main content
NaturespanNaturespan

Baked Falafel Plate

Assiette de falafels au four

35 min · Medium · 420 kcal per serving

LunchDinner
Baked Falafel Plate, plated and ready to serve

Ingredients

Servings

For one serving. Quantities scale with this. The nutrition panel stays per serving.

  • Chickpeas(Pois chiches)250 g
    In store only
  • Coriander(Coriandre)20 g
    In store only
  • Garlic(Ail)2 cloves
    Not stocked
  • Cumin(Cumin)1 tsp
    In store only
  • Pita bread(Pain pita)2
    Not stocked
  • Tahini(Tahini)3 tbsp
  • Mixed greens(Mesclun)40 g
    Not stocked

Order this list online

1 of 7 ingredients can go straight into the online basket in one action.

Anything sold by weight or volume is added as one pack, because this page does not know the pack size. Herbs counted in leaves or sprigs are one jar too: we list them dried, by the jar, not by the leaf. Adjust the quantities in the basket.

The basket opens in the online shop, which checks stock again and tells you what it could not add. Nothing is ordered until you check out there.

Preparation

Step by step, from pantry to plate.

  1. 1. Preheat the oven to 200°C and line a baking tray with a little water brushed on the surface or use parchment if you have it.

  2. 2. Drain and rinse the chickpeas well, then pat them dry. Roughly chop the coriander and garlic.

  3. 3. Mash the chickpeas in a bowl with the coriander, garlic, cumin, a little salt, and pepper until the mixture holds together but still has some texture.

  4. 4. Shape the mixture into small falafel patties or balls and place them on the baking tray.

  5. 5. Bake for 18 to 22 minutes, turning once halfway through, until the falafel are firm and lightly browned.

  6. 6. Warm the pita bread in the oven for the last few minutes, then cut or split them open.

  7. 7. Mix the tahini with a little water, salt, and pepper until smooth and spoonable.

  8. 8. Serve the baked falafel with the mixed greens, warm pita, and tahini sauce.

Good to know

If the falafel mixture feels too dry to shape, add just a teaspoon of water at a time.

How these figures were worked out

Calculated from standard food composition tables for the raw ingredients as listed, before cooking. They are estimates of a recipe, not laboratory measurements of a finished dish.

Every figure here is for one serving at the quantities as written. The servings control changes the shopping quantities and leaves these figures alone.

These recipes are cooked in home kitchens, where the same boards, pans and utensils handle other foods. We cannot tell you what the dish you cook will contain. Read the label on every product you buy: the ingredient and allergen information on the pack is the authority, not this page.

No qualified reviewer has signed off these figures, so this page shows no vegan, gluten free or other dietary label. When one has, the labels return with their basis stated.

Plan it into your week

Drop this recipe into the free Meal Planner and it lands on your shopping list automatically, quantities summed with everything else you cook this week.