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Middle EasternVeganbudgetmeal prephigh fibre

Baked Falafel & Hummus Plate

Crisp oven-baked falafel with creamy hummus, tahini-lemon drizzle, a chopped salad and warm pita. Plant-based, fibre-rich mezze.

Prep
15 min
Cook
25 min
Serves
2
Level
medium
Log this meal Cooking mode
Falafel with tahini drizzle beside hummus with chickpeas, pickled cabbage, pickles, tomato and bulgur salad, top-down

Photo: Anagoria · CC BY-SA 4.0

Method

  1. 1

    Heat the oven to 200°C. Pulse the chickpeas, onion, garlic, herbs and spices into a coarse paste, then mix in the chickpea flour and salt.

  2. 2

    Shape into 12 small patties, brush with the oil and bake, flipping halfway, until crisp.

    25 min
  3. 3

    Whisk the tahini with lemon juice and enough water to make it drizzly.

  4. 4

    Warm the pitas. Plate the falafel with hummus, the salad and pita, then drizzle with tahini.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

  • How To Make Falafel | Falafel Recipe (Baked Falafel)

    The Mediterranean Dish · YouTube

  • THE BEST FALAFEL RECIPE | crispy fried and baked falafel (vegan)

    Downshiftology · YouTube

Substitutions

  • Add 150 g Greek yogurt or soy yogurt on the side for +15 g protein.
  • Use an air fryer at 190°C for 15 minutes for extra crunch.
  • Gluten-free: skip the pita and serve over quinoa.

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