Baked Falafel With Orange-Tahini Sauce

Name: Baked Falafel With Orange-Tahini Sauce
Yield: 4 servings
Ingredients: 1 1 small red onion; 1 1/2 cup plus 1 tablespoon freshly squeezed orange juice, divided; 1 1/4 cup plus 2 teaspoons distilled white vinegar, divided; 1 2 1/2 teaspoons kosher salt, divided; 1 2 (15-ounce) cans chickpeas, drained, rinsed; 1 1 garlic clove, crushed; 1 1 teaspoon ground coriander; 1 1 teaspoon ground cumin; 1 1 cup chopped parsley, divided; 1 5 tablespoons chickpea flour; 1 1 teaspoon baking powder; 1 1/2 cup vegetable oil, divided, plus more for pan; 1 4 pita breads; 1 1/2 cup tahini; 1 2 cups shredded green cabbage; 1 1 cup cherry tomatoes, quartered; 1 Homemade or store-bought hummus (for serving)

From the kitchen of Carly

Crispy baked falafel packed with warm spices and fresh parsley, topped with a bright orange-tahini sauce that cuts through the richness. The pickled red onions add a sharp, vinegary punch that makes each bite sing.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 small red onion
11/2 cup plus 1 tablespoon freshly squeezed orange juice, divided
11/4 cup plus 2 teaspoons distilled white vinegar, divided
12 1/2 teaspoons kosher salt, divided
12 (15-ounce) cans chickpeas, drained, rinsed
11 garlic clove, crushed
11 teaspoon ground coriander
11 teaspoon ground cumin
11 cup chopped parsley, divided
15 tablespoons chickpea flour
11 teaspoon baking powder
11/2 cup vegetable oil, divided, plus more for pan
14 pita breads
11/2 cup tahini
12 cups shredded green cabbage
11 cup cherry tomatoes, quartered
1Homemade or store-bought hummus (for serving)

Instructions

Preheat oven to 375°F. Thinly slice one-third of onion. Toss slices with 1/4 cup orange juice, 1/4 cup vinegar, and 1/2 tsp. salt in a small bowl; set aside.
Pulse chickpeas, garlic, coriander, cumin, 3/4 cup parsley, 1 tsp. salt, and remanining onion in a food processor until very coarsely chopped, about 30 seconds. Add flour and baking powder and pulse a few more times to combine.
Lightly oil a rimmed baking sheet. Using a 1/4-cup measuring cup, portion out 12 ping pong-sized balls and place on sheet, spacing 1" apart. Gently press down on tops to flatten slightly. Brush tops with 1 Tbsp. oil. Bake falafel, turning balls halfway through, until golden brown and crispy, 20–25 minutes. Wrap pitas in foil and warm in oven during last 5 minutes of baking.
Meanwhile, whisk 1/4 cup oil and remaining 1/4 cup plus 1 tablespoon orange juice, 2 tsp. vinegar, and 1 tsp. salt in a medium bowl. Whisk in tahini and 1/4 cup water until a smooth sauce forms.
Whisk 2 Tbsp. pickling liquid from reserved onions with remaining 3 Tbsp. oil in another medium bowl. Add cabbage, tomatoes, and onions and toss to coat.
Cut each pita into 4 pieces. Drizzle falafel with 2 Tbsp. tahini sauce and top with remaining 1/4 cup parsley. Serve with pita, hummus, salad, and remaining tahini sauce alongside.
Falafel can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.