Baked Falafel With Orange-Tahini Sauce

Ingredients

• •1 whole small red onion
• •½ cup orange juice
• •¼ cup distilled white vinegar
• •2½ teaspoons kosher salt
• •2 cans chickpeas
• •1 clove garlic
• •1 teaspoon ground coriander
• •1 teaspoon ground cumin
• •1 cup chopped parsley
• •5 tablespoons chickpea flour
• •1 teaspoon baking powder
• •½ cup vegetable oil
• •4 pieces pita breads
• •½ cup tahini
• •2 cups shredded green cabbage
• •1 cup cherry tomatoes
• •1 cup hummus

Cooking Instructions

1. 1.

   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.

   5 min

2. 2.

   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.

   5 min

3. 3.

   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.

   25 min

4. 4.

   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.

   5 min

5. 5.

   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.

   5 min

6. 6.

   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.

   5 min

7. 7.

   Falafel can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.