Baked falafel with sesame and tahin yoghurt

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This is the name of the dish we have chosen for you; Baked falafel with sesame and tahin yoghurt

Hands up, where are the Falafelfans? If you’ve been vegan a bit longer, like us, you may have a very special relationship with Falafel.

Of course it is fantastic to look for a nice place in the sun with the sandwich and to snorkel, we eat a really nice Falafelbowl or a bulging Pita bag but also damn happy in peace and cozy on the sofa at home!

For those who have not yet dined on our fried original , today there is the even simpler and, above all, faster method: Delicious baked falafel from the oven.

Our falafel out of the oven can still hold up damn well. Both tasteful and visually. For the baked flash variant you just need to open a can of boiled organic chickpeas , for example from our friends at Bonduelle , add a few oatmeal and the typical spices like cumin, garlic and fresh parsley, the rest is done by the food processor.

Perfect for a quick weeknight dinner after the stressful working day, because in the end you only invest 10 minutes of work before the delicious balls go into the oven for half an hour. And when additional friends come over, you just double the amount! Oh silly, they’ll triple in a minute, that’ll be over.

And now off in the fluffy Pita pocket! In addition there’s delicious, quickly marinated cabbage salad, fresh cucumbers, onions, tomato and a refreshing Tahin joghurt with lemon and mint.


Total 40 minutes

For the Tahin and lemon yoghurt

  • 250 g soy yoghurt
  • 2 EL Tahin
  • 1 lemon pressed
  • 1/2 tsp salt


  • 3 leaves of red cabbage
  • 1/2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1/2 teaspoon sea ​​salt
  • 1 red onion
  • 1 tomato
  • 1/4 cucumber
  • 4 pita pockets
  • mint
  1. Grind oatmeal in a food processor to a fine flour. Chop parsley roughly, put aside some leaves for decoration.
  2. Puree parsley, garlic, salt and cumin. Add chickpeas and oatmeal flour and finely chop until a slightly crumbly, malleable mass is formed. Let it swell for 15 minutes.
  3. Preheat oven to 200 ° C top / bottom heat.
  4. From the dough, form 12 balls, turn in sesame seeds and place on a baking tray lined with baking paper. Brush with half of the olive oil and bake for 15 minutes. Turn over carefully, spread the remaining olive oil and bake for another 15 minutes.

  5. Mix soy yoghurt with Tahin, lemon juice and salt.
  6. Cut the cabbage into thin strips and marinate with oil, salt and vinegar. Slice the onions into cubes, cucumbers, slice the tomato.

  7. Fill pita pockets with gherkins, falafel, cucumber, onion and tomato and top with Tahin & lemon yoghurt and mint.

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