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These oven-baked falafels are paired with a creamy tahini-cashew sauce that perfectly compliments their flavor. Serve them with a fresh side salad and crispy sweet potato fries!

Baked Falafels With Tahini-Cashew Sauce [Vegan]

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Ingredients You Need for Baked Falafels With Tahini-Cashew Sauce [Vegan]

For the Falafels:

  • 2 1/2 cups cooked chickpeas
  • 1/4 cup chopped onion
  • 1 large garlic
  • 1 tablespoon cilantro
  • Zest of 1 lemon
  • 1 large carrot, peeled and chopped
  • 1/4 cup chopped cilantro or parsley
  • Sea salt, to taste
  • 1 teaspoon cumin
  • 3-4 tablespoons chickpea flour

For the Tahini-Cashew Sauce:

  • 4 tablespoons tahini
  • 1/3 cup soaked raw cashews
  • Water, as needed
  • Sea salt, to taste
  • Finely chopped cilantro
  • 1 garlic clove, minced

For the Salad:

  • Mixed lettuce
  • Avocado
  • Tomatoes
  • Cucumber
  • Whole grain pita bread (optional)

How to Prepare Baked Falafels With Tahini-Cashew Sauce [Vegan]

To Make the Falafels:

  1. 1. Preheat oven to 392ºF.
  2. 2. Place all ingredients in food processor, except for chickpeas. Process until everything is finely chopped and add the chickpeas until you have a smooth but chunky mixture. If it looks a little dry, add 1-2 tablespoons of water, as needed.
  3. 3. Shape the dough with your hands making small balls and bake in a pan with waxed paper or silicone mat for 20 minutes. Turn it over and continue baking 10-15 minutes, until golden.

To Make the Tahini-Cashew Sauce:

  1. 4. Mix all tahini sauce ingredients except cilantro on a high-speed blender until smooth, adding water as needed until smooth and creamy. Mix by hand with cilantro and serve.

To Serve:

  1. 5. Serve falafels over pita bread, lettuce, veggies of choice, and sweet potato fries. Top with tahini sauce.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 1032 | Total Carbs: 122 g | Total Fat: 82 g | Total Protein: 40 g | Total Sodium: 142 g | Total Sugar: 9 g Calculation not including salad ingredients. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Priscilla Soler

See My Recipes

Easy raw vegan desserts with the occasional Mediterranean-inspired lunch.

Priscilla is a certified health and detox coach from the Institute of Integrative Nutrition and holistic nutrition student at Pacific Rim College. She has a certificate in Plant-Based Nutrition from Cornell University and certified in raw cuisine from Matthew Kenney Academy. She shares her passion for health through her different social media Gastrawnomica, where her followers can learn more plant based recipes, nutrition tips and detoxification practices. She also works with clients all over the world as a holistic nutrition consultant and detoxification expert.

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