I absolutely love Mediterranean food. More specifically, I love falafel. If I had known just how easy it was to make falafel from scratch, I would have done so a long time ago. I love it not only for its delicious flavor, but also for the feelings of nostalgia that it provokes.

Growing up, my mom did a great job of exposing us to a variety ethnic food. It never seemed daunting; instead, she made it fun and exciting. People often ask me where my love of food comes from, and it all started with her.

One of my favorite spots that we went to was a Mediterranean restaurant called The Oasis. While my falafel recipe will never be theirs, I hope I’d at least make them proud. Next, I’ll try to master their incredible mint iced tea. :)

I love that my version is baked because frying all of the wholesome ingredients that make up falafel just seems wrong. My Green Goddess Tahini is a play on Green Goddess Dressing. In my humble opinion, a good tahini sauce makes a falafel sandwich. You could easily half my tahini recipe, but trust me…you’ll want extra.

Aside from the Green Goddess Tahini, I served my falafel with baby heirloom tomatoes, kalamata olives, spinach, and whole wheat pita. However, the options are endless. No matter how you serve up this recipe, you are bound to feel fulfilled and nourished.

Note: Falafel recipe yields 4-5 servings. Tahini recipe yields 4-5 servings and then some. ;)

Part 1: Baked Falafel

What you’ll need:

  • 2 cans chickpeas
  • 1 large or 2 small shallots, chopped
  • 4 cloves garlic
  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • The juice of 1 lemon
  • 2 tbsp. grape seed oil
  • 1 tbsp. ground cumin
  • Himalayan salt to taste
  • Cracked black pepper to taste
  • 1/2 cup whole wheat flour
  • 1 tbsp. baking powder

What you’ll do:

  • Combine all ingredients, minus the flour and baking powder, in a food processor
  • Blend until smooth
  • In a small bowl, whisk flour and baking powder together
  • Little by little, stir the flour mixture into the chickpea mixture until thoroughly combined
  • Preheat the oven to 400 degrees F
  • Roll into 15 golf-ball-sized pieces and place onto a baking sheet lined with parchment paper
  • Bake in the oven for approximately 20 minutes, or until golden brown and crispy

Part 2: Green Goddess Tahini

What you’ll need:

  • 1 cup tahini
  • 1 cup water
  • 6 anchovy fillets
  • 6 cloves garlic
  • 1/2 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 1/4 cup fresh chives
  • The juice of 2 lemons
  • Himalayan salt to taste
  • Cracked blacked pepper to taste

What you’ll do:

  • Combine all ingredients in a food processor
  • Blend until smooth
  • Funnel into a squeeze bottle for serving