Chef Serge: Healthy Mediterranean Baked Falafel with Tahini Sauce


Chef Serge is back in the studio with us, this time cooking up an another amazing dish from the Mediterranean!


1 cup dried (uncooked/raw) chickpeas, soaked overnight in water in the refrigerator

½ cup chopped red onion

½ cup chopped fresh parsley

1/3 cup chopped packed fresh cilantro

4 large cloves garlic, minced

1 tsp. sea salt

2 Tbls. extra-virgin olive oil

½ tsp. fresh ground pepper

½ tsp. ground cumin

¼ tsp. ground cinnamon

1/4 tsp. aleppo pepper or red pepper

Tahini Sauce, recipe follows

Cooking Instructions

Preheat oven to 375 degrees Fahrenheit. Drain the chickpeas.

In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, red pepper and 2 Tbls. of olive oil.

Process until smooth, about 4 minutes. Using a small ice cream scoop, scoop out about the mixture and shape into small patties, about ½ inch thick.

Place each falafel on your baking sheet sprayed with non-stick spray. Spray the tops of the falafel with non-stick spray and bake for 25-30 minutes, until the falafels are golden. Serve in a pita bread with tahini sauce and vegetables such as lettuce, tomatoes and onion

For Tahini Sauce

1/4 cup tahini

1/4 cup water – you can substitute greek yogurt

1/4 cup extra virgin olive oil

2 Tbls. chopped flat leaf parsley

1 clove garlic, roughly chopped

1 Tbls. fresh lemon juice

1/4 tsp. sea salt

1 tsp. pomegranite molasses

½ tsp. sumac

Mix all ingredients and refrigerate for an hour before serving

You can visit his website and book catering for an event at

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