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Israeli
Crispy Baked Falafel Plate
Herb-green falafel, air-fried crackly, with lemon-tahini, chopped salad, and warm wraps.
470Calories
23.8gProtein
49.8gNet carbs
14.6gFiber
15gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
2½ cups (400 g) chickpeas, drained and patted very dry
400 g
½ onion (80 g), rough-chopped
80 g
3 cloves garlic
9 g
1 big bunch (50 g) parsley + cilantro
50 g
¼ cup + 1 Tbsp (30 g) chickpea flour
30 g
4 tsp (12 g) sesame seeds
12 g
2 tsp cumin + 1 tsp coriander + ¼ tsp cayenne + 1 tsp salt
12 g
1 tsp GF baking powder
4 g
2 Tbsp (30 g) tahini
30 g
1 lemon, juiced
25 g
1 cucumber (200 g), chopped
200 g
2 tomatoes (200 g), chopped
200 g
oil spray
6 g
Method
- Pulse the chickpeas, onion, garlic, herbs, chickpea flour, spices, and baking powder into a coarse green rubble — it should clump when squeezed, not purée. Chill 15 minutes.
- Roll 12 balls, roll them through the sesame seeds, and flatten slightly.
- Mist well and air-fry at 380°F for 14–16 minutes, turning once, until deep brown and crisp (oven: 425°F, ~20 minutes).
- Whisk the tahini with lemon and cold water into sauce.
- Plate: warm wrap, chopped salad, four falafel, tahini over everything, extra lemon on the side.
Nutrition facts
Per serving.
Calories470
Total fat15 g
Total carbohydrate64.4 g
Dietary fiber14.6 g
Net carbs49.8 g
Protein23.8 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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