Baked falafel cupcakes with pickled vegetables & tahini yogurt drizzle are a healthy, convenient and very cute way to serve and eat a traditional Middle Eastern favorite!
Baked falafel cupcakes are clearly not traditional at all, but they are super cute and very easy to eat! Of course, I love the traditional fried, round version, but sometimes it can be fun to make them a little healthier, not to mention more convenient to make! I definitely do not know my way around a fryer and the whole process is honestly a bit long and messy to me.
Now, I’m going to say, there are many different ways to make falafel. Syrians for example don’t use fresh green ingredients like parsley and cilantro, while other regions do. Since I’m Syrian, I made them without the greens. But it’s so easy to just add them to this basic recipe, so if you’d like to do that, go for it! However, whatever you do, you must have the tahini yogurt sauce and pickled veggies! It’s just not the same without them!
So, I set off to make them in a new fun way! What could be better than a cupcake!? All you need is a cupcake or mini cupcake pan and you’re set to go! Falafel doesn’t require a ton of ingredients and you can really make any veggie you have pickled. I personally looooove those hot pink pickled turnips that are traditionally used. But again, if you use regular pickles or sit another veggie in vinegar for a while, you’ll be set!
These Baked Falafel Cupcakes with Pickled Vegetables & Tahini Yogurt Drizzle are a fun twist on a traditional Middle Eastern food! They are easy to eat and easy to make! They'll be a great addition to your next get together!
- 16 ounces dried chickpeas, soaked (garbanzo beans)
- 1 tablespoons baking soda
- 1 1/2 tablespoons flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons cumin, ground
- 1 1/2 teaspoons coriander, ground
- 1 1/2 teaspoons garlic, dried
- 1/2 teaspoon pepper
- 1/2 teaspoon salt (or to taste)
- 3 cloves garlic, pressed
- 1 medium onion, chopped
- 1 cup yogurt, plain
- 3 tablespoons tahini
- 2 tablespoons lemon, fresh
- 1 clove garlic, pressed
- salt, to taste
In a large bowl, cover chickpeas with plenty of water so it covers them about 2-3 inches and add 1/2 tablespoon of baking soda to the water, stir and soak overnight, or at least for 8 hours.
When soaking is complete, drain chickpeas and rinse in a colander and allow to drain. It's best to remove the skins from the chickpeas by gently squeezing them to slide the skin off, however this step is not absolutely necessary.
Preheat oven to 400 degrees F. Place the chickpeas into a food processor and pulse until they are finely ground. Add all the remaining ingredients and pulse until well combined.
Empty mixture into a large bowl, add 1 teaspoon of baking powder of baking and kneed for about 10 minutes or until the mixture has really come together. It should stay moist, but if necessary, add a little water so it comes together well and stays moist.
Roll a chunk of the mixture into a ball and press it into a standard sized cupcake tin 3/4 of the way to the top in order to figure out how much of the mixture to use for each one. Then remove it from the tin, roll it back into a ball and then roll it in a bowl of sesame seeds so it is fully covered with seeds.
Now, press the ball into the muffin tin and flatten it down so it's tightly packed. Repeat this process until you finish the mixture.
Bake the cupcakes for 20-30 min or until golden brown. Top with pickled vegetables and drizzle with tahini yogurt sauce!
Stir together all the ingredients, drizzle on top of cupcakes and serve extra for dipping on the side.
You can also make these in mini muffin tins if you want a bite-sized appetizer for parties!