Falafel Tart
A healthier, no-fry take on falafel that comes together easily.
Falafel tart is an inventive twist that reimagines a beloved flavor in an elegant form. A tart shell is filled with the classic chickpea, parsley, and spice mixture, then baked instead of fried. It marries familiar taste with a modern presentation—ideal for entertaining.
How to Prepare
Blend the eggs, vinegar, spices, salt, coriander, parsley, onion, garlic, olive oil and water until smooth.
Add the chickpea flour and baking powder and mix into a batter.
Pour the batter into a greased tart pan or oven dish.
Bake in a preheated oven until set and golden.
Whisk the yogurt, tahini, lemon and salt into a sauce.
Slice the falafel tart and serve with the tahini sauce, garnished as you like.
Made it? Rate this recipe
Use well-blended batter for a smooth, even tart that slices cleanly.
Ingredient Swaps
Chickpeas: split fava beans give a taamiya-style flavor.
Tart dough: ready-made pastry saves time.
Parsley: fresh coriander or a mix of both.
Common Questions
Why bake instead of fry?
Less oil and a lighter texture while keeping the flavor.
Can I use ready-made dough?
Yes, it saves time and gives good results.
How do I keep the base from getting soggy?
Pre-bake the base before adding the filling.
Is it good cold?
Yes, but it's tastiest warm from the oven.
How is it served?
With tahini sauce, salad, or pickled vegetables.
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