soaking the beans the night before
baking the falafel crumbles
* The estimated time for this recipe is just for the falafel crumbles themselves. The quick salad at the end of the recipe is optional, but super easy and just takes about 10 more minutes of prep time. Enjoy your crumbles however you’d like—in a sandwich, with some fattoush, sprinkled over fried eggs, piled in the center of a plate of hummus… the possibilities are endless!
** If you don’t have any baharat and don’t feel like making a complicated spice blend, feel free to use a combination of cumin, coriander, paprika, and black pepper.
*** If you don’t have a convection oven, it might just take a couple more minutes to bake.
**** If you don’t have a standard 18×13 inch half-sheet pan, the falafel layer will be too thin and will get crunchy too quickly. If you’re using a larger pan, simply don’t spread everything out all the way to the edges. If you only have smaller sheet pans, feel free to use 2 quarter-sheet pans if that’s what you have. If you’re cutting the recipe in half, be careful that the layer of chickpeas is not too thin (use a smaller sheet pan).
1/2 cup tahini
1/2 cup lemon juice
1 very small clove garlic, crushed with a garlic press
3 tablespoons water
1/4 teaspoon salt