Active Time

　　45 minutes

　　Total Time

　　55 minutes

　　This weeknight falafel dinner brings the Middle Eastern platter home with a tangy, orange-spiked tahini sauce, bright quick-pickled red onions, and an easy green cabbage and tomato salad. Serve it with prepared hummus and pita for a more filling meal.

　　

Ingredients

Serves 4

　　1 small red onion

　　1/2 cup plus 1 tablespoon freshly squeezed orange juice, divided

　　1/4 cup plus 2 teaspoons distilled white vinegar, divided

　　2 1/2 teaspoons kosher salt, divided

　　2 (15-ounce) cans chickpeas, drained, rinsed

　　1 garlic clove, crushed

　　1 teaspoon ground coriander

　　1 teaspoon ground cumin

　　1 cup chopped parsley, divided

　　5 tablespoons chickpea flour

　　1 teaspoon baking powder

　　1/2 cup vegetable oil, divided, plus more for pan

　　4 pita breads

　　1/2 cup tahini

　　2 cups shredded green cabbage

　　1 cup cherry tomatoes, quartered

　　Homemade or store-bought hummus (for serving)

　　

Step 1

Preheat oven to 375°F. Thinly slice one-third of onion. Toss slices with 1/4 cup orange juice, 1/4 cup vinegar, and 1/2 tsp. salt in a small bowl; set aside.

　　

Step 2

Pulse chickpeas, garlic, coriander, cumin, 3/4 cup parsley, 1 tsp. salt, and remanining onion in a food processor until very coarsely chopped, about 30 seconds. Add flour and baking powder and pulse a few more times to combine.

　　

Step 3

Lightly oil a rimmed baking sheet. Using a 1/4-cup measuring cup, portion out 12 ping pong-sized balls and place on sheet, spacing 1" apart. Gently press down on tops to flatten slightly. Brush tops with 1 Tbsp. oil. Bake falafel, turning balls halfway through, until golden brown and crispy, 20–25 minutes. Wrap pitas in foil and warm in oven during last 5 minutes of baking.

　　

Step 4

Meanwhile, whisk 1/4 cup oil and remaining 1/4 cup plus 1 tablespoon orange juice, 2 tsp. vinegar, and 1 tsp. salt in a medium bowl. Whisk in tahini and 1/4 cup water until a smooth sauce forms.

　　

Step 5

Whisk 2 Tbsp. pickling liquid from reserved onions with remaining 3 Tbsp. oil in another medium bowl. Add cabbage, tomatoes, and onions and toss to coat.

　　

Step 6

Cut each pita into 4 pieces. Drizzle falafel with 2 Tbsp. tahini sauce and top with remaining 1/4 cup parsley. Serve with pita, hummus, salad, and remaining tahini sauce alongside.

　　

Do Ahead

Step 7

Falafel can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.

　　Cooks' Note

　　All-purpose flour can be substituted if chickpea flour is not available.