Baked Falafel Quiche

Love a twist on classics? Try this Baked Falafel Quiche! It’s healthy, delicious, and pairs perfectly with tahini sauce.
15 minutes
25 minutes
soaking chickpeas
overnight 8-12 hours
8 pieces

About this recipe

I love a twist to anything, and if you’ve been here for a while, you know it! From my Mahalabia Vanilla Slice to my Pistachio Ashta Atayef, I’m always creating new and old flavours. This Baked Falafel Quiche is no exception. It’s a healthier option, baking instead of frying, which brings out a delicious crunchiness while keeping it green and flavourful inside. Plus, it pairs perfectly with my homemade tahini sauce, which you can prep a few days ahead for added convenience.

This recipe is a delightful twist on the traditional falafel, making it a versatile dish that can be served any time of the day. Unlike my classic falafel recipe, which is irresistibly crunchy and green on the inside, this baked version offers a unique quiche form that’s both nutritious and satisfying. Don’t forget to check out my other authentic falafel recipe for a delicious, crunchy treat. The Baked Falafel Quiche is perfect for those who love trying out new and exciting flavours while enjoying a healthier twist on a classic.

Baked Falafel Quiche


Main Ingredients

  • 250 grams dry chickpeas (soaked 8-12 hours)
  • ½ white onion
  • 4 garlic cloves
  • 1 bunch coriander (70 grams)
  • ½ bunch mint (40 grams)
  • 1/4 bunch parsley (35 grams)
  • 1 baby potato cut into 1/4’s
  • ½ tablespoon coriander ground
  • ½ teaspoon cumin
  • ¼ teaspoon Bharat or Allspice
  • ¼ teaspoon paprika sweet
  • Pinch chili powder
  • Salt to season
  • 1 teaspoon baking powder
  • 4 tablespoons olive oil

Tahini Sauce

  • 2 garlic cloves crushed
  • ½ cup tahini hulled
  • ½ cup cold water (it may be less or more - see Cook’s note)
  • 3-4 tablespoons lemon juice
  • Salt to season

Salad Mix

  • Shredded lettuce
  • cherry tomatoes ½’d
  • pickled turnips
  • pickled cucumber
  • fresh chili
  • chopped parsley.

Notes from Rouba

  • Keep in mind that the quality of tahini can vary with different brands, so best to add the water gradually.
  • The golden rule is to soak the chickpeas for at least 8 hours.
  • Once soaked, the chickpeas will expand in size, so make sure they are covered well with water.  Do Not Cook Them!


Step 1.

Cover and soak the dried chickpeas overnight or for at least 8-12 hours with plenty of water. Then drain and rinse.

Step 2.

Preheat oven to 180°.

Add the onion, garlic, parsley, coriander, mint, and potatoes to a food processor and pulse a little. Add the rinsed chickpeas and continue to pulse until the final mixture resembles coarse sand but also glues together well. 

Step 3.

Line and generously grease the base and sides of a 22 cm spring-form tin with 2 tablespoons of olive oil. Transfer the mixture to a bowl. Add the spices and season well with salt. Add the baking powder and soda water, and stir together until it’s fully combined. Transfer the mixture to the greased pan and spread evenly. Drizzle the top with the remaining 2 tablespoons of olive oil.

Step 4.

Bake in the preheated oven for 25-30 minutes or until golden in colour.

To make the tahini sauce, Place tahini, lemon juice, and crushed garlic into a bowl. Whisk while adding 1 tablespoon of water at a time until creamy and smooth. The consistency should be creamy and pourable similar to thickened cream before whipping. You may add more or less water than what’s specified above. Season with salt.

Step 5.

Slice the Falafel quiche and top it with prepared salad and pickles. Drizzle with tahini sauce.

Sahtan - Enjoy in Good Health

What do you think?

4.5/5 (2 Reviews)

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One Response

  1. Never seen falafel presented like this! I’ll be making it in a few weeks for a friend’s birthday as their ‘cake’! She is vegan and loves middle eastern food. Thanks Rouba 😊.

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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