These Baked High-Protein Falafel Tarts are a stunning, structural twist on classic Middle Eastern flavors!
Instead of deep-frying individual falafel balls, soaked chickpeas and fava beans are blended with fresh herbs and aromatics, then pressed into mini tart bases using a glass. Oven-baked until golden, they are layered with creamy store-bought hummus, tenderized sautéed beef and eggplant, and a bright, crunchy sumac-pomegranate salad.
Prep time, Cook time, Servings
Prep time: 20 minutes (plus 12 hours soaking & 30 minutes marinating)
Cook time: 25 minutes
Yield: 4 falafel tarts (2 servings)
Ingredients
For the High-Protein Falafel Dough
200g dried chickpeas, soaked in water overnight (12 hours)
200g dried fava beans (fève), soaked in water overnight (12 hours)
½ medium yellow onion
2 cloves fresh garlic
Handful fresh parsley
1 tbsp flour
2 tbsp cornstarch
1 tbsp tahini
1 tbsp olive oil
1 tsp baking powder
1 tsp baking soda (bicarbonate de soude)
1 tsp ground cumin
1 tsp salt & black pepper
Sesame seeds (for sprinkling before baking)
For the Soft Eggplant & Tenderized Meat Topping
½ lb (225g) beef or lamb, cut into small bite-sized pieces
½ yellow onion, finely chopped (for tenderizing)
1 small eggplant, diced
1 tbsp olive oil
Salt, black pepper, & warm spices (cumin, allspice)
For the Fresh Sumac Pomegranate Salad
1 cup cherry tomatoes, quartered
½ red onion, thinly sliced
¼ cup fresh pomegranate seeds
Fresh parsley, finely chopped
1 tsp sumac
1 tbsp lemon juice + 1 tsp olive oil
For Assembling
½ cup store-bought hummus
Sliced almonds & extra tahini drizzle
Step-by-Step Instructions
1. Marinate & Tenderize the Meat 🥩
Cut the beef (or lamb) into small pieces and mix it thoroughly in a bowl with the finely chopped yellow onion. Cover and leave in the fridge for at least 30 minutes. The natural enzymes in the fresh onion act as an organic tenderizer, breaking down the muscle fibers so the meat cooks up exceptionally soft and juicy.
2. Prepare the Falafel Dough 🧆
Rinse the soaked chickpeas and fava beans. Place them in a food processor with half an onion, 2 garlic cloves, and fresh parsley. Blend until finely minced but still slightly granular. Transfer the mix to a cheesecloth and squeeze firmly to remove extra water.
3. Season & Knead 🥣
Transfer the bean mixture to a bowl. Add the flour, cornstarch, tahini, 1 tbsp olive oil, baking powder, baking soda, cumin, salt, and pepper. Knead with your hands until a cohesive dough forms.
4. Form & Bake the Tarts 🥧
Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper. Divide the dough into 4 balls. Lightly oil your hands or the bottom of a glass, then press down firmly in the center of each ball to form flatbread/tart shells with raised rims. Sprinkle with sesame seeds and bake for 18–20 minutes until firm and golden around the edges—be careful not to overcook so they stay moist inside!
5. Sauté the Meat & Eggplant 🍳
Heat 1 tbsp olive oil in a skillet over medium-high heat. Sauté the diced eggplant until soft and lightly browned. Add the marinated meat and onions together, season with salt, pepper, and spices, and cook for 5–7 minutes until soft, tender, and fully browned.
6. Assemble & Serve ✨
Spread a generous spoon of store-bought hummus into the base of each baked falafel tart. Top with the warm, tender eggplant-meat mixture. Toss the salad ingredients together and pile high over the meat. Garnish with toasted sliced almonds, fresh parsley, and a drizzle of extra tahini before serving!