You may be familiar with the famous Greek Moussaka, with its decadent layers of meat and creamy béchamel. Egyptian Moussaka (one of my mother’s specialties) has many of the same rich and delicious elements but there are a few key differences. 

I skip the creamy bechamel sauce common in the Greek version and instead top the casserole with slabs of velvety roasted eggplant and crunchy pine nuts. This gives the dish a lighter vibe, perfect for the warmer weather. As a bonus, this hearty meal is great if you’re avoiding gluten. 

I also add green peppers, which add a nice variety of texture and freshness, and our red sauce has a different flavor profile. The Greek version has warming spices that lean sweet, like cinnamon and nutmeg. Egyptian-style Moussaka is more savory and earthy, with coriander and paprika.

Whether it’s classic Greek moussaka, its vegetarian cousin, or the vegan version, which is in my first cookbook, I always oven-bake my moussaka. In Egypt, there are variations where the eggplant is fried in oil on the stovetop. Again, for ease and to keep things lighter, we’re not frying the eggplant here.

The result: an Egyptian-style moussaka recipe that’s a bit easier and lighter but still just as comforting, especially with a side of Pita Bread, gluten-free bread, or Lebanese Rice to soak up all the saucy goodness!

Egyptian Moussaka Ingredients and Substitutions 

You may be surprised to learn that you can make something as special sounding as “Egyptian Moussaka” with simple ingredients from your local store. You’ll need:

• Globe eggplants: This smaller eggplant tends to have fewer seeds so they are not as bitter. 
• Yellow onion and garlic add sweet and savory depth. You can swap the yellow onion for white onion or shallots. 
• Green bell peppers add a fresh earthy flavor. You can swap with other bell peppers, but keep in mind they will be sweeter. 
• Extra virgin olive oil is used to saute the vegetables. Any high-quality extra virgin variety you have will work well–and head over to our olive oil shop if you’re running low. 
• Lean ground beef: Use somewhere around 90/10% beef to fat so you don’t weigh down the flavor. 
• Seasonings: Coriander, sweet paprika, and red pepper flakes (or Aleppo pepper for a milder kick) add a warming, earthy, slightly spicy element to the sauce. Kosher salt and black pepper enhance the flavor. 
• San Marzano tomatoes are sweeter than your standard canned tomatoes. Look for ones labeled “DOP” if you can, which means they were grown, processed, and packed in a specific geographical region according to certain standards and traditions—a guarantee of sorts that they’ll be sweet and rich. If you’re using standard canned tomatoes, you can always taste the sauce and sweeten it with a pinch of sugar.    
• Parsley leaves lift the richness of the casserole with their lemony, peppery freshness. You can substitute with other tender green herbs, like cilantro, oregano, or basil. 
• Pine nuts or almonds are optional but they add a nice crunch and buttery quality to the topping. 

Ingredient Spotlight

We’re not shy with our spices in Egypt and we have many “go-tos” or “favorites.” But one of the spices you’ll almost always see in an Egyptian recipe is coriander—or a spice blend made with coriander, like ras el hanout. 

You may be surprised to learn that coriander is simply dried cilantro seeds, though its flavor is quite different. And if you’re a die-hard no cilantro person don’t panic! You may find yourself dipping your toe in the coriander pool and thinking the water’s warm! 

Coriander is earthy and warming. In many ways, it tastes similar to nutmeg, but with a slightly greener and more vegetal quality, like parsley (it’s from the same family). 

• TRY IT: Order my favorite organic coriander at our spice shop. 

How to Make Egyptian Moussaka

The first step is to get the eggplant salted, which forces out its water and gives it a better flavor and texture. From there, get your veggies prepped, get the eggplant softening, sauce going, layer, and bake. Here are the steps: 

Soften the Eggplant

• Get ready. Position a rack in the middle of the oven and heat to 400°F. Lightly oil a sheet pan.
• Salt the eggplant. Trim off the tops of 3 eggplants and slice each eggplant into 1/4-inch rounds. Season the slices generously with salt and spread them in one single layer on a clean surface (like a baking tray or wire rack). Set aside for a few minutes while you prepare the remaining ingredients. 
• Get your veggies prepped. Coarsely chop 1 onion. Core, seed, and coarsely chop 2 green bell peppers. Mince 3 to 4 garlic cloves. 
• Bake the eggplant. You should see beads of water form on the surface of the eggplant as it “sweats out” any bitterness. Use a paper towel to dry the eggplant well on both sides, removing any excess salt, then brush each slice generously with extra virgin olive oil. Arrange them without overlapping on the prepared sheet pan. Bake on the center rack of your heated oven for about 20 minutes, or until they begin to soften (they should not be fully cooked yet). 

Make the Sauce

• Meanwhile, start the sauce. In a large skillet over medium-high heat, heat about 2 tablespoons olive oil until shimmering. Add the onions, bell peppers, and garlic and season with a big pinch of salt. Cook the vegetables, tossing regularly, until they soften a bit, about 5 minutes.
• Cook the meat. Add 1 pound lean ground beef and use a wooden spoon to break the meat up. Cook until fully browned, about 7 to 10 minutes. If needed, carefully drain any excess liquid or fat in a heat-safe bowl and return the pan to the heat.
• Season the meat. Add 1 teaspoon coriander, 1/2 teaspoon paprika, 1/2 teaspoon red pepper flakes or Aleppo pepper, and a big pinch of pepper and stir to combine.
• Simmer. Add one (28-ounce) can whole San Marzano tomatoes and their juices and 1/3 cup of water. Break the tomatoes up a bit with the wooden spoon. Bring the sauce to a boil, then lower the heat and let it simmer while the eggplant finishes baking. Remove from the heat, taste, and add more salt to your liking. 

Layer and Bake

• Assemble the moussaka. Prepare a 9 x 13 baking dish and lightly oil the bottom. Arrange half of the partially baked eggplant on the bottom and top with half of the sauce. Layer the remaining eggplant on top and cover it with the sauce. Drizzle with a little olive oil.
• Return to the oven to bake. Transfer the baking dish to the heated oven and bake for about 20 minutes. Then transfer to the broiler for just a few minutes until it gains some color.
• Garnish and serve. Remove from heat and finish with 1/4 cup nuts (or sliced almonds) and 1/2 cup chopped fresh parsley. Serve hot or warm, with pita bread or rice if you’d like.

What to Serve with Egyptian Moussaka 

Even without the bechamel, the layers of meat and slabs of eggplant make Egyptian-style  Moussaka plenty hearty on its own. But with anything saucy, I like to have something to soak up the flavor.

I like to serve over rice, and the texture of this Lebanese Rice goes especially well with this recipe, but simple Basmati Rice would also be delicious. Gluten-free bread, Pita Bread, or Lavash are also great options.

More Eggplant Casserole Recipes

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Greek Moussaka Recipe: Eggplant Casserole

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Egyptian Moussaka (Saucy Eggplant and Beef Casserole)

Egyptian-style Moussaka is a lighter take on the classic eggplant casserole, with a spiced meat sauce, pine nuts, and no béchamel. Gluten free and perfect for summer!

Course Entree

Cuisine Egyptian

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 12 pieces

Calories 111.1kcal

Author Suzy Karadsheh

Ingredients

• 3 small globe eggplants (about 2 pounds), sliced into ¼-inch rounds
• Kosher salt
• 1 large yellow onion
• 2 green bell peppers
• 3 to 4 large garlic cloves
• Extra virgin olive oil
• 1 pound lean ground beef
• 1 teaspoon coriander
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon red pepper flakes or Aleppo pepper
• Black pepper
• 1 (28-ounce) can whole San Marzano tomatoes with their juices
• 1/2 cup chopped fresh parsley
• 1/4 cup pine nuts or sliced almonds (optional)
• Pita bread or rice, for serving (optional)

Instructions

• Get ready. Position a rack in the middle of the oven and heat to 400°F. Lightly oil a sheet pan.
• Salt the eggplant. Season the eggplant slices generously with salt and spread them in one single layer on a clean surface (like a baking tray or wire rack). Set aside for a few minutes while you prepare the remaining ingredients.
• Get your veggies prepped. Coarsely chop the onion. Core, seed, and coarsely chop the bell peppers. Mince the garlic.
• Bake the eggplant. You should see beads of water form on the surface of the eggplant as it “sweats out” any bitterness. Use a paper towel to dry the eggplant well on both sides, removing any excess salt, then brush each slice generously with extra virgin olive oil. Arrange them without overlapping on the prepared sheet pan. Bake on the center rack of your heated oven for about 20 minutes, or until they begin to soften (they should not be fully cooked yet).
• Meanwhile, start the sauce. In a large skillet over medium-high heat, heat about 2 tablespoons olive oil until shimmering. Add the onions, bell peppers, and garlic and season with a big pinch of salt. Cook the vegetables, tossing regularly, until they soften a bit, about 5 minutes.
• Cook the meat. Add the ground beef and use a wooden spoon to break the meat up. Cook until fully browned, about 7 to 10 minutes. If needed, carefully drain any excess liquid or fat in a heat-safe bowl and return the pan to the heat. Season with the coriander, paprika, red pepper flakes or Aleppo pepper, and a big pinch of pepper and stir to combine.
• Simmer. Add the tomatoes and their juices and 1/3 cup of water. Break the tomatoes up a bit with the wooden spoon. Bring the sauce to a boil, then lower the heat and let it simmer while the eggplant finishes baking. Remove from the heat, taste, and add more salt to your liking.
• Assemble the moussaka. Prepare a 9 x 13 baking dish and lightly oil the bottom. Arrange half of the partially baked eggplant on the bottom and top with half of the sauce. Layer the remaining eggplant on top and cover it with the sauce. Drizzle with a little olive oil.
• Return to the oven to bake. Transfer the baking dish to the heated oven and bake for about 20 minutes. Then transfer to the broiler for just a few minutes until it gains some color.
• Garnish and serve. Remove from heat and finish with the parsley and nuts. Serve hot or warm with pita bread or rice.

Video

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, coriander, and sweet Spanish paprika used in this recipe.
• Keep a close eye any time you’re using a broiler–it can burn easily! Remove just as soon as the Moussaka has turned golden.

Nutrition

Calories: 111.1kcal | Carbohydrates: 10.4g | Protein: 9.4g | Fat: 4.1g | Saturated Fat: 1.6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.7g | Trans Fat: 0.2g | Cholesterol: 24.6mg | Sodium: 80.1mg | Potassium: 516.8mg | Fiber: 4.4g | Sugar: 5.8g | Vitamin A: 416.9IU | Vitamin C: 25.9mg | Calcium: 34.9mg | Iron: 1.7mg

The post Egyptian Moussaka (Eggplant and Beef Casserole) appeared first on The Mediterranean Dish.

This extra crispy fish sandwich recipe is inspired by a fried fish from my childhood, which we call Samak Makli. My mom made many variations, often frying whole fish. But this recipe works just as well with fish fillets, which are easier to serve in a pita pocket with a drizzle of garlicky tahini sauce and a colorful mix of fresh, roasted, and pickled vegetables.  

The fragrant mix of cumin, coriander, paprika, and a dash of hot pepper flakes is as essential as the lemon juice. Give the fish a few minutes in the fridge to marinate while you prepare the fixings. From there, you fry it to perfection until it’s flaky, crispy, and tender all at the same time! 

Loaded with flavor, color, and texture, this fried fish sandwich is on a whole other level of satisfying and delicious. Serve with pickles and tart Karkade (Hibiscus Tea) on the side.

Ingredients for Egyptian Fried Fish Sandwiches

If you’ve had fried fish before, you may have noticed its rich and savory nature needs a lot of acidity for balance. In the US that often looks like coleslaw, or in Britain malt vinegar. For Egyptians, we like to add a lot of flavor to the fish with spices, then layer on loads of fresh veggies, lemon juice, and pickles. The result is balanced and delicious. I know you’ll love it! You need: 

For the Crispy Fish

• Fish: Use a mildly flavored, rather firm fish fillet, like cod or haddock.
• Seasoning: The fish is spiced with a warm and earthy blend of coriander, cumin, paprika, and Aleppo pepper–You can stock up on all of these quintessential Mediterranean spices at our shop. Salt and pepper enhance the flavor.
• Garlic adds a sweet and savory depth of flavor. 
• Fresh lemon juice lightens the dish. 
• Oil: You can use extra virgin olive oil but I understand that it’s expensive, so feel free to use a high-quality neutral oil like avocado oil or sunflower oil. 
• Dredge: All-purpose flour, cornstarch, and baking soda coats the fish, ensuring it gets very crispy but not too heavy. 

To Serve

• Roasted eggplant rounds (optional): Adds a velvety texture and rich Mediterranean flavor. To make it, you’ll need 1 large eggplant, extra virgin olive oil, and kosher salt.
• Tahini sauce adds delicious creamy, garlicky flavor. To make it, you’ll need garlic, salt, tahini paste (stock up at our shop), lime or lemon juice, and parsley. 
• Tomato, cucumbers, and arugula add freshness. Look for Persian cucumbers, which are sweeter with a tender skin. If you have a standard slicing cucumber, peel off the skin before slicing. 
• Pita bread has the perfect pocket for holding the sandwich together. Use Homemade Pita Bread or a high quality store bought variety. 
• Olives and/or pickles add a briny flavor. Use any variety you like, like pickled turnips, cucumbers, or red onions. 

Ingredient Spotlight

Let’s talk about the power of sesame seeds. These tiny wonders serve as the foundation of Tahini, a nutty-tasting paste made from crushed sesame seeds. It is frequently used in North African and Middle Eastern countries and you’ll find it a lot in Mediterranean cooking.

Most people are familiar with hummus, where tahini is a key ingredient. But it’s also used to make Tahini Sauce like the one used in this Egyptian Fish Sandwich recipe or even in sweet recipes like this Vegan Chocolate Pudding with Tahini.

Think of tahini as your creamy flavor powerhouse. Good tahini should taste smooth and nutty (although it’s a seed so there’s no nuts!), and it can be used in both sweet and savory recipes.

• READ MORE: What is Tahini?
• TRY IT: Organic Tahini Bundle (Plain and Chocolate Flavored)

How to Make an Egyptian-Style Fried Fish Sandwich

The fish fries quickly, so you’ll want to get all of your fixings ready before you start heating the oil. Here’s how to do it: 

Make the Roasted Eggplant Rounds (optional, up to 1 day in advance)

• Sweat the eggplant. If you’re serving with the roasted eggplant, slice a large eggplant into ¾-inch to 1-inch rounds. Sprinkle both sides of the slices with salt and arrange on a large tray lined with paper towels. Leave for 30 minutes to allow the eggplant to “sweat.” 
• Get ready to roast: Arrange a rack in the middle of your oven and preheat to 400°F.
• Roast the eggplant. Pat the eggplant slices dry and brush both sides generously with extra virgin olive oil. Discard the paper towels, then lightly oil the baking sheet and arrange eggplant slices on top, making sure to space them out well. Roast in a heated oven for 20 minutes, then flip and roast until the eggplant is golden brown all over, 10 to 15 minutes more. Use immediately, or store in an airtight container in your refrigerator, allowing the eggplant to come to room temperature before serving. 

Get Ready to Cook 

• Season the fish. Pat a 1 1/2 pounds fish fillet dry, then slice it into 4 to 6 portions and place it in a shallow dish. In a small bowl, combine the 1 teaspoon coriander, cumin, paprika, and 1/2 teaspoon Aleppo pepper or red pepper flakes. Add a generous dash of salt and pepper. Mix well, then sprinkle the fish evenly with the spices. Add 3 minced garlic cloves, then use your hands to rub in the spices and garlic. Squeeze the juice from two lemons over the fish, then refrigerate while you prepare the fixings and warm the oil (about 10 to 20 minutes). 
• Get your fixings ready. Prepare the tahini sauce according to this recipe. Thinly slice 2 to 3 Persian cucumbers and 1 large tomato. If you’re serving with olives, smash them with the side of your knife and remove their pits (if necessary.) Cut any pickles into sandwich-size pieces.

Dredge and Fry the Fish

• Dredge the fish. In a shallow dish, combine 1 cup flour, 1/2 cup cornstarch, and 1 teaspoon baking soda. Mix well, then remove the fish from the fridge and coat each fillet on both sides with the flour mixture. Shake gently to get rid of excess flour. 
• Fry the fish. Line a large plate with paper towels and set near your stove. In a medium nonstick skillet, add enough oil to cover the bottom of the skillet by about 2-inches. Heat over medium heat until the oil begins to bubble, then gently arrange the fish in the skillet. The oil may not cover the fish fully, and that is okay, but if your skillet is too small to fit all the fish do this in batches, replenishing the oil as necessary. Cook on one side until golden brown, about 3 minutes, then use a spatula to carefully flip the fish. Cook on the other side until crispy and golden brown, 3 to 4 minutes more.  
• Drain. Use the spatula to transfer the fish to the paper towel-lined plate. Hit it with lemon juice from the remaining lemon immediately.

Assemble the Sandwiches 

• Layer and dig in! To finish up this fried fish sandwich recipe, open up the pita pockets and spread a bit of the tahini sauce on one side of the pita. Add the tomatoes, cucumber, a handful of arugula, some pickles, and a couple of roasted eggplant slices, if using. Add the fish and finish with more tahini sauce. Serve immediately, with extra olives and/or pickles on the side for snacking between bites! 

Ways to Mix it Up

You can serve this fried fish sandwich recipe many different ways. Here are some ideas:

• Make it spicy: Spread a layer of harissa sauce onto the pita (homemade or from our shop). 
• Grill the fish: Skip the dredge and grill the fish instead for a summery meal. Use this grilled cod recipe as a guide.
• Swap in chicken cutlets: Fry for about 3 minutes per side. 
• Make it a bowl: Skip the pita and serve with lemon rice (or quinoa for gluten-free) Mediterranean tomato and cucumber salad, tahini sauce, and fried or roasted eggplant. 

What to Serve with Fish Sandwiches

In the Mediterranean, crispy fish sandwiches are often served with a very tart drink that acts as a pallet cleanser of sorts for the richness of the fried fish—even pickle juice in some cases! But an iced Karkade (Hibiscus Tea) is also a refreshing option that’s nice and tart.

I love small bowls on the side with olives and/or pickles, like my Middle Eastern Pickled Turnips and fresh fruit like sliced watermelon when it’s juicy and in-season. 

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Egyptian Fried Fish Sandwich

This crispy fish sandwich recipe is inspired by Samak Makli, a much loved fried fish my childhood. This twist makes it a bit easier with spiced and citrus-marinated fish fillets, which get just as crispy, delicious, and loaded with flavor. The caramelized eggplant rounds add yet another layer of flavor and texture but are very much optional–and feel free to get ahead by making them the day before. Serve with pickles and tart Karkade (Hibiscus Tea) on the side.

Course Entree, Lunch

Cuisine Egyptian

Diet Low Lactose

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6 to 4

Calories 307.2kcal

Author Suzy Karadsheh

Ingredients

For the Roasted Eggplant Rounds (Optional)

• 1 large eggplant
• Extra virgin olive oil
• Kosher salt

For the Crispy Fish

• 11/2 pounds fish fillet, preferably cod or haddock, sliced into 4 to 6 portions
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon Aleppo pepper or red pepper flakes
• Kosher salt
• Black pepper
• 3 large garlic cloves, pressed or minced
• 3 large lemons, halved
• Oil, for frying (see note)

For the Fish Dredge

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking soda

To Serve

• Tahini sauce
• 1 large tomato
• 2 to 3 Persian cucumbers
• 2 to 3 cups baby arugula
• Pita bread, halved to make 4 to 6 pita pockets
• Olives and/or pickles

Instructions

Optional: Make the Roasted Eggplant Rounds (up to 1 day in advance)

• Sweat the eggplant. If you’re serving with the roasted eggplant, slice the eggplant into ¾-inch to 1-inch rounds. Sprinkle both sides of each slice with salt and arrange on a large tray lined with paper towels. Leave for 30 minutes to allow the eggplant to "sweat."
• Get ready to roast: Arrange a rack in the middle of your oven and preheat to 400°F.
• Roast the eggplant. Pat the eggplant slices dry and brush both sides generously with extra virgin olive oil. Discard the paper towels, then lightly oil the baking sheet and arrange eggplant slices on top, making sure to space them out well. Roast in heated oven for 20 minutes, then flip and roast until the eggplant is golden brown all over, 10 to 15 minutes more. Use immediately, or store in an airtight container in your refrigerator, allowing the eggplant to come to room temperature before serving.

Get Ready to Cook

• Season the fish. Pat the fish dry and place it in a shallow dish. In a small bowl, combine the coriander, cumin, paprika, and Aleppo pepper or red pepper flakes, and a generous dash of salt and pepper. Mix well, then sprinkle the fish evenly with the spices. Add the garlic, then use your hands to rub in the spices and garlic. Squeeze the juice from two lemons over the fish, then refrigerate while you prepare the fixings and warm the oil (about 10 to 20 minutes).
• Get your fixings ready. Prepare the tahini sauce according to this recipe. Thinly slice the cucumber and tomato. If you’re serving with olives, smash them with the side of your knife and remove their pits (if necessary.) Cut any pickles into sandwich-size pieces.

Dredge and Fry the Fish

• Dredge the fish. In a shallow dish, combine the flour, cornstarch, and baking soda. Mix well, then remove the fish from the fridge and coat each fillet on both sides with the flour mixture. Shake gently to get rid of excess flour.
• Fry the fish. Line a large plate with paper towels and set near your stove. In a medium nonstick skillet, add enough oil to cover the bottom of the skillet by about 2-inches. Heat over medium heat until the oil begins to bubble, then gently arrange the fish in the skillet. The oil may not cover the fish fully, and that is okay, but if your skillet is too small to fit all the fish do this in batches, replenishing the oil as necessary. Cook on one side until golden brown, about 3 minutes, then use a spatula to carefully flip the fish. Cook on the other side until crispy and golden brown, 3 to 4 minutes more.
• Drain. Use the spatula to transfer the fish to the paper towel-lined plate. Hit it with lemon juice from the remaining lemon immediately.

Assemble the Sandwiches

• Layer and dig in! Open up the pita pockets and spread a bit of the tahini sauce on one side of the pita. Add the tomatoes, cucumber, arugula, pickles and a couple of roasted eggplant slices, if using. Add the fish and finish with more tahini sauce. Serve immediately, with extra olives and/or pickles on the side for snacking between bites!

Video

Notes

• Estimated time does not include the optional eggplant rounds. 
• Make ahead: You can make the eggplant and tahini sauce the night before and keep them covered (separately) in your fridge. 
• Make it a bowl: Skip the pita and serve with lemon rice (or quinoa for gluten-free) Mediterranean tomato and cucumber salad, tahini sauce, and fried or roasted eggplant. 
• Yes, you can use extra virgin olive oil for frying–learn all about cooking with olive oil in our guide: Cooking With Olive Oil: Everything You Need To Know. But I understand that it’s expensive, so feel free to use a high quality neutral oil like avocado oil or sunflower oil.
• Wait for your oil to get hot! This will ensure the fish gets nice and crispy, rather than soggy. To test the temperature, add a pinch of flour to the oil. It should sizzle and bubble.
• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 307.2kcal | Carbohydrates: 48.4g | Protein: 26.3g | Fat: 1.9g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 0.3g | Cholesterol: 48.8mg | Sodium: 333.3mg | Potassium: 899.7mg | Fiber: 6.4g | Sugar: 5.7g | Vitamin A: 641.3IU | Vitamin C: 36.3mg | Calcium: 70.4mg | Iron: 3.1mg

The post Egyptian Fried Fish Sandwich appeared first on The Mediterranean Dish.

As you may already know from my cookbook, falafel holds a special place in my heart. Weekend trips to the souq (market) with my father in Port Said, Egypt, often involved a stop at Mr. Bishay’s small falafel shop. A bite of homemade falafel, steaming with the scent of fresh herbs and dried spices, brings me joy and so many fond memories to this day. 

I love adapting my family recipe to get more people making falafel at home, and I’ve been blessed to share my family’s falafel recipe with thousands of readers from all around the world. However, I understand that some people don’t like the idea of frying food so that’s why I created a crispy air fryer falafel, and now I give you the easiest and most delicious baked falafel recipe.

In this recipe, the falafel is just ever so slightly softer on the outside compared to a fried falafel (think oven-baked versus deep-fried French fries). They turn a nice golden brown and are so comforting and full of flavor. Baking uses very little oil, and all you need to do is throw them on a sheet tray. They’re a lighter, easier version of the traditional dish, and just as comforting!

Use these baked falafels as a vegan protein for pita sandwiches with tahini sauce and Mediterranean tomato cucumber salad. Or, make a loaded falafel bowl for a hearty and healthy lunch. 

Baked Falafel Ingredients

Though this baked falafel recipe boast authentic Mediterranean flavor, they’re made with pantry staples and easy-to-find ingredients. Here’s what you need to get started: 

• Dried chickpeas: Uncooked, dry chickpeas are crucial for a good falafel recipe. I’ve seen many recipes call for canned chickpeas, but canned chickpeas often make for crumbly, dense falafel. All you need to do is soak the chickpeas with water and baking soda overnight (no boiling necessary!). Using dried chickpeas is the most important step to make authentic falafel with the best texture and flavor. 
• Chickpea flour: Adds flavor and helps hold the falafel mix together. You can find chickpea flour online or in the baking section of your grocery store. Use any remaining to make farinata, an Italian chickpea pancake!
• Baking soda and powder: Baking soda breaks down and softens the chickpeas as they soak. Baking powder, mixed in just before baking, makes the falafel light and airy. 
• Fresh herbs: The tender leaves of parsley, dill, and cilantro bring fresh, herbal flavor and color. If you don’t like cilantro, simply substitute it with more parsley. 
• Flavor makers: Yellow onion and a bracing amount of garlic give the falafel its deeply savory taste. I like the sweetness of yellow onion, but red or white would also work. 
• Spices: A blend of black pepper, kosher salt, cumin, and coriander work together to add classic Mediterranean flavor. Cayenne pepper gives the falafel a subtle kick, but if you’re sensitive to spice you can leave it out. 
• Olive oil: A drizzle of extra virgin olive oil prevents sticking. You don’t want to coat your delicate, expertly seasoned falafel in a bitter oil! Use a high quality variety (learn more about selecting olive oil in our Olive Oil 101: Everything You Need To Know guide). I use our Koroneiki Organic Greek EVOO because it’s nice and smooth with subtle notes of artichoke and sweet almond, which complements the falafel’s fresh herbal flavor. 
• Toasted sesame seeds: Add texture and flavor to the falafel mixture. You can buy toasted sesame seeds. Or, toast sesame seeds in a dry pan on low heat, swirling until golden brown. 
• Optional serving suggestions: Falafel is best with something fresh, something pickled, and something creamy. For something fresh, I love peppery arugula and Mediterranean Cucumber Tomato Salad (or sliced cucumber and tomatoes). Pickled turnips or red onions are my favorite way to add bright bursts of flavor. For creamy, go for Tahini, Hummus, or Tzatziki.

How to Bake Falafel 

You’ll need to plan ahead for this recipe as the chickpeas soak overnight. I promise you it’s totally worth the effort! Far from the often dense and bland falafel you get at the store, these airy, full-flavor vegan delights are so much better from scratch. Here’s how to make them:

The Day Before Cooking: Soak the Chickpeas

• Cover the chickpeas with water. Place 2 cups of dried chickpeas and 1/2 teaspoon of baking soda in a large bowl, and cover with at least 2 inches of water. Soak overnight until the chickpeas have softened (at least 18 hours). 

1 Hour Before Cooking: Make and Chill the Falafel Batter

• Start the falafel batter. When a chickpea easily breaks apart when you squeeze it, drain and pat them dry. Transfer to a large bowl of a food processor fitted with an S-blade, and add 1 teaspoon chickpea flour, 1 teaspoon baking powder, 1 cup parsley leaves, 3/4 cup cilantro leaves, and 1/2 cup dill (stems discarded). 
• Add the alliums. Quarter 1 small yellow onion and add it to the food processor. Next, use the side of your knife to smash 7-8 garlic cloves, then peel and add to the food processor. 
• Season and process. Season with 1 tablespoon each of black pepper, cumin, and coriander. If you’re good with spicy, add 1 teaspoon of cayenne, and finish with a generous pinch of salt. Run the food processor, pulsing for 40 seconds each time until everything is well combined. 
• Chill. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour (or up to 24 hours).

Form and Bake the Falafel

• Get ready. Preheat your oven to 350°F. Lightly oil a sheet pan. Just before baking, stir in 2 tablespoons of toasted sesame seeds.
• Make the falafel. Form the falafel mixture into balls that are about 1/2-inch thick (about 1 tablespoon each). Wet your hands as you go to prevent sticking. Transfer to the oiled sheet pan, and brush the tops of the falafel with a thin layer of olive oil. 
• Bake the falafel. Bake for 8 minutes. Flip, then bake until they’re golden brown and cooked through, about 7-12 minutes longer. 
• Serve. Allow to cool for a few minutes, then serve the falafel hot, next to other small plates. Or, assemble the falafel patties in pita bread with Tahini Sauce or Hummus, arugula, and Mediterranean Cucumber Tomato Salad. Enjoy!

Three Tips for the Best Baked Falafel 

This easy baked falafel recipe is tried, true, and tested. But, at the end of the day, this is your falafel recipe! Always adjust the herbs and seasonings to your liking. Here are my top three tips for the best texture: 

1. Soak the chickpeas properly. Soak the dried chickpeas overnight, and wait until the afternoon to blend them. They should easily fall apart when squeezed. 
2. Dry the drained chickpeas well. Ensure the chickpeas are well-drained and relatively dry before blending them with other ingredients. Excess moisture can make the falafel mixture too wet, which can make the falafel too gooey in the end.
3. Don’t skip the chill. Many recipes use egg or flour as a binding agent. I prefer to chill falafel instead, as it keeps them nice and airy with no added filler. Don’t skip the chill! It’s necessary to ensure they maintain their shape. 

What to Serve with the Baked Falafel Recipe

Though it’s rich in both texture and flavor, falafel is not something you serve on its own. It’s kind of like a Mediterranean meatball: It needs a flavorful sauce and other simple sides to shine. 

My go-to is pita sandwiches. Freshly made pita bread is a special treat, but store-bought works well too. I love arugula, creamy, garlicky, and nutty Tahini Sauce, and Mediterranean Cucumber Tomato Salad. That’s all you need, but if you’re a big fan of spice, you can squeeze in some of your favorite hot sauce. 

For a gluten-free and vegan meal that’s sure to fill you up, make a Mediterranean-style protein bowl with hummus, fresh greens, cucumbers, tomatoes, radishes, a drizzle of olive oil, and (optionally) a sprinkling of sumac. 

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Baked Falafel

This crispy-on-the-outside, fluffy-on-the-inside vegan delights are my family’s Egyptian falafel recipe with one minor adjustment. I finish them in the oven for a light and easy twist on the traditional fried falafel. Don't forget to soak the chickpeas overnight–and avoid any temptation to use canned! An overnight soak is all you need to tenderize the chickpeas and make the crispiest baked falafel with very little effort.

Course Appetizers, Side, Snack, Vegan

Cuisine Egyptian, Middle Eastern

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 1 day day 10 minutes minutes

Cook Time 15 minutes minutes

Chilling time 1 hour hour

Total Time 1 day day 1 hour hour 25 minutes minutes

Servings 8 people (makes 24 falafels)

Calories 252kcal

Author Suzy Karadsheh

Ingredients

For the Falafel

• 2 cups uncooked dried chickpeas
• 1/2 teaspoon baking soda
• 1 teaspoon chickpea flour
• 1 teaspoon baking powder
• 1 cup parsley leaves
• 3/4 cup cilantro leaves
• 1/2 cup fresh dill
• 1 small yellow onion, quartered
• 7 to 8 garlic cloves, peeled
• 1 tablespoon black pepper
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon cayenne (optional)
• Kosher salt
• 2 tablespoons sesame seeds
• Extra virgin olive oil, for coating

For Serving (Optional)

• Tahini Sauce
• Hummus
• Pita pockets
• Mediterranean Cucumber Tomato Salad, or sliced cucumber and tomatoes
• Baby arugula
• Pickles like our pickled turnips

Instructions

• The day before: soak the chickpeas. Place the dried chickpeas and baking soda in a large bowl. Cover with at least 2 inches of water. Soak overnight until the chickpeas have softened (at least 18 hours).
• Process the falafel mixture. When a chickpea easily breaks apart when you squeeze it, drain and pat them dry. Transfer to a large bowl of a food processor fitted with a blade. Add the chickpea flour, baking powder, parsley, cilantro, dill, onion, and garlic. Season with the black pepper, cumin, coriander, cayenne (optionally), and a generous pinch of salt. Run the food processor, pulsing for 40 seconds each time until everything is well combined.
• Chill. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour (or up to 24 hours).
• Get ready. Preheat your oven to 350°F. Lightly oil a sheet pan. Just before baking, stir in the sesame seeds until incorporated.
• Make the falafel. Form the falafel mixture into balls that are about 1/2-inch thick (about 1 tablespoon each). Wet your hands as you go to prevent sticking. Transfer to the oiled sheet pan, and brush the tops of the falafel with a thin layer of olive oil.
• Bake the falafel. Bake for 8 minutes. Flip, then bake until they’re golden brown and cooked through, about 7-12 minutes longer.
• Serve. Allow to cool for a few minutes, then serve the falafel hot, next to other small plates. Or, assemble the falafel patties in pita bread with Tahini Sauce or Hummus, arugula, and Mediterranean Cucumber Tomato Salad. Enjoy!

Video

Notes

• Avoid any temptation to use canned chickpeas (very important!). For the best texture and flavor, you need to start with dry chickpeas. Many falafel recipes use canned chickpeas which is not authentic and will often result in patties that crumble apart when you cook them.
• You can buy already toasted sesame seeds. Or, toast sesame seeds in a dry pan on low heat, swirling until golden brown, about 3 minutes. 
• You can find chickpea flour online or in the baking section of your grocery store. Use any remaining to make farinata, an Italian chickpea pancake!
• To Freeze: To make ahead and freeze, place the uncooked patties on a baking sheet lined with parchment paper. When they harden, transfer them to a freezer bag and freeze them for up to one month. Bake from frozen, adding 5 or so minutes to the cook time.
• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 252kcal | Carbohydrates: 38.5g | Protein: 12.8g | Fat: 6.5g | Saturated Fat: 0.8g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 2.2g | Sodium: 223mg | Potassium: 638mg | Fiber: 11.5g | Sugar: 6.2g | Vitamin A: 1118.1IU | Vitamin C: 17.1mg | Calcium: 150.1mg | Iron: 5.5mg

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Muhalabia is a milk pudding enjoyed throughout many Arab, Middle Eastern and Mediterranean countries. The creamy milk pudding can be spelled in a number of different ways—you’ll often see it written as “Muhallabi, Malabi, or Mehalabeya,” with Greece and Turkey boasting their own versions.

It’s especially popular in the summer months when the light and cooling dessert is a welcomed break from the region’s sweltering heat. It has a smooth and decadent texture with a delicate, slightly sweet flavor.

Muhalabia is served cold, so it’s convenient for dinner parties, especially after a summery meal of Cucumber Tomato Salad, Grilled Harissa Chicken, and Taboon (Palestinian Flatbread).

Like Rizogalo (Greek Rice Pudding) and Dark Chocolate and Olive Oil Mousse, you can make it in advance and keep it in your fridge so you don’t need to do any last-minute preparations—you can just enjoy your time socializing by the grill. 

In this milk pudding recipe, a simple sprinkling of pistachios and rose petals is traditional. It’s the same topping you’ll see on so many desserts, from Rice Pudding to Baklava. But I love the addition of macerated fresh strawberries here. It gives this light dessert another layer of texture and bright, fresh summer flavors.

Muhalabia Milk Pudding Ingredients

This milk pudding uses simple, humble ingredients that are are often found in every household in the Middle East. Luckily, they’re all easy to source regardless of location:

• Dairy: Muhalabia is traditionally made with whole milk, but you can substitute with plant-based milks for a vegan option (I like almond milk). For an extra rich and creamy version I will swap 3/4 cup of the whole milk for heavy cream.
• Sugar: This recipe calls for 1/2 cup of sugar, but you can add up 3/4-1 cup sugar if you like a sweeter dessert. Start with 1/2 cup and adjust to taste. 
• Cornstarch: A thickener for soups, sauces, and desserts, cornstarch is made from finely ground corn flour. You can substitute with rice flour but it would add a slight texture to the pudding. 
• Rose water: Rose water is created by distilling rose petals with steam. The floral scent goes well with spices, nuts, fruits, and desserts. Check the international foods aisle of your grocery store, or order our favorite rose water from our shop. You can learn all about rose water, how to cook with it, our favorite type, and how it’s made in our “What Is Rose Water And How Do You Use It” essential guide.
• Pistachios: Pistachios are a major part of Mediterranean and Middle Eastern desserts. They are famously a main ingredient in baklava, but they’re also a garnish for many cakes, cookies, ice cream, and more. It’s very traditional to garnish muhalabia and other creamy desserts like rice pudding with chopped pistachios. I love the flavor and color contrast of green pistachios in creamy puddings. 
• Strawberries: Strawberries are full of bright and fresh flavor. They are available in abundance in the summer months, and when they’re in season they are super juicy and sweet. In this dessert, we take full advantage of their beautiful color and sweetness. You can substitute with other berries or seasonal sliced fruits. If you have extra time replace the macerated strawberries with strawberry compote scented with rose water and mint.

How to Make Muhalabia Milk Pudding 

This milk pudding recipe comes together with just a few ingredients and one pot. To make Muhalabia:

• Whisk the pudding ingredients: In a cold, medium-sized pot whisk together 4 cups of whole milk and 1/2 cup each of sugar and cornstarch. Whisk very well until well combined and the sugar and cornstarch have dissolved. 
• Heat the pudding: Put the pot on medium-high heat and continue whisking until it is bubbling. Lower the heat to medium and cook, stirring often, until the pudding thickens. 
• Flavor the pudding: Once thick, remove the pot from the heat and whisk in 1 teaspoon of rose water. 
• Chill: Divide into 4-8 individual cups, making sure to leave some space for the macerated strawberries. Set aside to cool, then chill in your refrigerator until set, at least 2 hours or up to 2 days. 
• Make the macerated strawberries: In a large mixing bowl, stir together 1 pound of quartered strawberries, 2 tablespoons of sugar, and 1/2 teaspoon of rose water. Let stand at room temperature until the fruit releases its juices, at least 30 minutes. Once macerated, refrigerate until you are ready to serve, up to 1 day. 
• Serve: Top the pudding with the macerated strawberries. Garnish with about 2 tablespoons of crushed pistachios and serve cold. 

Ways to Mix it Up

Muhalabia’s simple milk pudding is a blank canvas that will take on whatever flavor you choose to add to it. Feel free to customize this dessert to your preference. 

Traditionally, muhalabia is flavored with rose water or orange blossom water and sometimes mastic, a pine-like tree resin that’s most commonly used in Mediterranean and Middle Eastern cuisines.

Try making your own version of the pudding with flavors like vanilla, cardamom, cinnamon, or orange. From there, experiment with garnishes like shredded coconut or raisins and a sprinkling of cinnamon.

Additionally, while fresh strawberries pair well with the floral scent of rose. Feel free to experiment with other fruits and flavors like mixed berry compote. And if you love strawberries, try this Sicilian Strawberry Pudding (Gelo Di Fragole) next!

What to Serve with Muhalabia Milk Pudding 

Muhalabia is a delicious light dessert to serve at brunch, perhaps after a feast of Middle Eastern breakfast staples like Shakshuka. Or, serve after dinner to top off a fresh summer BBQ with grilled favorites like Shish Tawook and Romaine Salad. Serve with hot cups of Arabic Tea with Fresh Mint, Lemon Ginger Tea or coffee.

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Mahalabia (Rose Water Milk Pudding)

Muhalabia is a Middle Eastern milk pudding similar to Italian panna cotta but finished with rose water and pistachios. It has a smooth and creamy texture with a delicate sweetness. Plus, it can be made in advance. This delicious, easy, gluten- and fuss-free dessert is perfect for a holiday brunch or dinner party. This recipe will yield four 1-cup servings or eight 1/2-cup servings.

Course brunch, Dessert

Cuisine Meditrranean, Middle Eastern

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

(Chilling Time) 2 hours hours

Total Time 25 minutes minutes

Servings 8

Calories 192kcal

Author Mai Kakish

Ingredients

For the milk pudding:

• 4 cups whole milk or almond milk
• 1/2 cup granulated sugar
• 1/2 cup cornstarch
• 1 teaspoon rosewater
• 2 tablespoons unsalted shelled pistachios, crushed, for garnish

For the macerated strawberries:

• 1 pound strawberries, stems removed and quartered
• 2 tablespoons sugar
• 1/2 teaspoon rosewater

Instructions

To Make the Muhalabia (Milk Pudding):

• Make the pudding: In a cold medium saucepan, whisk together the milk, sugar, and cornstarch until the cornstarch and the sugar have dissolved completely.
• Heat the milk: Set the saucepan over medium-high heat and bring to a gentle boil. Whisk constantly so the milk doesn’t stick to the bottom of the pan. Lower the heat to medium and continue to whisk until the mixture thickens, about 10 minutes.
• Season the pudding: Remove the saucepan from the heat and whisk in the rose water.
• Chill: Divide the pudding into 4-8 individual cups. Make sure to leave some space for the macerated strawberries. Set aside to cool, then refrigerate until the pudding is completely set and firm, about 2-3 hours or up to 2 days.

To Make the Maccerated Strawberries:

• Season the strawberries: In a medium bowl, stir together the strawberries, sugar, and rosewater. Let stand at room temperature until the juices are released, at least 30 minutes or up to 2 hours. After at least 30 minutes, refrigerate until you are ready to serve (up to one day).

To serve:

• Garnish and serve: Top the pudding with macerated strawberries. Garnish with the crushed pistachios and serve cold.

Notes

• This recipe can be tweaked to your taste. Add more sugar if you have a sweet tooth, or add cinnamon, nutmeg, or other spices to give a depth of flavor.
• Keep a close eye on things while you thicken the milk–whisk constantly to avoid any scorching.
• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 192kcal | Carbohydrates: 33.3g | Protein: 4.8g | Fat: 5g | Saturated Fat: 2.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.3g | Cholesterol: 14.6mg | Sodium: 47.8mg | Potassium: 289.5mg | Fiber: 1.4g | Sugar: 24.3g | Vitamin A: 212.2IU | Vitamin C: 33.4mg | Calcium: 161.4mg | Iron: 0.4mg

The post Mahalabia (Rose Water Milk Pudding) appeared first on The Mediterranean Dish.