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Recipe for Baked Falafel with Tahini Sauce

This Baked Falafel with Tahini Sauce offers a healthier take on a Middle Eastern classic. By skipping the deep frying and opting for baking, you still get falafel that’s golden, flavorful, and satisfying, with less oil.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4 Servings
Calories 310 kcal

Equipment

  • Food processor
  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Brush or oil spray bottle
  • Air fryer (for reheating)

Ingredients
  

For the Falafel:

  • 1 1/2 cups dried chickpeas soaked overnight, not canned
  • 1 small yellow onion roughly chopped
  • 3 garlic cloves
  • 1 cup fresh parsley packed
  • 1/2 cup fresh cilantro packed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon smoked paprika optional
  • 1/4 teaspoon cayenne pepper optional
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil for brushing or misting

For the Tahini Sauce:

  • 1/2 cup tahini
  • 2 tablespoons lemon juice
  • 1 garlic clove finely grated
  • 1/4 teaspoon salt
  • 1/3 cup cold water adjust for consistency

Instructions
 

  • Soak dried chickpeas in a bowl of water for at least 12 hours. Drain and pat dry before using.
  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, and all spices. Pulse until finely chopped and uniform. The mixture should hold together when pressed.
  • Scoop about 2 tablespoons of the mixture and form into balls or small patties. Place on the baking sheet.
  • Lightly brush or mist with olive oil for a crisp finish.
  • Bake for 25–30 minutes, flipping halfway through, until golden and firm.
  • While the falafel bakes, whisk tahini, lemon juice, garlic, salt, and water until smooth and creamy.
  • Serve falafel warm with tahini sauce. Enjoy in wraps, bowls, or on their own.

Video

Notes

  • Only use dried chickpeas that have been soaked—canned chickpeas will result in a mushy texture.
  • If your falafel mixture feels too wet, pulse in 1–2 tablespoons of chickpea flour or oats.
  • For extra crispness, place falafel under the broiler for the last 2 minutes of baking.
  • You can prepare the falafel mixture a day ahead and refrigerate before baking.
  • Add-ins like grated carrot or chopped spinach can enhance color and nutrition.
Keyword Falafel, Gluten Free, Middle Eastern, Tahini, Vegan, Vegetarian