Baked Falafel with Tahini Sauce Recipe

Crispy on the outside, tender on the inside, and packed with bold Mediterranean flavors — Baked Falafel with Tahini Sauce is the kind of dish that makes your kitchen smell incredible before the first bite. Unlike traditional deep-fried versions, this healthier alternative delivers the same satisfying crunch without the extra oil. Whether you’re meal prepping for the week or serving guests something impressive, this recipe fits every occasion. You’ll learn how to make perfect oven-baked falafel, whip up a creamy homemade tahini sauce, and discover expert tips for getting that golden, crispy finish every single time.

Why You’ll Love This Recipe

This Baked Falafel with Tahini Sauce Recipe checks every box — it’s healthy, hearty, and bursting with herbaceous, earthy flavor. The falafel comes out beautifully golden with a satisfying crunch that rivals anything you’d order from a restaurant. Because these are baked instead of fried, you get all the texture and flavor with a fraction of the oil, making them a guilt-free comfort food.

The recipe is also remarkably easy to pull together. A food processor does most of the work, and the ingredients are simple pantry staples. Fresh parsley and cilantro bring brightness, warm cumin and coriander add depth, and the silky tahini sauce ties everything together with a nutty, lemony richness. Whether you’re a seasoned cook or a complete beginner, this recipe delivers consistent, crowd-pleasing results every single time. It’s vegetarian, easily made gluten-free, and versatile enough to serve in countless ways.

Ingredients List for the Baked Falafel with Tahini Sauce Recipe

These simple, wholesome ingredients come together to create falafel that is crispy, flavorful, and deeply satisfying. Gather everything before you start for the smoothest cooking experience.

• 1 can (15 oz chickpeas, drained and rinsed)

• 1 small onion (chopped)

• 2 cloves garlic (minced)

• 1/4 cup fresh parsley (chopped)

• 1/4 cup fresh cilantro (chopped)

• 1 teaspoon cumin

• 1 teaspoon coriander

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon olive oil

• 1 tablespoon lemon juice

• 1/2 teaspoon baking powder

• 1/4 cup breadcrumbs (optional, for better texture)

• 1/2 cup tahini

• 1/4 cup water (more if needed)

• 2 tablespoons lemon juice

• 1 garlic clove (minced)

• Salt to taste

Pro Tips

Getting your Baked Falafel with Tahini Sauce absolutely right comes down to three key techniques that experienced cooks swear by.

Don’t Over-Blend the Mixture: The biggest mistake people make is running the food processor too long. Pulse the chickpea mixture until it’s combined but still has texture. A slightly chunky consistency holds together better during baking and produces a more satisfying bite. If the mixture turns into hummus-like paste, the falafel will be dense and gummy instead of light and crispy.

Chill the Mixture Before Shaping: After blending, refrigerate the falafel mixture for at least 30 minutes. This step firms up the mixture significantly, making it much easier to shape and helping the falafel hold its form in the oven without falling apart.

Brush with Olive Oil Generously: For that irresistible golden crust, don’t skip brushing or spraying the shaped falafel with olive oil before baking. This step is the secret to achieving a deeply crispy exterior that mirrors the texture of fried falafel.

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.

Step 2: In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper.

Step 3: Pulse until the mixture is well-blended but still chunky, scraping down the sides as needed. Avoid over-blending; the mixture should not be too smooth.

Step 4: Add the lemon juice, olive oil, and baking powder to the mixture. If the mixture is too wet, you can add breadcrumbs gradually to help bind it.

Step 5: Using your hands, shape the mixture into small balls or patties, about 1-2 inches in diameter. Place them on the prepared baking sheet.

Step 6: Bake for 20-25 minutes, flipping halfway through to ensure both sides are golden and crispy. For extra crispiness, you can lightly spray or brush the falafel with olive oil before baking.

Step 7: While the falafel is baking, whisk together the tahini, water, lemon juice, garlic, and salt in a bowl. Adjust the consistency by adding more water if necessary. The sauce should be smooth and pourable.

Step 8: Serve the falafel hot with the creamy tahini sauce on the side. You can enjoy it in pita bread, on a salad, or as part of a falafel platter with your favorite sides.

Variations

One of the best things about this oven-baked falafel recipe is how easily it adapts to different tastes and dietary needs.

Spicy Falafel: Add 1/2 teaspoon of cayenne pepper or a pinch of red pepper flakes to the chickpea mixture before blending. This gives the falafel a pleasant kick that pairs beautifully with the cooling, creamy tahini sauce.

Gluten-Free Falafel: Simply omit the optional breadcrumbs entirely or replace them with certified gluten-free breadcrumbs. The falafel will still hold together well, especially if you chill the mixture beforehand as recommended in the pro tips section.

Herb-Forward Green Falafel: Double the amount of fresh parsley and cilantro for a vibrant green color and intensely fresh, herby flavor. This variation is visually stunning on a platter and brings an extra brightness that makes the whole dish feel even more lively and Mediterranean.

Storage and Serving

Storing Leftovers: Allow your homemade baked falafel to cool completely before storing. Place leftover falafel in an airtight container and refrigerate for up to 4 days. For longer storage, arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Frozen falafel keeps well for up to 2 months.

Reheating: Reheat refrigerated or frozen falafel in a 375°F oven for 10-15 minutes to restore their crispy exterior. Avoid microwaving, as it makes the exterior soft and chewy.

Serving Suggestions: Serve your Baked Falafel with Tahini Sauce tucked inside warm pita bread with sliced tomatoes, cucumbers, and pickled red onions. They also work beautifully over a grain bowl, alongside tabbouleh, or as an appetizer on a mezze platter with hummus and fresh vegetables.

FAQs

Can I use dried chickpeas instead of canned?
Yes, and many purists prefer it. Soak dried chickpeas overnight and drain them well before using. Do not cook them first — using raw soaked chickpeas produces falafel with a firmer, more authentic texture.

Why is my falafel falling apart?
The mixture is likely too wet. Add breadcrumbs one tablespoon at a time until the mixture holds its shape when pressed. Chilling the mixture for 30 minutes before shaping also makes a significant difference.

Can I make the falafel mixture ahead of time?
Absolutely. The mixture keeps well in the refrigerator for up to 24 hours before shaping and baking. This actually improves the flavor as the spices have more time to meld together.

Is this recipe vegan?
Yes, this Baked Falafel with Tahini Sauce Recipe is completely vegan. Every ingredient, including the tahini sauce, is plant-based with no animal products involved.

Can I make the tahini sauce thicker or thinner?
Adjust the consistency simply by modifying the water. Add more water one tablespoon at a time for a thinner, more pourable sauce, or use less water for a thicker dipping consistency.

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