Name: Baked Falafel with Creamy Tahini Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 small onion, chopped; 2 cloves garlic, minced; ¼ cup fresh parsley, chopped; ¼ cup fresh cilantro, chopped; 1 teaspoon cumin; 1 teaspoon coriander; ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon olive oil; 1 tablespoon lemon juice; ½ teaspoon baking powder; ¼ cup breadcrumbs (optional, for better texture); ½ cup tahini; ¼ cup water (more if needed); 2 tablespoons lemon juice; 1 garlic clove, minced; Salt to taste

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Introduction

Baked falafel is a delicious and healthier twist on the traditional fried version, offering crispy, flavorful chickpea patties. Paired with a creamy tahini sauce, this dish makes a perfect meal for any time of day.

A round white plate holds eight golden brown falafel patties arranged close together in two overlapping layers. Each patty is thick and rough-textured with a crispy, fried surface speckled with green herbs. A creamy beige sauce with hints of spice is drizzled in a thick line across the top of each falafel, some pooling slightly on the plate. Fresh green chopped herbs are scattered around the falafel, adding color contrast. The plate sits on a white marbled surface, and the lighting highlights the crispy texture and the smooth creaminess of the sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 small onion, chopped
2 cloves garlic, minced
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
1 tablespoon lemon juice
½ teaspoon baking powder
¼ cup breadcrumbs (optional, for better texture)
½ cup tahini
¼ cup water (more if needed)
2 tablespoons lemon juice
1 garlic clove, minced
Salt to taste

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. Pulse until the mixture is well-blended but still chunky, scraping down the sides as needed. Avoid over-blending.
Step 3: Add the lemon juice, olive oil, and baking powder to the mixture. If it feels too wet, gradually add breadcrumbs to help bind it.
Step 4: 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 5: Bake for 20-25 minutes, flipping halfway through to ensure both sides are golden and crispy. For extra crispiness, you can lightly brush or spray the falafel with olive oil before baking.
Step 6: While the falafel bakes, whisk together the tahini, water, lemon juice, garlic, and salt in a bowl. Adjust the consistency with more water if needed until the sauce is smooth and pourable.
Step 7: Serve the falafel warm with the tahini sauce on the side. Enjoy it in pita bread, on salads, or as part of a falafel platter with your favorite sides.

Tips & Variations

For a gluten-free option, omit the breadcrumbs or substitute with ground oats or almond flour.
If you prefer a stronger herb flavor, increase the parsley and cilantro slightly.
To make the falafel spicier, add a pinch of cayenne pepper or chili flakes to the mixture.
For a crispier exterior, brush the falafel lightly with olive oil before baking.

Storage

Store baked falafel in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to regain crispiness. The tahini sauce should be kept separately and refrigerated for up to 2 days. Stir before serving.

How to Serve

A round white plate holds eight falafel patties arranged closely together, each one golden brown with a crunchy texture and some green bits inside. On top of every patty, there is a thick line of creamy, light beige sauce that drips slightly down the sides. Fresh chopped green herbs are sprinkled over the patties and the plate, adding a fresh contrast. The plate is set on a white marbled surface with some sauce drops and herb pieces scattered nearby, giving a casual and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook dried chickpeas until tender before using them. This ensures the right texture for the falafel mixture.

Can I fry the falafel instead of baking?

Absolutely! For traditional falafel, fry the shaped patties in hot oil until golden and crispy, about 2-3 minutes per side. Baking is a healthier alternative that’s less messy.