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Cooking & Baking
Easy Baked Falafel with Creamy Tahini Sauce Recipe
Looking for a healthy baked falafel recipe that doesn’t skimp on flavor? These easy baked falafel patties are golden and crispy on the outside, soft and herby inside, and bursting with bold Mediterranean spices. Whether you’re meal prepping for the week or assembling a last-minute dinner, this baked version of the classic chickpea falafel is the best oven-baked alternative to fried falafel. Serve them in warm pita bread with creamy tahini sauce, toss them into salads or grain bowls, or enjoy them as a savory plant-based snack anytime.
Why You'll Love This Recipe
- Healthier than traditional fried falafel
- Vegan, gluten-free, and high in plant-based protein
- Perfect for pitas, bowls, salads, and more
- Make-ahead and freezer-friendly
- Loaded with fresh herbs, garlic, and chickpeas
Falafel with Tahini Sauce Recipe
Guiseppe
12
20 minutes
30 minutes
210
Middle Eastern
Main Dish
These baked falafel patties deliver all the classic flavor and texture you love—crispy edges, creamy insides, and rich chickpea flavor—without any deep frying. Combined with an easy tahini sauce, this dish is endlessly versatile: serve in pita bread, over a grain bowl, or as a savory protein option for any meal. With a quick chill in the fridge and a 30-minute bake time, this plant-based favorite is simple enough for weeknights but impressive enough for guests.
If you've ever craved the warm, earthy flavors of authentic falafel but didn’t want the mess (or calories) of deep frying, this easy baked falafel recipe is your dream come true! Made with hearty chickpeas, fresh herbs, and warm Mediterranean spices, these falafel patties are baked to golden perfection. Paired with a quick homemade tahini sauce, they’re perfect for stuffing in pitas, topping salads, or enjoying on their own.
Bonus: These falafel are 100% vegan, gluten-free, and packed with plant-based protein. Whether you’re meal prepping or building the ultimate Mediterranean platter, this recipe is your new go-to.
Ingredients
For the Falafel
- 29 oz chickpeas (rinsed and drained)
- 1 cup Red Onion (chopped)
- 4 Garlic Cloves (chopped)
- ½ cup loosely packed Fresh Cilantro
- ¼ cup loosely packed Fresh Parsley
- 1 tbsp Olive Oil
- 1 tbsp Lemon Juice
- 1 tbsp Cumin (ground)
- 2 tsp Coriander (ground)
- 1 tsp Kosher Salt (adjust to taste)
- 1 tsp Baking Soda
For the Tahini Sauce
- ¼ cup Tahini
- 2 tbsp Lemon Juice
- 2–3 tbsp Water (to thin)
- Salt and pepper, to taste
- Optional for Serving: Pita Bread, Lettuce (chopped), Tomatoes, Cucumber, Red Onion
Directions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray with oil.
In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, baking soda, and lemon juice. Pulse until the mixture is well combined but still textured.
Add flour and pulse a few more times to incorporate. The mixture should hold together when pressed.
Using your hands, form the mixture into small, thick patties (about 2 inches wide).
Place the patties on the baking sheet and refrigerate for 30–60 minutes to help them firm up.
Lightly spray the tops of the patties with oil. Bake for 20 minutes.
Carefully flip each falafel and bake an additional 10–15 minutes until golden and crisp.
While the falafel bakes, whisk together tahini, lemon juice, garlic, and water until smooth. Season with salt to taste.
Let falafel cool slightly before serving. Enjoy warm with tahini sauce, pita, or in bowls and salads.