Baked falafel with tahini sauce delivers crispy, restaurant-quality results at home without the oil mess. After my first disastrous attempt at fried falafel – oil everywhere and half the batch dissolving – I discovered this foolproof baking method that’s become my Tuesday night staple.
My kids actually request these now, which says everything about the flavor. Each serving packs about 8 grams of plant-based protein from chickpeas, plus the satisfying crunch you expect from good falafel. The trick is getting your chickpeas bone-dry and keeping some texture in the mix – smooth paste equals dense, heavy results. The tahini sauce comes together while they bake, creating the perfect creamy contrast to the crispy exterior. This one’s definitely going into your regular rotation!
Table of Contents
Ingredients for Baked Falafel with Tahini Sauce
I always use canned chickpeas for convenience, but the secret is getting them completely dry – I spread them on a clean kitchen towel and pat thoroughly before processing. In my experience, this extra step prevents soggy falafel more than any other trick.
For the Falafel:
1 can (15 oz) chickpeas, drained and rinsed – I recommend patting them dry with paper towels
1 small onion, chopped
2 cloves garlic, minced
¼ cup fresh parsley, chopped – In my experience, fresh herbs make all the difference
¼ cup fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander – I usually buy whole seeds and grind them for better flavor
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
1 tablespoon fresh lemon juice
½ teaspoon baking powder – Pro tip: this creates the crispy texture without frying
¼ cup breadcrumbs (optional, for binding if mixture is too wet)
For the Tahini Sauce:
½ cup tahini – My go-to brand is Joyva for consistency
¼ cup water (more if needed)
2 tablespoons fresh lemon juice
1 garlic clove, minced
Salt to taste
Step-by-Step Instructions
I recommend using a food processor for the best texture – hand chopping just won’t give you the same results. In my experience, the key is pulsing rather than continuous blending.
Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Pat the drained chickpeas completely dry with paper towels – this prevents steaming during baking.
Step 2: Add dried chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper to your food processor. Pulse 8-10 times until mixture looks like coarse crumbs with some visible chickpea pieces – not a smooth paste.
Step 3: Add lemon juice, olive oil, and baking powder to the mixture. Pulse 2-3 more times to incorporate. The mixture should hold together when squeezed but still look textured. If it feels too wet to shape, add breadcrumbs one tablespoon at a time.
Step 4: Using slightly damp hands, form mixture into 16 walnut-sized balls and place on the prepared baking sheet with 2 inches between each one. Lightly press to flatten slightly – this helps even cooking.
Step 5: Bake for 15 minutes, then flip each falafel and bake another 12-15 minutes until deep golden brown and firm to touch. For extra crispiness, brush lightly with olive oil before the final 5 minutes.
Step 6: While falafel bakes, whisk tahini, water, lemon juice, minced garlic, and ¼ teaspoon salt in a small bowl. Add water gradually until the sauce coats a spoon but still drips smoothly – like thick cream consistency.
What to Serve with Baked Falafel with Tahini Sauce
These protein-packed falafel pair beautifully with fresh, crisp sides that complement their rich, earthy flavors and provide textural contrast.
Chickpea Beet and Feta Salad: This Mediterranean salad combines chickpeas with roasted beets and tangy feta cheese, creating the perfect flavor bridge while adding extra protein and vibrant colors to your plate.
2-Ingredient Cottage Cheese Flatbread: Skip traditional pita and serve these falafel with homemade high-protein flatbread that adds 15g protein per serving while providing the perfect vehicle for scooping.
Mediterranean Chickpea Chicken Salad: This protein-rich salad featuring chickpeas and Mediterranean herbs creates a cohesive meal theme while boosting the overall protein content of your dinner.
Cucumber Tomato Salad: The cool, refreshing crunch of diced cucumbers and tomatoes with a simple lemon dressing cuts through the richness of the falafel perfectly.
Quinoa Tabbouleh: This protein-packed grain salad with fresh herbs and vegetables adds extra nutrition while maintaining authentic Middle Eastern flavors.
Storage & Serving Tips
Store leftover baked falafel in an airtight container in the refrigerator for up to 4 days. The tahini sauce keeps for up to a week refrigerated and actually improves in flavor as the garlic mellows.
For reheating, I recommend using the oven at 375°F for 8-10 minutes rather than the microwave – this restores that crispy exterior texture. These freeze beautifully on a tray first, then transfer to freezer bags for up to 3 months.
Pro tip: Make a double batch on Sunday for easy Mediterranean bowls all week. They work wonderfully over quinoa, stuffed into cottage cheese flatbread, or served as appetizers with extra tahini sauce for dipping.
Conclusion
This baked falafel recipe proves that healthy cooking doesn’t mean sacrificing flavor or texture. With 8 grams of plant-based protein per serving and that perfect crispy-tender bite, these will become your new favorite weeknight dinner. The best part? No messy oil cleanup required. Give this recipe a try – your family will be asking for seconds before you know it!
Baked Falafel with Tahini Sauce
Crispy baked falafel made with chickpeas and aromatic herbs, served with creamy tahini sauce for a healthy Mediterranean meal
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Pat the drained chickpeas completely dry with paper towels.
Add dried chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper to your food processor. Pulse 8-10 times until mixture looks like coarse crumbs with some visible chickpea pieces.
Add lemon juice, olive oil, and baking powder to the mixture. Pulse 2-3 more times to incorporate. The mixture should hold together when squeezed. If too wet, add breadcrumbs gradually.
Using slightly damp hands, form mixture into 16 walnut-sized balls and place on prepared baking sheet with 2 inches between each. Lightly press to flatten slightly.
Bake for 15 minutes, then flip each falafel and bake another 12-15 minutes until deep golden brown and firm to touch.
While falafel bakes, whisk tahini, water, lemon juice, minced garlic, and salt in a small bowl. Add water gradually until sauce coats a spoon but drips smoothly.
Notes
For extra crispiness, lightly brush falafel with olive oil before final baking stage or broil for 2-3 minutes at the end. Ensure chickpeas are completely dry before processing. Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months.
Hi there! I'm Sarah Thompson, and if you've ever stood in your kitchen wondering, "How do I actually make protein taste good?" – you're exactly where I was seven years ago.
