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Golden crispy baked falafel with tahini sauce on parchment lined baking sheet

Baked Falafel with Tahini Sauce

Crispy baked falafel made with chickpeas and aromatic herbs, served with creamy tahini sauce for a healthy Mediterranean meal
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Appetizer, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 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 ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon baking powder
  • 1/4 cup breadcrumbs optional, for better texture
  • 1/2 cup tahini for sauce
  • 1/4 cup water more if needed for sauce
  • 2 tablespoons lemon juice for sauce
  • 1 clove garlic minced, for sauce
  • salt to taste, for sauce

Equipment

  • Food processor
  • Baking sheet
  • Parchment paper
  • Small mixing bowl
  • Whisk

Method
 

  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.
  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.
  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. If too wet, add breadcrumbs gradually.
  4. 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.
  5. Bake for 15 minutes, then flip each falafel and bake another 12-15 minutes until deep golden brown and firm to touch.
  6. 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.