Low Sodium Baked Falafel with Tahini Sauce

Total time1 hr 15 min

Prep time20 min

Cook time25 min

Low Sodium Baked Falafel with Tahini Sauce

These crisp baked falafel are built from a herb-packed chickpea base, blitzed with parsley, cilantro, garlic, onion, and warm spices like cumin, coriander, and turmeric until it holds together in coarse, fragrant crumbs. A short chill firms everything up so the patties shape easily and bake into deep golden rounds with crisp edges and tender centers, no frying required. The tahini sauce whisks up silky and bright with fresh lemon juice and garlic, thinned to a pourable, spoon-coating consistency that's perfect for drizzling over the hot falafel. Finished with a scatter of fresh parsley and a squeeze of lemon, this is a vibrant, herby plate that works beautifully for anyone tracking their sodium intake. It's an easy one to prep ahead, bake off, and build into bowls, wraps, or a simple platter with extra vegetables on the side.

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Ingredients

4 servings

For the falafel

2 cans (15 oz each) chickpeas, drained and rinsed
Wholesome Pantry Organic Chickpeas, 16 oz Sprouts Farmers Market No Salt Added** Garbanzo Beans 15.5 OZ 365 by Whole Foods Market Organic Unsalted Garbanzo Beans, 13.4 oz Organic Garbanzo Beans, 15 oz Organic Low Sodium Garbanzo Beans, 15 oz
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½ cup fresh flat-leaf parsley leaves, loosely packed
½ cup fresh cilantro leaves, loosely packed
4 cloves garlic, roughly chopped
1 small yellow onion, roughly chopped
1 ½ tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp cayenne pepper (optional)
3 tbsp chickpea flour
½ tsp baking powder
3 tbsp extra virgin olive oil, divided

For the tahini sauce

⅓ cup tahini
3 tbsp fresh lemon juice (about 1 large lemon)
1 clove garlic, finely grated
3–4 tbsp cold water, as needed
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh flat-leaf parsley, finely chopped (optional)
lemon wedges (optional)

Instructions

1
Spread the drained chickpeas on a clean kitchen towel or paper towels and pat thoroughly dry — excess moisture is the main reason falafel falls apart or steams instead of crisping. Let them air-dry for 10 minutes.
2
Combine the dried chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, turmeric, salt, black pepper, and cayenne (if using) in a food processor. Pulse 15–20 times, scraping down the sides as needed, until the mixture is finely chopped and holds together when pressed — it should look like coarse, slightly damp crumbs, not a smooth paste.

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