Anti Inflammatory Baked Falafel with Tahini Sauce
Crispy on the outside, tender and herb-packed on the inside, these golden patties deliver everything you want from a great falafel — without a drop of frying oil. The spice lineup here is doing serious heavy lifting: cumin, coriander, and turmeric are all well-regarded for their anti-inflammatory properties, and they also happen to make the kitchen smell incredible while the oven does its work. Fresh parsley and cilantro bring brightness and a hit of plant-based goodness, while extra virgin olive oil keeps things rich without weighing the dish down. Patting the chickpeas dry and chilling the mixture before shaping are the two small steps that make the difference between falafel that holds together beautifully and one that crumbles on the pan. The tahini sauce — just sesame paste, fresh lemon juice, garlic, and water — comes together in minutes and adds a creamy, nutty finish that ties every bite together. This recipe makes four generous servings, so it's equally at home as a weeknight dinner or a meal-prep staple you'll be glad to have waiting in the fridge.
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Learn more →Ingredients
4 servings
For the falafel
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 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
- 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
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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