Artificial Flavors Free Baked Falafel with Tahini Sauce
Crispy on the outside, tender and herb-packed on the inside, these baked falafel patties deliver everything you love about the street-food classic without a drop of frying oil. Every ingredient here is whole and recognizable — chickpeas, fresh parsley, cilantro, warm spices, and a splash of olive oil — so you never have to second-guess what's actually in your food. That matters more than people realize with store-bought falafel mixes, which often sneak in flavor enhancers and additives to compensate for shortcuts. Here, the flavor comes entirely from real cumin, coriander, turmeric, and a generous handful of fresh herbs, which means the ingredient list is as clean as it gets. The technique is straightforward: a quick pulse in the food processor, a chill in the fridge to firm everything up, then a hot oven does the heavy lifting. The tahini sauce — just tahini, fresh lemon juice, garlic, and water — comes together in minutes and adds a creamy, tangy finish that makes the whole plate feel restaurant-worthy. It's the kind of recipe you'll want to keep on rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!