Barley Free Baked Falafel with Tahini Sauce
Crispy on the outside, herby and tender within, these baked chickpea patties deliver everything you love about classic street-food falafel without a drop of oil in a deep fryer. The base is built entirely from chickpeas, fresh parsley, cilantro, garlic, and warm spices like cumin, coriander, and turmeric — not a trace of barley or any grain-based binder in sight. Chickpea flour does the binding work here, keeping the whole recipe naturally free from barley while still giving each patty that satisfying, firm bite. Patting the chickpeas completely 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 tahini, fresh lemon juice, garlic, and a splash of cold water — comes together in minutes and adds a creamy, nutty richness that makes every bite feel complete. Whether you tuck these into a wrap, pile them over greens, or serve them straight off the platter with lemon wedges, this is the kind of recipe that earns a permanent spot in your weeknight rotation.
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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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