Beef Free Baked Falafel with Tahini Sauce
Crispy on the outside, tender and herb-packed on the inside, these baked falafel patties deliver everything you want from the classic street-food staple — without a drop of beef or any meat at all. The base is built entirely on chickpeas, fresh parsley, cilantro, and a warm blend of cumin, coriander, and turmeric, so the flavor is bold and deeply satisfying on its own terms. A few smart technique moves make all the difference here: thoroughly drying the chickpeas before processing prevents steaming in the oven, and a 30-minute chill in the fridge firms the mixture so the patties hold their shape beautifully. Brushing olive oil directly onto the parchment and over the tops of the patties gives you that golden, crunchy crust you'd normally only expect from deep-frying. The tahini sauce comes together in minutes — just tahini, fresh lemon juice, grated garlic, and a little cold water whisked to a silky, pourable consistency that's genuinely addictive. This is the kind of plant-forward recipe that doesn't ask you to compromise on anything, and it's flexible enough to serve as a main, a mezze spread centerpiece, or tucked into a wrap with whatever you have on hand.
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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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