Capsaicin Free Baked Falafel with Tahini Sauce
Crispy on the outside, tender and herb-packed on the inside, these baked chickpea patties deliver everything you love about classic street-food falafel without a drop of oil hitting a deep fryer. The recipe calls for skipping the cayenne entirely — it's listed as optional and simply left out — so you get all the warmth of cumin, coriander, and turmeric without any heat that could trigger capsaicin sensitivity. Fresh parsley and cilantro do a lot of heavy lifting here, giving the mixture a bright, grassy flavor that makes each bite feel genuinely vibrant rather than bland or "safe-food" boring. The trick to getting that satisfying golden crust in the oven is patting the chickpeas completely dry before processing and chilling the shaped patties before they hit the oiled baking sheet — steps that are worth every minute of patience. The tahini sauce comes together in one small bowl with lemon juice, garlic, and cold water whisked in gradually until it's silky and pourable, and it's the kind of condiment you'll want to drizzle on everything else in your fridge. Whether you tuck these into a wrap, pile them over greens, or just eat them straight off the platter with lemon wedges, this is a recipe that proves comfort food doesn't need any heat to feel deeply satisfying.
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)
Can be omittedcayenne pepper
- 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!