Celery 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 oil for deep-frying. The base is built from chickpeas, fresh parsley, cilantro, onion, garlic, and a warm trio of cumin, coriander, and turmeric — bold, aromatic flavors that come together entirely from whole, straightforward ingredients. One thing that makes this recipe genuinely reliable is the technique: patting the chickpeas completely dry and chilling the shaped patties before they hit the oven means you get a firm, golden crust rather than a soft, steamed disappointment. The silky tahini sauce — just tahini, lemon juice, garlic, and a little cold water — comes together in minutes and ties the whole plate together with a nutty, bright finish. For anyone navigating ingredient sensitivities, the entire ingredient list is refreshingly clean, with no hidden fillers or produce you'd need to pick around. Whether you pile these into a wrap, serve them over greens, or just dip them straight into that sauce, 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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