Chestnut Free Baked Falafel with Tahini Sauce
Crispy on the outside, tender and herb-packed on the inside, these baked patties deliver everything you want from a great falafel without a drop of oil from a deep fryer. The base is built entirely from chickpeas, fresh parsley, cilantro, garlic, and warm spices like cumin, coriander, and turmeric — nothing obscure, nothing that raises flags for tree nut sensitivities. Chestnuts can sneak into unexpected places in Middle Eastern-inspired dishes, especially in restaurant versions or pre-made mixes, so making this from scratch with straightforward pantry staples puts you fully in control. The trick to getting that golden, firm crust in the oven is patting the chickpeas completely dry before processing and chilling the shaped patties before they hit the baking sheet — steps that are easy but genuinely make a difference. The tahini sauce comes together in minutes with lemon juice, garlic, and a little cold water whisked in until it's silky and pourable, and it's the kind of condiment you'll want to drizzle on everything. Serve these straight from the oven with lemon wedges and a scatter of fresh parsley for a dish that feels restaurant-worthy but is completely homemade and worry-free.
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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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