Cinnamon Free Baked Falafel with Tahini Sauce
Crispy on the outside, tender and herb-packed on the inside, these baked chickpea patties deliver everything you want from a great falafel without a drop of oil hitting a deep fryer. The flavor comes from a generous handful of fresh parsley and cilantro, plus cumin, coriander, and turmeric — a warm, earthy spice blend that's completely free of cinnamon at every step. That matters more than you might think, since cinnamon sneaks into a surprising number of Middle Eastern spice mixes and store-bought falafel blends, making homemade the far safer route. The food processor does the heavy lifting, and a short chill in the fridge firms the mixture so the patties hold their shape beautifully in the oven. Flipping them halfway through is the key to getting that deep golden crust on both sides. The tahini sauce — just tahini, lemon juice, garlic, and a little cold water — comes together in minutes and adds a creamy, tangy finish that makes the whole plate feel restaurant-worthy. It's an easy, satisfying meal you can feel completely confident about from the first ingredient to the last drizzle.
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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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