Dairy Free Baked Falafel with Tahini Sauce
Crispy on the outside, herby and tender within, these baked chickpea patties are the kind of crowd-pleaser that disappears fast no matter who's at the table. The combination of fresh parsley, cilantro, cumin, coriander, and turmeric gives every bite a deeply aromatic, layered flavor that feels anything but simple. Baking instead of frying keeps things lighter and far less messy, while brushing the patties with olive oil on both sides ensures that satisfying golden crust without a drop of dairy anywhere in sight. The creamy tahini sauce — built from tahini, fresh lemon juice, and grated garlic — is naturally rich and luscious on its own, so you won't miss a butter- or cream-based dip for even a second. A quick chill in the fridge before shaping is the small step that makes the mixture hold together beautifully and come out of the oven firm and golden rather than crumbly. Serve them straight from the pan with a generous drizzle of sauce and a squeeze of lemon for a dish that works as an appetizer, a weeknight dinner, or the star of a mezze spread.
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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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