Ginger 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 classic Middle Eastern staple — without a drop of oil in a deep fryer. Fresh parsley, cilantro, garlic, and warm spices like cumin, coriander, and turmeric do all the heavy lifting here, building layers of flavor that feel anything but simple. Because the entire spice lineup is straightforward and easy to verify, this is a great option for anyone navigating a sensitivity that can hide in spice blends or pre-made sauces at restaurants and grocery stores. The oven method is genuinely brilliant — patting the chickpeas dry, chilling the mixture, and baking on an oiled sheet gives you that satisfying golden crust without the mess or the guesswork. The silky tahini sauce comes together in minutes with just lemon juice, garlic, water, and salt, and it drapes over the warm patties in a way that makes the whole plate look like it came from a proper café. Serve them with extra lemon wedges and a scatter of fresh parsley and you've got a crowd-pleasing meal that's as beautiful as it is satisfying.
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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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