Gluten Free Baked Falafel with Tahini Sauce
Crispy on the outside, herb-packed and tender within, these baked chickpea patties deliver everything you love about classic street-food falafel — without a drop of frying oil or a single gram of gluten. Traditional falafel recipes are naturally grain-free at heart, but many versions sneak in wheat flour as a binder, making store-bought and restaurant options a real gamble. Here, chickpea flour does the binding work beautifully, keeping every ingredient on the safe side while adding a subtle nuttiness that actually improves the flavor. The food processor does the heavy lifting, blitzing chickpeas with fresh parsley, cilantro, garlic, onion, and a warm trio of cumin, coriander, and turmeric into a coarse, fragrant mixture that holds together perfectly after a quick chill in the fridge. A hot oven and a well-oiled baking sheet take care of the golden crust — no deep fryer required. The tahini sauce comes together in minutes with just lemon juice, garlic, and a splash of cold water whisked to a silky, drizzleable consistency that ties the whole plate together. Whether you're cooking for a crowd or just craving something bold and satisfying on a weeknight, this one is a genuine keeper.
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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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