Nitrate & Nitrite Free Baked Falafel with Tahini Sauce
Crispy on the outside, tender and herb-packed on the inside, these baked chickpea patties are the kind of plant-forward meal that earns a permanent spot in your weekly rotation. Every ingredient here is whole and unprocessed — chickpeas, fresh parsley, cilantro, garlic, warm spices, and a drizzle of olive oil — so there's nothing hidden to worry about. That matters more than it sounds, because processed and cured foods are where nitrates and nitrites most commonly sneak in, and this recipe sidesteps all of that entirely by sticking to real, recognizable pantry staples. The tahini sauce comes together in minutes with just tahini, fresh lemon juice, garlic, and a splash of cold water, and it's the kind of silky, nutty drizzle that makes everything taste more special. Chilling the falafel mixture before baking is the small step that makes a big difference — it firms everything up so the patties hold their shape and develop that gorgeous golden crust in the oven. Serve them straight off the pan with lemon wedges and a scatter of fresh parsley, and you've got a dinner that looks impressive without requiring much effort at all.
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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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