Nutmeg Free Baked Falafel with Tahini Sauce
Crispy on the outside, tender and herb-packed on the inside, these baked patties deliver everything you want from a great falafel without a drop of oil hitting a deep fryer. Fresh parsley, cilantro, cumin, coriander, and turmeric do all the heavy lifting here, building layers of warm, earthy flavor that feel anything but plain. The spice blend is completely transparent — what you see in the ingredient list is exactly what goes into the bowl, so there's no guesswork about hidden seasonings that might sneak in unwanted aromatics. Patting the chickpeas thoroughly dry and chilling the mixture before shaping are the two small steps that make the difference between falafel that holds together beautifully and one that crumbles on the pan. The tahini sauce comes together in minutes with just lemon juice, garlic, and cold water whisked in gradually until it's silky and pourable — it's the kind of condiment you'll want to drizzle on everything. Serve these straight from the oven with lemon wedges and a scatter of fresh parsley for a meal that looks impressive but is genuinely approachable for a weeknight.
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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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