Pecan Free Baked Falafel with Tahini Sauce
Crispy on the outside, herby and tender within, these baked chickpea patties deliver everything you want from a great falafel without a drop of oil in a deep fryer. Fresh parsley, cilantro, cumin, coriander, and turmeric do the heavy lifting here, building layers of warm, aromatic flavor that smell incredible the moment they hit the oven. The trick to getting that golden crust is thoroughly drying the chickpeas before processing and chilling the mixture before shaping — two simple steps that make a real difference in texture. A quick rest in the fridge firms everything up so the patties hold their shape beautifully and come out of the oven with crisp, deep-brown edges. The tahini sauce comes together in minutes — just whisk tahini with fresh lemon juice, garlic, and a little cold water until it's silky and pourable, then drizzle it over the hot falafel with abandon. This is the kind of plant-forward recipe that genuinely satisfies, whether you're serving it as a main, tucking it into a wrap, or piling it onto a mezze spread. Tree-nut concerns are a complete non-issue here since every ingredient is straightforward and easy to verify, so you can cook and serve with total confidence.
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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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