Pork Free Baked Falafel with Tahini Sauce
Crispy on the outside, tender and herb-packed on the inside, these baked falafel patties are the kind of dish that makes you wonder why you ever ordered takeout. Fresh parsley, cilantro, cumin, coriander, and turmeric work together to give every bite a deeply aromatic, earthy flavor that feels anything but plain. The whole recipe is built entirely from plant-based pantry staples and fresh herbs, so there's zero concern about hidden pork-derived ingredients sneaking in — something that can be a real headache with store-bought or restaurant versions. Baking instead of frying keeps things approachable without sacrificing that satisfying golden crust, especially when you give the chickpeas a proper pat-dry and let the mixture chill before shaping. The tahini sauce comes together in minutes — just tahini, fresh lemon juice, garlic, and a little cold water — and it drapes over the warm patties in a way that's genuinely hard to resist. Serve them with lemon wedges and a scatter of fresh parsley and you've got a centerpiece that's as beautiful as it is crowd-pleasing.
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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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