Crispy on the outside, tender and herb-packed on the inside, these baked falafel patties deliver everything you want from the classic street food — without a drop of oil for deep-frying. The base is built entirely from chickpeas and chickpea flour, so there's no grain of any kind in the mix, making it a naturally safe choice for anyone navigating grain sensitivities without having to hunt down specialty substitutes. Fresh parsley, cilantro, garlic, and a warm trio of cumin, coriander, and turmeric do serious flavor work here, giving each patty that bright, aromatic punch that makes falafel so craveable. The trick to getting them golden and firm rather than soft and steamy is thoroughly drying the chickpeas and chilling the shaped patties before they hit the oven — steps that are worth every minute. The tahini sauce comes together in one bowl with lemon juice, garlic, and a little cold water whisked in until it's silky and pourable, and it's the kind of condiment you'll want to drizzle on everything. Serve them straight from the oven with lemon wedges and a scatter of fresh parsley, and they disappear fast.
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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.
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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