Turkey Free Baked Falafel with Tahini Sauce
Crispy on the outside, tender and herb-packed on the inside, these baked chickpea patties deliver everything you want from a great falafel without a drop of oil in a deep fryer. The secret to getting that golden crust is thoroughly drying the chickpeas before processing and chilling the mixture before shaping — two small steps that make a genuinely big difference in texture. Fresh parsley, cilantro, garlic, and a warm trio of cumin, coriander, and turmeric give every bite serious depth, while the bright, garlicky tahini sauce ties it all together beautifully. Because this recipe is built entirely from pantry staples and fresh produce, there's no need to scrutinize labels for hidden poultry-derived additives or worry about what's lurking in a pre-made mix. The baking method also means you can get a full tray of evenly browned patties without standing over a stovetop, which makes this genuinely weeknight-friendly. Serve them straight off the pan with a generous drizzle of sauce and a squeeze of lemon, and they disappear fast.
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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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