Vegan Baked Falafel with Tahini Sauce
Crispy on the outside, tender and herb-packed on the inside, these golden patties deliver everything you want from a great falafel — without a drop of oil for deep-frying. The oven does the heavy lifting here, and a smart trick of thoroughly drying the chickpeas before processing means you get that satisfying crust without the splatter or the mess. Fresh parsley and cilantro, warm cumin and coriander, and a hit of turmeric give the mixture serious depth, while a short rest in the fridge firms everything up so the patties hold their shape beautifully on the baking sheet. Every single ingredient in this recipe is plant-based by nature, so there's no swapping or substituting required — it just works. The tahini sauce comes together in minutes 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 these straight from the oven with lemon wedges and a scatter of fresh parsley, and you've got a dish that feels restaurant-worthy but is completely achievable on 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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