Walnut Free Baked Falafel with Tahini Sauce
Crispy on the outside, herby and tender within, these baked chickpea patties deliver everything you love about classic street-food falafel without a drop of oil in a deep fryer. The secret is thoroughly drying the chickpeas before processing and chilling the mixture so the patties hold their shape and develop that gorgeous golden crust in the oven. Fresh parsley, cilantro, cumin, coriander, and turmeric do the heavy lifting on flavor, making every bite fragrant and satisfying. The accompanying tahini sauce — just sesame paste, lemon juice, garlic, and a splash of cold water — comes together in minutes and is silky enough to drizzle over the whole platter. Because every ingredient here is straightforward and plant-based, there's no need to scan labels for hidden nut additions or worry about cross-contact from packaged sauces. This is the kind of recipe that works just as well for a casual weeknight dinner as it does for a spread when friends come over, and the leftovers reheat beautifully. Serve with lemon wedges and extra sauce on the side, and watch the platter disappear.
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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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