Xanthan Gum Free Baked Falafel with Tahini Sauce
Crispy on the outside, tender and herb-packed on the inside, these baked falafel patties deliver everything you want from the classic street-food staple — without a drop of oil in a deep fryer. The secret to getting that satisfying golden crust in the oven comes down to two things: thoroughly drying the chickpeas before processing and chilling the mixture so the patties hold their shape and firm up beautifully. Chickpea flour does all the binding work here, so there's no need for any gums or stabilizers that can sneak into store-bought or restaurant versions. Fresh parsley, cilantro, garlic, and a warm trio of cumin, coriander, and turmeric give the patties a deeply aromatic, layered flavor that tastes anything but simple. The tahini sauce comes together in minutes — just whisk, add a splash of cold water at a time, and watch it transform into a silky, garlicky drizzle that makes every bite sing. This is the kind of recipe that works just as well tucked into a pita as it does served over a grain bowl or alongside a crisp salad.
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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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