Falafel is a staple in Eastern Mediterranean cuisine.  They are flavorful patties or balls of ground chickpeas, herbs, and spices. They’re typically fried, but I promise if you bake them, you won’t miss out on the delicious blend of chickpeas and earthy spices!  

Baked Falafel with Garlic Tahini Sauce


  • Food processor or blender
  • Large bowl
  • Large saucepan
  • Baking sheet
  • Parchment paper
  • Knife
  • Cutting board
  • 2-inch scoop or large spoon
  • Whisk
  • Small bowl
  • Measuring cups/spoons


Falafel Ingredients:

  • 1 cup uncooked chickpeas rinsed and drained making sure to discard small stones or foreign matter*
  • ½ cup chopped shallot or yellow onion
  • 3 garlic cloves
  • 1 teaspoon lemon zest
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¾ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon baking powder
  • 1 cup chopped fresh cilantro leaves and stems patted dry
  • 1 cup chopped fresh parsley leaves and stems patted dry
  • 1 tablespoon extra-virgin olive oil plus more for drizzling

Garlic Tahini Sauce Ingredients:

  • ½ cup plain Greek yogurt
  • ¼ cup tahini
  • 3 tablespoons water
  • 2 tablespoons fresh lemon juice or more for desired consistency
  • 1 cloves garlic minced
  • ½ teaspoon ground cumin
  • Salt and black pepper to taste


For Chickpeas:

  • Add uncooked chickpeas to a large bowl and cover with several inches of water.  Soak for 8-12 hours. 
  • Drain and rinse chickpeas and add to a large saucepan.  Cover with several inches of water.
  • Bring to a boil then turn heat down to a simmer.  Simmer until tender, about 1-2 hours. 

For Falafel:

  • Preheat oven to 400°F and line a large baking sheet with parchment paper.
  • In a large food processor, place chickpeas (note: the chickpeas will have expanded during the soak time, be sure to use ALL of them here), shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and olive oil.
  • Pulse until well combined but not pureed. Use a spatula to scrape down the sides of the bowl as needed. 
  • Use a 2-tablespoon scoop and your hands to form the mixture into 12 to 15 thick patties (be careful not to pack them too tight or your falafel will be dense). If they're not holding together, give the mixture a few more pulses in the food processor.
  • Place the patties on the baking sheet. Drizzle generously with olive oil (this is the key to making these moist and crisp since we're not frying) and bake for 8-10 minutes. Flip and bake for 5-8 minutes until golden brown and crisp on the outside.

For Garlic Tahini Sauce:

  • Whisk all ingredients in a small bowl until well blended.
  • Cover and refrigerate for 1 hour.
  • Serve falafel with Garlic Tahini Sauce drizzled on top!


*Canned chickpeas cannot be substituted in this recipe, or your falafel will turn out mushy.
Recipe adapted from Love & Lemons