How to Make Crispy Baked Falafel with Tahini Sauce: A Healthy & Flavorful Dish

Love falafel but want a healthier, oil-free version? This crispy baked falafel is just as flavorful and satisfying as the traditional fried version—without all the excess oil! Made with chickpeas, fresh herbs, and warm spices, these golden-brown falafels pair perfectly with a creamy homemade tahini sauce.

Falafel is a flavorful, protein-packed Middle Eastern dish made from chickpeas, herbs, and spices. Traditionally, falafel is deep-fried, but this baked version gives you all the crispy texture and delicious taste with less oil. Paired with a creamy tahini sauce, these crispy baked falafels make a perfect appetizer, snack, or meal served in wraps, bowls, or salads.

In this recipe, we’ll show you how to make crispy baked falafel step by step, including the best baking techniques for maximum crunch. Whether you serve them in pita wraps, bowls, or as a snack, this Middle Eastern-inspired dish will quickly become a favorite. Let’s get cooking!

1. Ingredients for Crispy Baked Falafel

Main Ingredients

• One and a half cups dried chickpeas (soaked overnight) or one can (15 oz) chickpeas, drained
• Half cup fresh parsley, chopped
• Quarter cup fresh cilantro, chopped
• Three garlic cloves, minced
• One small onion, chopped
• One teaspoon ground cumin
• One teaspoon ground coriander
• Half teaspoon paprika
• Half teaspoon salt
• Quarter teaspoon black pepper
• One tablespoon lemon juice
• One tablespoon olive oil
• Two tablespoons chickpea flour or all-purpose flour
• One teaspoon baking powder

For the Tahini Sauce

• Quarter cup tahini
• Two tablespoons lemon juice
• One garlic clove, minced
• Quarter teaspoon salt
• Two tablespoons water (adjust for consistency)

2. How to Prepare Falafel Mixture

Step 1: Soak the Chickpeas (If Using Dried)

1. Rinse one and a half cups of dried chickpeas and place them in a bowl.
2. Cover with at least 3 inches of water and soak overnight (8-12 hours).
3. Drain and pat dry before using.

Step 2: Blend the Falafel Mixture

1. Add soaked chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, paprika, salt, and black pepper to a food processor.
2. Pulse until finely chopped but not puréed. The mixture should have a coarse, grainy texture.
3. Add lemon juice, olive oil, chickpea flour, and baking powder and pulse a few more times.
4. Transfer the mixture to a bowl, cover, and chill in the fridge for 30 minutes.

3. Shaping and Baking the Falafel

Step 1: Preheat the Oven

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2: Shape the Falafel

1. Use a tablespoon or small ice cream scoop to scoop out equal portions.
2. Roll into small balls or slightly flattened patties.
3. Arrange on the baking sheet, leaving space between each falafel.

Step 3: Bake Until Crispy

1. Brush the falafel lightly with olive oil or spray with cooking oil.
2. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

4. Making the Tahini Sauce

Step 1: Combine the Ingredients

1. In a small bowl, whisk together tahini, lemon juice, garlic, salt, and water.
2. Stir until the sauce is smooth and creamy.
3. Adjust the thickness by adding more water or lemon juice.

5. Serving Suggestions

These baked falafels are versatile and can be served in multiple ways:

Falafel Wrap or Pita

• Stuff falafel into pita bread with lettuce, tomatoes, cucumbers, and tahini sauce.

Falafel Salad Bowl

• Serve over greens, quinoa, or couscous with Mediterranean toppings like olives, feta, and tzatziki.

Falafel with Hummus

• Serve as an appetizer with hummus, tahini sauce, and fresh veggies for dipping.

Falafel Mezze Platter

• Add to a platter with grilled vegetables, olives, hummus, and pita bread.

6. Storage and Reheating Tips

How to Store Leftovers

• Store in an airtight container in the fridge for up to 4 days.
• Freeze uncooked falafel patties on a baking sheet, then transfer them to a freezer bag for up to 3 months.

How to Reheat Falafel

• Oven: Bake at 375°F for 5-7 minutes.
• Air Fryer: Heat at 350°F for 3-4 minutes.
• Avoid microwaving, as it makes falafel soft.

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FAQs

1. Can I air-fry these falafels instead of baking?

Yes! Air fry at 375°F for 12-15 minutes, flipping halfway through for even crisping.

2. Why is my falafel falling apart?

If the falafel mixture is too wet, add one extra tablespoon of chickpea flour to help bind it. Also, ensure you’re using soaked, uncooked chickpeas, not canned.

3. Can I use canned chickpeas instead of dried?

Canned chickpeas have too much moisture, which can make falafel mushy instead of crispy. If using canned, pat them very dry and add more chickpea flour to absorb excess moisture.

4. How do I make falafel gluten-free?

Use chickpea flour, oat flour, or gluten-free breadcrumbs instead of all-purpose flour.

5. Can I add extra vegetables to the mixture?

Yes! Grated carrots or zucchini can be added, but squeeze out excess moisture before mixing.

6. What can I use instead of tahini in the sauce?

Try using Greek yogurt, almond butter, or hummus as an alternative dip.

7. How do I make falafel spicier?

Add a pinch of cayenne pepper or chopped jalapeño to the falafel mixture for extra heat.

8. Can I pan-fry these instead of baking?

Yes! Heat 2 tablespoons of oil in a pan over medium heat and cook for 3-4 minutes per side until crispy and golden brown.

9. How do I serve falafel for meal prep?

Store falafel separately from fresh veggies and pita. Reheat before assembling into wraps or bowls for the best texture.

10. Can I double the recipe?

Absolutely! Make a larger batch and freeze extra falafel for an easy meal later.