Baked Falafel

The best tasting falafel you’ll ever make. And yes, they’re baked and full of fresh herbs.

A delicious, healthy, ageless version of one of my favorite foods – falafel! With a lemony tahini sauce drizzled over it, served in a lettuce wrap with fresh cucumber and tomato this is a soul satisfying meal.

Baked Falafel with Tahini Sauce

Prep Time 12 hours 30 minutes
Cook Time 30 minutes
Total Time 13 hours
Servings 8
Author Tania Van Pelt


  • cups dried chickpeas
  • 2 garlic cloves, chopped
  • 1 small onion, quartered
  • 2 teaspoons ground cumin
  • ¼ teaspoon ground cayenne
  • ½ cup fresh parsley, stems and leaves, chopped
  • ½ cup fresh cilantro, stems and leaves, chopped
  • 1 lemon, juiced
  • Sea salt and fresh black pepper
  • 2 teaspoons bakings soda
  • 2 tablespoons olive oil

For the Tahini Lemon Dressing

  • ½ cup tahini
  • 1 lemon, juiced
  • Water as needed
  • Salt and pepper to taste

For the Salad

  • 2 medium-sized cucumber diced
  • 2 tomatoes diced
  • 10 leaves of Romaine lettuce
  • Pita optional


  1. Put the chickpeas and 1 teaspoon baking soda in a large bowl and cover with water by 3 or 4 inches—the beans will triple in volume as they soak. Soak for 12 to 24 hours, checking once or twice to see if you need to add more water to keep the beans submerged.
  2. Heat the oven to 375°F. Drain the chickpeas and transfer them to a food processor with the garlic, onion, cumin, cayenne, cilantro, parsley, 1 teaspoon of salt, fresh pepper, baking soda, and lemon juice. Pulse until everything is minced but not pureed, stopping the machine and scraping down the sides if necessary; add water tablespoon by tablespoon if necessary to allow the machine to do its work, but keep the mixture as dry as possible. (I didn't need any water, thanks to the lemon juice.) Taste and adjust the seasoning, adding more salt, pepper, or cayenne as needed.
  3. Grease a large rimmed baking sheet with 2 tablespoons of the oil. Roll the bean mixture into 20 balls, about 1½ inches each, then flatten them into thick patties. Bake until golden all over, 10 to 15 minutes on each side.
  4. Meanwhile, whisk the tahini, juice from 1 lemon, and 1 teaspoon salt with ½ cup water in a small bowl until smooth. Taste and adjust the seasoning and serve the falafel drizzled with the sauce.
  5. Serve with salad of cucumber and tomato dressed with tahini sauce on lettuce leaves or in pita.

Recipe Notes

Adapted from Mark Bittman's book "The VB6 Cookbook"