Crispy Baked Falafel with Tahini Sauce – A Healthy Take on a Classic
Introduction
Say goodbye to deep-frying and hello to the oven! This baked falafel is packed with vibrant herbs, warm spices, and plant-based goodness. It delivers all the crispy texture you crave—without a pot of oil. Paired with a creamy, tangy tahini sauce, it’s the kind of dish you’ll want to eat straight from the tray.
Perfect in pita wraps, atop salads, or served mezze-style with pickles and veggies, these falafel are simple to make and irresistibly good.
Why I Love This Recipe
Traditional falafel is undeniably delicious—but all that frying can feel a little heavy. This baked version keeps things light, crisp, and full of flavor. It’s weeknight-easy, naturally vegan, and budget-friendly. And if you love smart, healthy food swaps like this mayo-free chicken salad or no-bake energy bites, this one will fit right into your meal prep routine.
Ingredients
For the Baked Falafel:
- 1 can (15 oz) chickpeas, rinsed and drained
- ¼ cup fresh parsley
- ¼ cup fresh cilantro
- 1 clove garlic
- 1 tsp ground cumin
- ½ tsp baking powder
- 2 tbsp whole-wheat flour
- 1 tbsp olive oil, for brushing
For the Tahini Sauce:
- 2 tbsp tahini
- Juice of ½ lemon
- 1 clove garlic, minced
- Water, to thin to desired consistency
Ingredient Swaps & Add-Ins
- Cilantro: Can be replaced with more parsley if preferred.
- Whole-wheat flour: Swap with chickpea flour or all-purpose flour for texture variations.
- Tahini Sauce Add-Ins: A pinch of cumin or cayenne adds extra depth to the sauce.
- Want it spicier? Add chopped jalapeño or red pepper flakes to the falafel mix.
How to Make Baked Falafel
1️⃣ Prep the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
2️⃣ Blend the Falafel Mix
In a food processor, combine the chickpeas, parsley, cilantro, garlic, cumin, baking powder, and flour. Pulse until the mixture is well-blended and slightly coarse. It should be moldable, not mushy.
3️⃣ Shape and Bake
Scoop out tablespoon-sized portions and shape into small patties or balls. Arrange on your prepared baking sheet and brush each falafel lightly with olive oil.
Bake for 20–25 minutes, flipping halfway through, until crisp and golden on both sides.
4️⃣ Make the Tahini Sauce
In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a few tablespoons of water. Keep whisking and adding water until smooth and pourable.
Tips for Success
- Don’t over-blend: A bit of texture helps the falafel stay fluffy.
- Chill the mixture: If time allows, refrigerate the falafel mix for 20–30 minutes to make shaping easier.
- Brush generously: The olive oil on top ensures a crisp exterior even without frying.
Serving Suggestions
Serve your baked falafel warm with any of the following:
- Stuffed in pita with greens, tomatoes, and pickled onions
- On top of a hearty grain bowl or salad
- With a side of roasted veggies and no-bake monster cookie energy balls for a full-meal prep
- As a starter alongside pumpkin delight for a surprisingly light finish
Storage & Leftovers
- Refrigerate: Store baked falafel in an airtight container for up to 4 days.
- Freeze: Freeze before baking for a meal-prep win—just thaw and bake as needed.
- Reheat: Warm in a 350°F oven for 10 minutes or until heated through and crisp.
More Recipes You’ll Love
- A Light Tangy Chicken Salad
- No-Bake Monster Cookie Energy Balls
- 3-Ingredient Chocolate Chip Oatmeal Cookies
- Pumpkin Delight Dessert
- Cajun Chicken Sausage Gumbo
Final Thoughts
This baked falafel with tahini sauce is everything you want from a weekday recipe: quick, satisfying, and packed with flavor. Whether you’re feeding your family or meal prepping for the week, these little patties deliver plant-based comfort with a crisp bite and creamy finish.
Tried it? Share your creations and tag @ChefManiac—I’d love to see your falafel bowls and pita wraps!
Want a spicy variation or gluten-free option? Just ask!
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