Baked Falafel with Tahini Sauce

If you’ve been around my kitchen for a while, you know I love keeping things simple but tasty. Baked Falafel with Tahini Sauce is one of those recipes that always makes its way into the weekly rotation. It’s not fussy, uses everyday ingredients like 1 (15 oz) can chickpeas, drained and rinsed, and the end result feels way more special than the effort it takes. Honestly, it’s the kind of meal that makes you look like you planned ahead, even if you just threw it together at the last minute.

I usually make this when friends come over or when I just want something comforting without hovering over the stove for hours. The beauty of baked falafel with tahini sauce is that you can adapt it to what you have on hand. Some weeks I stick to the recipe exactly, and other weeks I’ll swap an herb, add an extra squeeze of citrus, or toss in some seasonal veggies. Either way, it always turns out satisfying and delicious.

Another reason I love this dish is how flexible it is with sides. You can keep it simple with a green salad and bread, or dress it up with roasted vegetables and grains. I’ve even used leftovers as the base for next-day lunches—tucked into wraps, tossed on top of salad, or reheated for a quick dinner. It’s a real workhorse of a recipe.

If you’re new to cooking or just looking for something reliable to add to your rotation, give this baked falafel with tahini sauce a try. The flavors are classic, the steps are straightforward, and you’ll feel accomplished pulling it out of the oven or off the stove. Let’s get into the recipe, but don’t skip the tips and FAQs—I’ve included some notes to help you make it your own.

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup onion, chopped
• 2 cloves garlic, minced
• 1/4 cup parsley
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp kosher salt
• 2 tbsp olive oil, divided
• 2 tbsp flour (or chickpea flour)
• For sauce: 3 tbsp tahini + 2 tbsp lemon juice + water to thin + pinch salt

Instructions

1. Heat oven to 425°F (220°C). Pulse chickpeas, onion, garlic, parsley, spices, salt, 1 tbsp oil, and flour until coarse paste.
2. Form 12 patties; brush with remaining oil; bake 10 minutes per side.
3. Whisk tahini and lemon with water and salt; serve with falafel.

Tips

• Don’t over-process; keep some texture.
• Chill mixture 15 minutes if too soft to shape.

FAQs

Q: Use dried chickpeas?
A: Yes—soak and cook first for best texture.

Q: Air fryer?
A: 375°F (190°C) about 10–12 minutes, flipping once.