This simple falafel recipe is baked—not fried—but still develops a golden exterior and vibrant flavor from fresh herbs and garlic. Using canned chickpeas lets you prepare this falafel in under 30 minutes. They’re gluten-free, vegan, and served with an easy tahini sauce perfect for dipping or drizzling.
I recently got an intense craving for falafel and wanted a quick solution without the overnight soak that traditional recipes call for. Canned chickpeas make it possible to have flavorful falafel fast, and baking them keeps the process simple and lower in oil.
Baked falafel won’t be quite as crunchy as deep-fried versions, but they’re still satisfying. The key is packing in fresh parsley, cilantro, garlic, lemon zest, cumin, cayenne, and salt—lots of bright flavor to make up for skipping the soak and fryer.
I also add a small amount of baking powder to help the falafel lift and stay tender in the oven—useful when starting with soft canned chickpeas instead of soaked dried ones. Chickpea flour helps bind the mixture, but other flours can work if you don’t have chickpea flour on hand.
The method is straightforward: mince the herbs and aromatics in a food processor or blender, add drained chickpeas and a bit of flour, pulse just enough to break up the chickpeas (don’t puree), form into small balls, brush or spray with olive oil, and bake until golden. The recipe makes about 12 bite-size falafel—ideal for pita, salads, or dipping—so consider doubling it if you want more for sharing.
A simple tahini sauce accompanies these falafel: whisk tahini with lemon juice, water, and a pinch of salt and garlic powder, thinning to the desired consistency. A touch of maple syrup or honey can balance any bitterness in the tahini.
If you try this recipe, feel free to leave a comment and share how it turned out. Enjoy these bright, herb-forward baked falafel with tahini for an easy weeknight meal or a flavorful snack.
Easy Baked Falafel with Tahini Sauce [GF + Vegan]
Yields: 12 1-inch falafel balls
Time: 30 minutes
Ingredients:
- 1 15-oz can chickpeas
- 1 cup fresh cilantro (leaves + tender stems), loosely packed
- 1 cup fresh parsley (leaves + tender stems), loosely packed
- zest from 1 large lemon
- 2 large garlic cloves
- 3/4 teaspoon sea salt
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon baking powder
- 2 Tablespoons chickpea flour (see notes below for other flour options)
- olive oil, to spray or brush the falafel before cooking
Instructions:
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper or a silicone baking mat.
- Drain and rinse the canned chickpeas and let them continue to drain while you prepare the rest of the ingredients.
- Place the cilantro, parsley, lemon zest, garlic, salt, cumin, cayenne, and baking powder in a food processor or high-powered blender and process until finely minced.
- Add the drained chickpeas and chickpea flour, then pulse 8–10 times just until the chickpeas are broken up. Use a spatula to combine if needed, taking care not to puree—the mixture should retain some texture.
- Scoop the mixture into 12 small balls (about 2 tablespoons each or use a small cookie scoop). Roll between your palms and gently flatten slightly. Arrange on the prepared sheet pan and brush or spray lightly with olive oil.
- Bake for 10 minutes, flip each falafel, then bake another 10 minutes until golden. Serve immediately with tahini sauce, or store in an airtight container in the refrigerator for up to 4 days.
Tahini Sauce
Ingredients:
- 1/4 cup tahini
- juice of 1 large lemon
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 3 Tablespoons water, plus more to thin if needed
- optional: 1/2 teaspoon maple syrup or honey, to balance bitterness
Instructions:
- Whisk all ingredients together in a small bowl, adding water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Taste and add maple syrup or honey if desired. Store leftovers in the fridge for up to 1 week; stir in a little water before serving if it thickens.
Notes:
FLOUR OPTIONS: I’ve tested this recipe with several flours. The best results came from chickpea flour, organic all-purpose flour, or arrowroot starch—each can be used interchangeably. I do not recommend almond, coconut, or oat flour for this recipe, as they produced less desirable texture.
DOUBLE THIS RECIPE: If doubling, mix carefully and avoid overprocessing the chickpeas. All 24 falafel balls should fit on one sheet pan when spaced about 1 inch apart. The tahini sauce recipe serves well for a double batch if used as a drizzle; double the sauce if you plan to use it for dipping.