Baked Falafel with Tahini Yogurt Sauce
Crunchy exterior giving way to a tender, herb-studded interior, these oven-baked chickpea patties deliver satisfying texture with bright lemon and warm spice notes. Roasting instead of deep-frying keeps them lighter while still crisping edges and concentrating the chickpea flavor.
Substitute canned chickpeas with cooked dried chickpeas if preferred (see tip). Swap parsley or cilantro independently depending on what you like; add a pinch of chili flakes for heat. For a gluten-free version, replace the all-purpose flour with chickpea flour or a 1:1 gluten-free flour blend.
Serve on warm flatbread, inside pita with tomato and cucumber, or atop a salad for a meatless main. These hold well in the fridge for up to 4 days and are excellent reheated in a hot oven or air fryer for a few minutes to restore crispness — ideal for make-ahead lunches, casual dinners, or picnic spreads.
How to Make It
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1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly brush with 1 teaspoon of olive oil.
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2
Pulse the chickpeas in a food processor in 2–3 short bursts until coarsely ground but not paste-like (some texture should remain). Transfer to a bowl.
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3
Add the onion, garlic, parsley, cilantro, ground cumin, ground coriander, baking powder, flour, salt, black pepper, lemon zest, and 1 tablespoon lemon juice to the bowl with chickpeas.
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4
Mix the ingredients together with a spoon, then use your hands to combine until the mixture holds together when pressed. If it seems too wet, add up to 1 tablespoon more flour; if too dry, add 1 teaspoon water.
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5
Form the mixture into 12 even patties or small balls (about 1.5 inches each). Place them on the prepared baking sheet spaced slightly apart.
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6
Brush the tops of the patties with the remaining olive oil and bake for 10 minutes. Flip each patty, brush the other side with oil, then bake another 8–10 minutes until golden and crisp at the edges.
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7
While the patties bake, whisk together the plain yogurt, sesame paste, remaining 1 tablespoon lemon juice, and water in a small bowl until smooth. Taste and add salt if needed.
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8
Remove the patties from the oven and let rest 2 minutes. Serve warm drizzled with the sesame-yogurt sauce and sprinkled with sumac if using.