These easy baked falafel with lemon-tahini sauce are crispy from the outside, light tender, crumbly from the inside, and full of bright, Mediterranean flavors. It is surprisingly easy to make your own falafel at home. 

There’s nothing like the flavor of crispy falafel with lemony tahini sauce! This popular traditional Middle Eastern dish is a delicious way to turn vegetarian ingredients into an incredibly tasty meal. The rich nutty flavors of the falafel are balanced out by the creamy tahini sauce and a punch of citrus from the lemon juice, bringing the entire experience over the top.

It may sound daunting to make falafel at home. But, after much trial and error, my recipe for baked falafel, it’s surprisingly easy! To make things even better, baking instead of deep frying leaves you with a healthier but equally flavorful result. 

And I should remember to mention that falafel is vegan and gluten-free.

Scroll down in the post for a complete step-by-step tutorial and essential tips for making the best baked falafel.

What is Falafel?

Falafel is a traditional Middle Eastern street food that has also become popular in the West. It is typically made with chickpeas or fava beans (or a mixture of both), fresh herbs, and spices. It is formed into small patties or balls that are deep-fried. It is usually served in pitta pockets with loads of vegetables and a generous drizzle of tahini sauce.  

Why this recipe works

Healthy and hearty: Chickpeas – the base ingredient for falafel- are rich in plant-based protein, leaving you feeling full and satisfied.

Full of flavor: The herbs and spices used in this recipe add a punch of flavor.

Make ahead, freezer friendly: You can prepare the falafel ahead of time and freeze the uncooked patties for later use.

Ingredients to use for this recipe

• Dried chickpeas, soaked overnight in water and drained. Don’tDon’t use canned chickpeas, as they are too wet, and the patties will be too mushy.
• Extra virgin olive oil
• Onion
• Garlic
• Fresh parsley
• Ground cumin
• Tahini
• Lemon
• Sea salt and freshly ground black pepper
• Water (to reach the desired consistency of the sauce)

For Serving:

• Leafy greens
• Raw/cooked vegetables of choice

How to make Baked Falafel, step by step

A complete printable recipe and the measurements are available in the recipe card below.

Soak chickpeas overnight. 

Cover the dried chickpeas in a large bowl with plenty of water. Let them soak overnight (8 – 12 hours). The size of the chickpeas will increase (it will double) as they soak.

Making the falafel.

When ready to make the falafel, drain the chickpeas well.

Preheat the oven to 400°F. Grease a large-rimmed baking sheet with olive oil.

Make patty mixture. 

Add chickpeas, onion, garlic, parsley, cumin, and olive oil in a food processor. Pulse a couple times to break down the chickpeas, then process until a thick mixture forms. The texture of the mixture should look like a coarse meal.

Form the patties.

Scoop 2 tablespoons of the mixture and form into a patty using your hands. Place the patty on the prepared baking sheet. 

Repeat until you’ve used all of the mixture. This should yield approximately 18 falafel patties.

Transfer the baking sheet to the oven to roast until golden brown and crisp, flipping halfway through the baking time. 

Prepare the Lenon-Tahini Sauce

While the falafel is in the oven, make the tahini sauce. Whisk tahini and lemon juice in a small bowl. Lightly season with salt. 

The mixture will become very thick. Thin tahini sauce to desired consistency by adding 2 tablespoons of water at a time. The amount needed will vary based on the liquid content of your tahini and lemon. 

Serve the Falafel

Serve the crispy falafel patties on a bed of leafy greens and fresh vegetables on the side. Drizzle with lemony tahini sauce. Enjoy!

What to serve with falafel

Serve the falafel on a bed of leafy greens, as in this recipe, to make a meal-worthy salad.

Serve the baked falafel as a sandwich in pita pockets loaded with chopped veggies (tomato, cucumber, arugula, spinach, or lettuce) and a good drizzle of lemon-tahini sauce.

You can also serve them as part of an appetizer platter or as an appetizer or finger food with

or melitzanosalata, or baba ghanoush for dipping.

Notes and Cooking Tips

Always use dried chickpeas soaked in water overnight (8 – 12 hours). They will give falafel a chunky, crunchy, satisfying texture and flavor. 

Canned chickpeas are not recommended for making falafel, as they are too wet, and the patties will be too mushy.

Also, do not cook the soaked chickpeas; for the same reason canned chickpeas are not recommended.

Once cooked, falafel should be golden brown and crispy on the outside and nice and tender inside.

Make-ahead tips and Storing leftovers

Make ahead

You can prepare the falafel mixture and store it in the fridge in an airtight glass container for 1-2 days ahead of time. Then, form it into patties when ready to bake them.

Freeze

Prepare the falafel patties, place them uncooked on a baking sheet lined with parchment paper, and freeze. Once frozen, transfer the patties into a freezer bag and store them in the freezer for up to 1 month. Falafel can be cooked from frozen; you may need to add a minute or two to the cooking time.

Leftovers

Store any leftover falafel patties in an airtight glass container in the refrigerator for up to 4 days.

More Middle Eastern Recipes

• Easy Shawarma-Spiced Chicken
• Quinoa Tabouli
• Roasted Garlic Hummus
• Baba Ghanoush
• Cauliflower tabbouleh (grain-free)

If you don’t recognize a tool or skill I mention, look it up in the Cooking Terms Glossary for more information.

Hungry for more? Browse all my Mediterranean Recipes.

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