This Easy Baked Falafel Recipe with Tahini Sauce is a vegan-friendly Mediterranean-inspired dish packed with fresh herbs, aromatic spices, and a light oat flour base. Served with a tangy, creamy tahini sauce, it’s wholesome, satisfying, and ready in under 40 minutes.

Why You’ll Love This Recipe

• Easy to prepare with no deep frying required

• Packed with vibrant herbs like parsley and cilantro

• Vegan and gluten-free friendly

• Quick enough for busy weeknights

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ½ cup fresh cilantro

• 1 cup fresh parsley

• ½ large red onion

• 3 garlic cloves

• Juice of 1 lemon

• 2 tsp lemon juice (for sauce)

• ¼ cup tahini

• ¼ cup oat flour

• 1 tsp ground cumin

• 1 ½ tsp salt

• ¾ tsp pepper

• 2 tbsp water

Directions

1. Preheat oven to 400°F (205°C). Grease a dark baking sheet with olive or avocado oil.

2. In a food processor, pulse onion, cilantro, parsley, and garlic about three times until roughly chopped.

3. Add chickpeas, lemon juice, cumin, salt, and pepper. Pulse about five times, scraping down the bowl halfway. The mixture should hold together with small chickpea pieces remaining.

4. Remove the blade and gently stir in oat flour.

5. Shape into small patties and place on the prepared baking sheet.

6. Bake for about 20–25 minutes until crisp and golden, flipping halfway through.

7. While baking, whisk together tahini, lemon juice, and 2 tablespoons water to make the sauce. Adjust thickness as needed.

Servings And Timing

• Servings: Approximately 12 falafel patties

• Total time: 35–40 minutes (including prep and baking)

Variations

• Substitute oat flour with chickpea flour or a gluten-free flour blend

• Add coriander, cayenne, or paprika for extra spice

• Mix in fresh dill or mint for a flavor twist

• Bake, then briefly pan-sear for an extra crispy crust

Storage/Reheating

• Store in the fridge for up to 3–4 days in an airtight container

• Reheat in a 375°F oven for 5–7 minutes or in a skillet for crispiness

• Freeze patties on a baking sheet before transferring to a freezer bag; thaw before reheating

FAQs

1. Can I use canned chickpeas instead of dried ones?
   No, canned chickpeas have too much moisture and will make the falafel mushy.

2. Do I need to use oat flour?
   Oat flour works best, but you can use chickpea flour or a gluten-free blend.

3. What if my mixture is too wet?
   Add more oat flour or chill the mixture for 20–30 minutes before shaping.

4. How do I make them extra crispy?
   Use a dark baking sheet, lightly brush with oil, and flip halfway through baking.

5. Can I make falafel ahead of time?
   Yes, prepare the patties in advance and store in the fridge or freezer until ready to bake or reheat.

6. My tahini sauce is too thick—what should I do?
   Add a little water or lemon juice until it reaches your desired consistency.

7. Is this recipe gluten-free?
   Yes, just ensure your oat flour is certified gluten-free.

8. Can I bake all the patties at once if I double the recipe?
   Yes, use multiple baking sheets and rotate them for even cooking.

9. Is this recipe vegan and nut-free?
   Yes, it’s vegan and nut-free. Tahini is made from sesame seeds.

10. What sides go well with falafel?
    Pita bread, hummus, tabbouleh, salads, pickles, and roasted vegetables all pair perfectly.

Conclusion

This Easy Baked Falafel with Tahini Sauce is a healthier twist on a beloved classic, offering all the fresh, zesty, and creamy flavors you crave without the fuss of frying. With its versatility, quick prep time, and wholesome ingredients, it’s a perfect go-to meal for both casual dinners and special gatherings.