Name: Vegan Crispy Baked Falafel with Tahini Sauce
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Cuisine: Middle Eastern
Ingredients: 1 cup dried garbanzo beans; 3 cups water; 2 cloves garlic; ½ cup red onion, finely diced; 1 tbsp ground cumin; 1 ½ tsp kosher salt; ⅔ cup chopped flat-leaf parsley; ½ cup chopped cilantro; 1 tbsp lemon juice; ⅓ cup olive oil (for brushing); 2 cloves garlic; 3 tbsp tahini; 3 tbsp lemon juice; ¼ cup hot water; 2 tbsp olive oil; Kosher salt, to taste

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This vegan crispy baked falafel with tahini sauce is one of my favorite go-to recipes when I want something hearty, flavorful, and still light. I get all the garlicky, herby goodness I crave in falafel, but baked instead of fried, making it a little lighter while still giving me that irresistible crunch. The creamy lemon tahini sauce takes everything over the top—I find myself dunking these falafel patties in it more than once!

Why You’ll Love This Recipe

I love that this recipe makes falafel crispy on the outside and tender on the inside without the deep frying. The garbanzo beans, garlic, and herbs create a flavor-packed bite, and the tahini sauce balances everything with a nutty, lemony creaminess. I like that I can make a big batch and use the falafel in salads, wraps, or just as a snack. Plus, this recipe is totally plant-based and allergen-friendly, so it fits into so many different diets.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup dried garbanzo beans
3 cups water
2 cloves garlic
½ cup red onion, finely diced
1 tablespoon ground cumin
1 ½ teaspoons kosher salt
⅔ cup chopped flat leaf parsley
½ cup chopped cilantro
1 tablespoon lemon juice
⅓ cup olive oil

Lemon Tahini Sauce
2 cloves garlic
3 tablespoons tahini
3 tablespoons lemon juice
¼ cup hot water
2 tablespoons olive oil
kosher salt

directions

I preheat the oven to 375°F.
I soak the chickpeas in water for at least 8 hours (up to 24), then drain them.
In a food processor, I pulse the garlic until minced. I add the beans, red onion, cumin, and salt, pulsing until the beans are halfway broken down.
I add parsley, cilantro, and lemon juice, pulsing until the mixture is crumbly but holds together when pressed.
I form the mixture into 12 balls, place them on a sheet pan, and flatten slightly into patties.
I brush both sides generously with olive oil.
I bake for 12 minutes per side until golden and crispy.
While the falafel bakes, I blend garlic, tahini, lemon juice, hot water, and olive oil until smooth, seasoning with salt.
I serve the hot falafel with the lemon tahini dipping sauce.

Servings and timing

This recipe makes 8–10 servings. Prep time takes about 15 minutes, and baking takes 24 minutes total, so in under 30 minutes (plus soaking time), I have fresh, crispy falafel on the table.

Variations

I sometimes swap cilantro with mint for a slightly different flavor. If I’m craving extra spice, I add a pinch of cayenne or chili flakes to the falafel mix. When I want to switch things up, I stuff the falafel into pita with lettuce, tomato, and pickled onions, or crumble them over grain bowls.

storage/reheating

I keep leftover falafel in the refrigerator for up to 4 days. To reheat, I use the oven at 350°F for about 10 minutes so they crisp back up. I also freeze the cooked patties in an airtight container, then reheat them straight from frozen in the oven.

FAQs

Can I use canned chickpeas instead of dried?

I don’t recommend canned chickpeas here because they’re too soft and can make the falafel soggy. Dried chickpeas give me the best texture.

Can I fry these instead of baking?

Yes, I can fry them in 350°F oil until golden. They’ll be extra crispy that way, but I usually prefer the baked version for less oil.

Can I make the falafel mixture ahead of time?

Yes, I prepare the mixture, shape the patties, and keep them in the fridge for up to 24 hours before baking.

Do these freeze well?

Yes, I find that cooking first, then freezing, works best. I reheat them in the oven directly from frozen.

What should I serve with falafel?

I like them in pita wraps with veggies, over salads, in grain bowls, or simply dunked into tahini sauce.

Conclusion

This vegan crispy baked falafel with tahini sauce is a recipe I return to again and again. I love that it’s simple, flavorful, and versatile enough to enjoy in so many ways. With the crunchy outside, tender inside, and creamy sauce, it always satisfies my cravings while staying light and wholesome.