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Baked Falafel With Fresh Herbs and Tahini Yogurt Sauce [Vegan]

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Fresh herbs really make the flavor of falafels stand out. The fresher the better – if you have an herb garden, you are in luck. But if not, they're delicious regardless. Brushing the falafels generously with extra virgin olive oil helps them get crisp and golden in the oven so you won't miss out on that crunchy texture that you normally get from frying.

Baked Falafel With Fresh Herbs and Yogurt Tahini Sauce [Vegan]

This Recipe is :



For the Falafels:

  • 2 cloves garlic
  • 2 scallions
  • 1/4 cup fresh parsley
  • 1/4 cup fresh cilantro
  • 2 15.5-ounce cans low sodium chickpeas, drained and rinsed
  • 1/4 cup white whole wheat flour
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil

To Make the Tahini Yogurt Sauce:

  • 2 tablespoons tahini
  • 2 tablespoons vegan yogurt
  • 1 tablespoon lemon juice
  • 2-3 tablespoons warm water


  1. Preheat oven to 375°F.
  2. Place the garlic, scallions, parsley, and cilantro in the bowl of a food processor and puree until finely chopped. Add the chickpeas, flour, cumin, coriander, baking powder, salt, pepper, and lemon juice. Pulse until the ingredients are incorporated and the chickpeas are ground but not totally smooth.
  3. Grease a large rimmed baking sheet with 1 1/2 tablespoons oil.  Roll the chickpea mixture into 16 balls, approximately 1 1/4-inches each.  Flatten each ball slightly to form thick patties and place them on the prepared pan.  Brush the tops with the remaining 1 1/2 tablespoons oil.
  4. Bake in the upper 1/3 of the oven for 15 minutes, then flip and cook another 10-15 minutes until done.
  5. Meanwhile, make the tahini yogurt sauce by whisking the tahini, yogurt, lemon juice, and warm water together in a bowl. Taste and add a pinch of salt if needed.
  6. Serve the falafel with whole wheat pita, shredded lettuce, diced tomatoes, and sliced cucumbers. Drizzle tahini yogurt sauce on top.  Serve extra sauce on the side.





I’m an Emergency Medicine physician, mom, culinary school graduate, recipe developer and cookbook author. Several years after embarking on my medical career, I decided to pursue my passion for cooking by enrolling in culinary school. Now my time is spent in two distinct ways- part of the week I’m a doctor in a busy Emergency Room and the rest of the week I keep busy developing recipes, blogging and running after my amazing little girl. My goal is to share my medical and culinary knowledge with others, to empower them so that they can make smart diet and lifestyle choices.



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19 comments on “Baked Falafel With Fresh Herbs and Tahini Yogurt Sauce [Vegan]”

Click to add comment
Loren Estes
2 Years Ago

Ginger Estes let's make these

Ginger Estes
05 Jan 2016

Yes please!

Keri Veevers
2 Years Ago

Wendy Nut Nut Goodsell it's all about the falafel xx

Angie Perry Wright
2 Years Ago

Becky Wright

Becky Wright
05 Jan 2016


Lisa Falcon G
2 Years Ago

Sarah Ann Davis can we try to make these?

Johi Toro
2 Years Ago

Urs Garcia

Mercedes Garcia
2 Years Ago

Marina Mimi-Chan Garcia

Stephanie Rhone
2 Years Ago

Chris Nguyen

Eileen Thorner Krigstein
2 Years Ago

Ooh, yum!

Julia Carrasquillo
2 Years Ago

Jonathan D Carrasquillo

Dragan Zecevic
2 Years Ago

Tayla Lukas


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