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 Tahini Yogurt Sauce [Vegan]

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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.


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