These easy baked falafel patties are sturdy with bright, fresh herbs running through them. Perfect for stuffing into pitas and drizzling with this simple, creamy tahini sauce!
My favorite restaurant in college was a hole-in-the-wall Mediterranean joint and I loved their falafel appetizer.
I also loved their crazy music, their interesting paintings and their ability to give me massive amounts of food for so very little money. College dining on the cheap, right?
But their falafel, amazing as it was, was fried. And in recent years, I don’t do fried. Plus, I moved 😉
So after much trial and error, I present my lovely homemade baked falafel patties. They are easy — just mix and form into patties – and they are sturdy. You should be careful not to burn your fingers as you reach for one on the pan straight out of the oven. Cannot resist. Is that just me?
These falafel are bursting with bright flavors from the fresh cilantro and parsley, and they pack a hefty, hearty flavor from all the meaty chick peas. They have a crispy crust on the outside and a soft, creamy inside.
You are going to want to eat falafel forever! Breakfast, lunch, dinner, I’ll eat these any time of day. Doesn’t get any better than those amazing flavors all smushed up together, if you ask me.
They are perfect stuffed into a pita with lettuce and tomato and drizzled with the easy tahini sauce I’ve included in the recipe below. They also are great topped with hummus (alone or in pita or a wrap) and I like them served over salads. I even eat these falafel patties with scrambled eggs and some salsa in the morning!
If you’re feeling particularly ambitious, I highly recommend a massive Mediterranean spread of this baked falafel along with my 5-minute homemade hummus, tabbouleh, some pita bread, a mix of olives and anything else you can scrounge up to go with it.
ALL the delicious flavors in one place. This is the stuff dreams are made of.
Now, a few tips for you on making baked falafel:
- Make small, thick patties. This makes them easier to flip. And then you get a big bite to sink your teeth into.
- Refrigerate the patties after you make them. This is a great step for parties – you don’t have to fuss with them right before the guests come. Or you can freeze them if you’re too eager and want to speed things up. I know I’m impatient when it comes to falafel.
- Spray the baking pan with cooking spray so the patties don’t stick to the pan when you try to flip them.
- Flip carefully. If a couple start to crumble on you, just smash them back together. They will firm up in the second round of baking.
- Let the baked falafel cool for a couple of minutes on the pan and then serve. Once they’ve sat out — and any leftovers you save — they can be a bit crumbly. No worries. You can still stuff the crumbs into some pita bread, or just sprinkle it over a bowl of hummus or on a salad.
Mediterranean food calls to me. It’s in my bones somehow and there’s no denying its temptation. So I submit. Happily.
I hope you will too. Enjoy!
Also, update on the oven, which if you read my last post, is non functional. The new one is going to come sooner than we thought – next week. So excited! Maybe these falafel will be the first thing I make… 🙂
** What’s your favorite way to eat falafel? **
Easy baked falafel and tahini sauce
These easy baked falafel patties are sturdy and have bright, fresh herbs running through them. Goes great with the creamy tahini sauce!
For the falafel
- 2 (14.5 oz.) cans chickpeas (or 3 cups homemade crock pot chickpeas, rinsed and drained
- 1 cup chopped red onion
- 4 cloves of garlic, chopped
- 1/2 cup loosely packed cilantro
- 1/4 cup loosely packed parsley
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- Pita bread, for serving
- Lettuce and tomato, for serving
For the tahini sauce
- 1/4 cup tahini (see notes)
- 2 tablespoons lemon juice
- 2-3 tablespoons of water
- salt and pepper to taste
- Combine the chickpeas, red onion, garlic, cilantro and parsley in a food processor. Process until broken down but still a little chunky.
- Transfer the mixture to a bowl and add the remaining ingredients (through baking soda). Mix well.
- Form the falafel mixture into patties. I like doing small, thick patties - it makes it easier to flip them and they hold together better. Plus, you get a generous bite!
- Place the patties on a plate, then cover and refrigerate for at least 1 hour. Or, you can stick the patties in the freezer for 20-30 minutes.
- Preheat the oven to 400. Remove falafel patties and space them out evenly on a baking pan sprayed with cooking spray.
- Bake at 400 for 20 minutes, then flip carefully. If any of the patties fall apart a little, you can carefully use the spatula and your hand to smush them back together. They firm up by the time they are finished baking.
- Bake another 10-15 minutes, until well browned and firm.
- In the meantime, make the tahini sauce. Mix the tahini, lemon juice, 2 tablespoons of water and a dash of salt and pepper in a small bowl. Add an additional tablespoon of water, if needed, to get it to a drizzling consistency. (It will depend on the thickness of your tahini.)
- Once they are finished cooking and nicely browned, remove the falafel patties and let cool for a couple minutes on the pan.
- Serve in the pitas with the tahini sauce, and enjoy!
Recipe NotesTahini is a sesame seed paste with a great nutty flavor. I usually find it near the peanut butter in the grocery store.
These are also great in pitas with hummus. Or just topped with hummus and eaten alone. And I love the extras, which get crumbly, sprinkled onto salads. Sometimes I even add leftovers to scrambled eggs in the morning with some salsa. So good any time of day!