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!
*** This post has been updated with a recipe video. Check it out! ***
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 and will hold together for you. 🙌
You should probably 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.
Ways to serve baked falafel:
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).
I also like them served over salads or grain bowls for a plant-based protein.
I even eat these falafel patties with scrambled eggs and some salsa in the morning for a savory breakfast! 😋
(Oh and I should mention that they are vegan and gluten-free too.)
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.
Tips on how to make 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 for a little while after you form them – this helps them firm up so they stay together when you are cooking them. This is also a great step for parties so you don’t have to fuss with them right before the guests come. (You can freeze them in a little less time 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 smush them back together. They will firm up in the second round of baking.
- Let the baked falafel cool slightly for a couple of minutes on the pan and then serve. Once they’ve sat out, they can be a bit crumbly. That goes for any leftovers, too. But no worries. You can still stuff the crumbly bits 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… 😊)
Tahini is a sesame seed paste with a great nutty flavor. I usually find it near the peanut butter in the grocery store. You can use canned chickpeas or make your own crock pot chickpeas from dried beans. 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! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
For the falafel:
For the tahini sauce:
Serving Size: 2 patties
Amount Per Serving: Calories: 134
Tahini is a sesame seed paste with a great nutty flavor. I usually find it near the peanut butter in the grocery store.
You can use canned chickpeas or make your own crock pot chickpeas from dried beans.
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!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.