If you like falafels, you’ll love this recipe. The flavor and taste is all there without the deep-fried oiliness and unnecessary fat. The tahini drizzle and crispy crunch from a cucumber slice makes this a different, and really fun way to eat falafels. You can also pile them in a pita for a hearty sandwich.

Prep time: 15 minutes (plus any time in fridge to let mixture set)

Cook time: 30 minutes


  • 2 cans chickpeas or 2.5 cups raw soaked, drained, then cooked chickpeas
  • 1/2 large red onion, roughly chopped (about 1/2 cup)
  • 3 cloves garlic, roughly chopped
  • 1/4 to 1/2 cup loosely packed parsley
  • 1/4 to 1/2 cup loosely packed cilantro
  • 2 tablespoons lemon juice
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoons salt
  • 2 teaspoons baking powder
  • 1/4 cup all-purpose flour for binding
Makes almost one full cup
  • 1/4 cup tahini
  • 1/3 cup water
  • 1 tsp maple syrup
  • 2-3 Tbsp lemon juice
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 1-2 garlic cloves


  1. Combine all the ingredients in a food processor, except baking soda and flour. Add the chickpeas, onion, garlic, 1/4 cup parsley, and 1/4 cup cilantro to the bowl of a food processor. Pour on the lemon juice and sprinkle the spices over top.
  2. Pulse the food processor 10 or 12 times, until the chickpeas are chopped uniformly, and all the ingredients are mixed. Taste and add more herbs, spices or lemon juice, to your taste preference.
  3. Sprinkle on the baking powder and flour, and continue to pulse the chickpea mixture, scraping down the sides of the bowl as needed, until it forms a ball when you squeeze it in your hand. You can puree the mixture completely if you like, but I prefer it to have a little texture.
  4. If you have the time, refrigerate this mix for at least 4-6 hours to help it firm up when baked. The falafel mixture can also be transferred to an airtight container and kept refrigerated for up to 5 days.
  5. Using your hands, scoop up some of the mixture and form it into a ball in your hand, making sure all your falafel balls are roughly the same size so they bake at the same rate.
  6. Preheat the oven to 375°F. Brush or rub a baking sheet with a thin layer of olive oil or line with parchment paper.
  7. Transfer the falafel balls to the baking sheet and gently press into patties roughly 1/2-inch thick. Pressing the patties increases the surface contact with the baking sheet and makes the baked falafels crispier. If the patties break a little as you press them, just pat them back into shape.
  8. Brush or spray the tops with a little olive oil. Then, bake for 25 to 30 minutes, flipping the falafel halfway through. They are a bit delicate (especially if you skipped the flour), so be gentle when flipping them. If one does fall apart, just press it back together with the back of your spatula. When finished cooking, they should be golden brown on both sides and feel dry to the touch, but still give a little when you touch the middle.
  9. Eat warm or at room temperature, or store for up to 5 days: Reheat cooked falafel for 30 seconds in the microwave before serving with the lemon garlic tahini drizzle, all on top of a crispy cucumber slice!
  10. TAHINI DRIZZLE: whisk all ingredients in a small bowl until creamy and pourable.