Baked Falafel with Tahini-Tzatziki Sauce
Crispy on the outside, tender and herb-flecked inside, Baked Falafel with Tahini-Tzatziki Sauce brings the essence of plant-forward eating to your table. Made from soaked chickpeas blended with fresh parsley, cilantro, garlic, and warm spices, they’re baked instead of fried, giving you a lighter take on a Middle Eastern classic without sacrificing flavor or texture.
Served tucked into warm pita alongside crunchy cucumbers and juicy, sun-ripened tomatoes from the farmers’ market, each bite captures the brightness of the season. A drizzle of creamy tahini-tzatziki sauce ties it all together, adding nutty richness with a refreshing lift of yogurt, lemon, and herbs.
Whether enjoyed as a handheld wrap or arranged in a colorful bowl, this dish celebrates simple, fresh ingredients transformed into something satisfying, nourishing, and full of flavor.
Baked Falafel with Tahini-Tzatziki Sauce
Ingredients
- For the Falafel:
- 1 cup dried chickpeas (not canned)
- ½ small onion, roughly chopped
- 3 cloves garlic
- ½ cup fresh parsley leaves
- ½ cup fresh cilantro leaves
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp smoked paprika (optional)
- ½ tsp baking powder
- 1 tsp kosher salt
- ¼ tsp black pepper
- 2–3 tbsp chickpea flour or all-purpose flour (as needed)
- Olive oil, for brushing
- For the Tahini-Tzatziki Sauce:
- ¼ cup tahini
- ½ cup Greek yogurt
- ½ small cucumber, grated and excess liquid squeezed out
- Juice of ½ lemon
- 1 small garlic clove, minced
- 1 tbsp fresh chopped dill
- 1 tbsp chopped fresh mint or parsley
- 1 tsp olive oil
- 2–3 tbsp water (to thin as needed)
- Salt and pepper to taste
Instructions
- Place dried chickpeas in a large bowl and cover with plenty of water (at least 3 inches above the beans).
- Soak overnight (12–18 hours). Drain and pat dry.
- In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, turmeric, paprika, baking powder, salt, and pepper.
- Pulse until the mixture is finely ground but not pureed (should resemble coarse sand and hold together when pressed).
- Transfer to a bowl. Stir in flour, 1 tbsp at a time, until mixture can form balls without sticking to your hands.
- Form the falafel mixture into 12 small balls or patties, about 1½ inches in size.
- Place on a parchment-lined baking sheet and brush lightly with olive oil.
- Bake at 400°F (200°C) for 12–15 minutes. Flip, brush with a little more oil, and bake another 10–12 minutes, until golden brown and crisp on the edges.
- In a bowl, whisk together the tahini, Greek yogurt, grated cucumber, lemon juice, garlic, dill, mint or parsley, and olive oil.
- Add water gradually until sauce is smooth and pourable. Season to taste with salt and pepper and more lemon juice if desired.
- Serve falafel with warm pita, fresh veggies, greens, and a drizzle of tahini-tzatziki sauce. Garnish with extra herbs.
Notes
Chef’s Tips:
- Don’t skip the baking powder — it helps keep baked falafel light.
- For even more flavor, chill the falafel mixture in the fridge for 30 minutes before baking.
- Serve extra tahini-tzatziki sauce on the side for dipping.