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Falafel with Tahini Drizzle Recipe

Middle Eastern · Main course · 45 min total

Crispy, flavorful chickpea fritters drizzled with a creamy tahini sauce. This baked version is a healthier twist on the classic Middle Eastern street food, perfect for a satisfying meal or appetizer.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1 small onion, roughly chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons all-purpose flour (or chickpea flour for gluten-free)
• 1 teaspoon baking powder
• 2 tablespoons olive oil
• For the tahini drizzle:
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 clove garlic, minced
• Salt to taste

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and brush lightly with olive oil.
2. In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, pepper, and cayenne. Pulse until a coarse paste forms, scraping down sides as needed.
3. Add flour and baking powder; pulse until just combined. Do not overprocess; mixture should hold together when pressed.
4. Using wet hands, form mixture into 12 balls (about 2 tablespoons each) and place on prepared baking sheet. Gently flatten each ball into a patty.
5. Brush tops of falafels with olive oil. Bake for 12 minutes, then flip carefully and bake another 12-13 minutes until golden and crispy.
6. Meanwhile, make the tahini drizzle: In a small bowl, whisk together tahini, lemon juice, water, and minced garlic. Add salt to taste. If too thick, add more water 1 teaspoon at a time until drizzling consistency.
7. Serve falafels warm, drizzled with tahini sauce. Optionally, serve in pita with lettuce, tomatoes, and cucumbers.

Tips

• For best texture, use dried chickpeas soaked overnight instead of canned; adjust baking time as needed.
• Falafels can be frozen before baking: freeze on a tray, then transfer to a bag. Bake from frozen, adding a few minutes.
• Leftover tahini drizzle keeps in the fridge for up to a week; stir before using.

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