Print

Crispy Sheet Pan Baked Falafel Recipe with Easy Creamy Tahini Drizzle

crispy sheet pan baked falafel - featured image
Print Recipe

This recipe offers a healthier, mess-free alternative to traditional fried falafel by baking them on a sheet pan until crispy, paired with a bright and creamy tahini drizzle.

Ingredients

Scale
  • 1.5 cups cooked or canned chickpeas, drained and rinsed
  • 1 cup fresh parsley, packed
  • 1/2 cup fresh cilantro, packed
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1.5 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 tablespoons all-purpose flour (or chickpea flour for gluten-free)
  • 2 tablespoons olive oil, for drizzling
  • 1/2 cup tahini
  • 2 tablespoons lemon juice
  • 1/4 cup water (or as needed to thin tahini drizzle)
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste (for tahini drizzle)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
  2. In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, paprika, salt, and baking powder. Pulse 10-15 times until coarse but sticky; avoid over-processing.
  3. Transfer mixture to a bowl and stir in flour. Add more flour if mixture is too wet.
  4. Shape mixture into small balls or patties (about 2 tablespoons or 30g each) using damp hands or a small ice cream scoop. Place evenly spaced on the prepared baking sheet.
  5. Drizzle or brush falafel lightly with olive oil to promote crispiness.
  6. Bake for 20 minutes, then flip each falafel and bake an additional 10-15 minutes until golden and crispy.
  7. While baking, whisk together tahini, lemon juice, garlic powder, salt, and pepper in a small bowl. Gradually add water until smooth and pourable.
  8. Serve falafel warm drizzled with tahini sauce.

Notes

Dry chickpeas thoroughly to avoid soggy falafel. Pulse mixture to a coarse texture, not a paste. Drizzle olive oil before baking for crispiness. Flip falafel halfway through baking for even browning. Store leftovers in airtight container refrigerated up to 3 days or freeze up to 2 months. Reheat in oven to maintain crispiness.

Nutrition

Keywords: falafel, baked falafel, sheet pan falafel, healthy falafel, tahini drizzle, vegan falafel, gluten-free falafel option

Find it online: https://atomicbite.com/crispy-sheet-pan-baked-falafel-recipe-with-easy-creamy-tahini-drizzle/