Homemade Baked Falafel with Tangy Tahini Sauce

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Super simple and easy to make Falafel! Try this lighter recipe, which is baked instead of fried!

This recipe comes from May I Have That Recipe. Vicky and Ruth, two sisters born and raised in Barcelona, Spain who now live in a small town on the east coast. We grew up eating the best, most flavorful, comforting home cooked meals you could ever imagine. So when we moved here to the US, we decided to bring a piece of it with us and share it with everyone we’ve met throughout the years. After all, what better way to make new friends and share our culture than through food? Which brought us to how this blog started: from our passion for food, our love for people and our need to share both.
The ingredients, the flavors and the stories behind our recipes might change, but we can guarantee one thing: like our friends, you won’t leave our home without asking: “May I have that recipe?”

Baked Falafel with Tahni Suace

Baked Falafel with Tahni Suace

Yields: 8 servings | Serving Size: 2-3 small falafel balls |Calories: 289 | Total Fat: 17.7 g | Saturated Fat: 2.5 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 40 mg | Carbohydrates: 26 g | Dietary Fiber: 8.3 g | Sugars: 4.0 g | Protein: 10.4 g | SmartPoints (Freestyle): 6


  • 1 cup raw chickpeas, soaked overnight
  • 1 cup chopped parsley
  • 1 cup chopped cilantro
  • 1 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp hot paprika
  • 1/4 tsp all spice
  • 1/2 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/16 tsp cardamon
  • 1 tsp salt (optional)
  • 1 tsp lemon zest
  • 2 tbs extra virgin olive oil
  • Cooking spray
  • 1/2 cup tahini paste
  • 2 tbs lemon juice
  • 1/2 tsp salt (optional)
  • 4 tbs water
  • 1 large cucumber (we prefer seedless), diced
  • 1 pint of grape tomatoes (we like to mix red and yellow), sliced in half
  • ¼ cup chopped parsley
  • 3 tbsp fresh squeezed lemon juice
  • 3 tbsp extra virgin olive oil
  • Salt to taste


  2. Pre-heat oven at 400F
  3. Generously spray a mini muffin tin with cooking spray
  4. Combine all ingredients, except olive oil in the food processor. Pulse a few times until all the ingredients are well combined, but not completely smooth Place mixture in a bowl, add olive oil and mix well.
  5. Using your hands, form small balls and place them in the muffin tin.
  6. Bake at 400F for 15 minutes
  7. Serve with pita bread, pickles, tahini sauce and cucumber tomato salad
  9. In a small bowl, mix tahini paste, salt with lemon juice with a spoon until it thickens
  10. Add water, 1 tablespoon at a time and mix until well incorporated. For thinner sauce, add more water (note: sauce will thicken slightly when refrigerated)
  12. Mix all the ingredients in a medium size bowl. Toss and let it sit for a few minutes

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