Want perfectly crispy falafel without the deep fryer? Look no further than my Crispy Baked Falafel with Yogurt Tahini Sauce.  These beauties bake to golden perfection, delivering the same delicious flavor with a healthier twist.  Enjoy them as an appetizer on their own, or stuff them in a pita pocket with refreshing cucumber and lettuce, or create a hearty bowl over fluffy couscous or rice.

A stack of falafel served with yogurt tahini sauce

Ditch the deep fryer and embrace a healthier way to enjoy falafel! Baking achieves the same irresistible crispy exterior while using minimal oil. These falafel boast a delightful contrast: a golden-brown, crunchy crust gives way to a soft, fluffy interior bursting with the vibrant green of fresh herbs.

Rice, avocado, cucumber, tomato and falafel in a bowl topped with yogurt sauce

These falafel are vegan/vegetarian, but the sauce is not. You can use any plant-based yogurt to replicate the sauce.

Mini Falafel Burgers: The Secret to Even Browning!

Since these falafel aren’t deep-fried, I shape them into mini patties, like tiny falafel burgers! This brilliant trick ensures all sides touch the baking sheet, promoting even browning for a gorgeous, golden finish.

Where did falafel originate?

It’s not for me to say for sure because I have read that they originated in all of the following countries: Egypt, Arabia and Israel, 1,000’s of years ago. So, for arguments sake, lets just say the Middle East.

Falafel mix in a food processor

Key tips when making baked falafel:

Dried chickpeas/garbanzos are simply a must; not canned/tinned. This is because canned/tinned chickpeas are pre-cooked and they are too soft and wet to hold their shape and will not crisp up on the outside and that you don’t want. You will end up adding so much flour to dry out the mix and they can turn out dry.

By using dried beans you are only hydrating them and not cooking them before blending and mixing with the other ingredients. They get cooked by frying, or, in this case, baking!

  • Baking powder: Makes the mix lighter and keeps the inside fluffy when cooked.
  • Falafel consistency: The consistency when blending the mix is crucial to the finished product and the texture on your palette (the texture and feeling you get when eating them). Blending just until the mix is coarsely chopped (but not pasty) and you will see that it has taken on the green from the herbs. Pulsing the processor and checking from time to time will help over blending as this method will allow you to stop and check. (see picture above).
  • Flour: Flour is needed to dry out the mix. If too wet, they will not form properly and can break when cooking.
  • Refrigeration: Refrigerating is key to chill the mix so when they are formed they hold together when cooking.
Uncooked falafel patties on a board

Shaping baked falafel

I like to pack the mix firmly into a ball then shape into flat patties which works best for baking, and they get evenly browned on both sides. You’ll know if you added enough flour at the point of shaping them by the way they stick together. If the mix is too wet it will crumble and you’ll need to add a little more flour. This is why dried chickpeas are best to use.

Why bake falafel vs. fry?

Baking uses less oil and the falafel absorb less of the oil. With deep frying, the falafel is completely submerged. You can also shallow fry in a pan, but baking creates less mess and since they are made patty-style, they cook faster. You can also make them in the air fryer.

Best sauce to serve with falafel

I like a yogurt tahini sauce with a little lemon for fresh tartness and little a sweetness from honey. I also have a Creamy Tzatziki Sauce made with cucumber and herbs that would also be delicious.

Vegan Tahini Sauce

For a vegan option, simply use vegan yogurt or omit the yogurt altogether and increase the tahini for a richer flavor.

Falafel in a pita pocket with cucumber slices and lettuce

Best ways to serve falafel

There are 3 ways! Traditionally, in a pita pocket with the sauce, lettuce, cucumber or tomato if you like. I also like them in a bowl over couscous or rice with cucumber, tomato and avocado. Or, simply on their own by dipping them into the sauce ,which is more of an appetizer.

How to store falafel: In a sealed container, refrigerated for 3-4 days. To reheat, you can do this quickly in a non-stick pan or with a little oil or in a 400°F/200°C oven for 6-7 minutes.

Yield: 16

Crispy Baked Falafel with Yogurt Tahini Sauce

Brown and crispy falafel on a serving board with yogurt tahini sauce

Falafel patties are baked until crispy in the oven, served with a yogurt tahini sauce.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


  • For the sauce:
  • 1 ¼ cups (280 grams) plain yogurt
  • ¼ cup (45 grams) sesame tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • Salt and pepper to taste
  • For the falafel:
  • 1 cup (165 grams) dried chickpeas/garbanzo beans (soak overnight)
  • ½ cup (55 grams) yellow onion
  • 4 garlic cloves, peeled and roughly chopped
  • ¼ cup (a good handful) cilantro/coriander leaves
  • ¼ cup (a good handful) parsley leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon salt
  • 2 tablespoons chickpea flour (or any flour you like) plus more if needed
  • ½ teaspoon baking powder


  1. For the sauce:
  2. Add all the ingredients to a bowl and mix well. If too thick, add a little water to thin to your desired consistency. Set aside.
  3. For the falafel:
  4. Add the dried chickpeas to a large bowl and cover with water about 2 inches/5 cm (they will triple in size) for 12 hours/overnight. Drain well.
  5. Add chickpeas, onion, garlic, cilantro, parsley, cumin, coriander, salt, flour and baking powder to a food processor.
  6. Pulse until finely chopped and evenly green, but not a paste. Scraping down the sides of the bowl as you go. Chill in the refrigerator for 30 minutes.
  7. Preheat oven to 425°F/220°C.
  8. Spread an even layer of healthy oil (olive or avocado) onto a baking sheet/pan and heat in the oven as the oven preheats.
  9. Scoop out 2 tablespoons of the mix and use your hands to press firmly into a ball, then flatten into a round patty. If the mix is too wet, you will need to mix in a little more flour until it holds together.
  10. Place the falafel on the baking sheet evenly apart and bake for 10 minutes. Turn and bake for a further 10 minutes until brown and crispy. Remove and drain on a towel.
  11. Serve inside pitas with lettuce, topped with the sauce and chopped cucumber. Or serve over rice or couscous or serve as an appetizer with the sauce.

Nutrition Information



Serving Size


Amount Per Serving Calories 251Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 4mgSodium 466mgCarbohydrates 31gFiber 5gSugar 13gProtein 12g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

If you’ve made Crispy Baked Falafel with Yogurt Tahini Sauce, leave a comment (or question) below. I love to hear from my readers!