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Baked Falafel with Lemon Tahini Sauce

This crispy Baked Falafel with Flax & Tahini Sauce is a plant-based, high-fibre, and diabetes-friendly dish that's big on flavour and easy to make—no frying required. Perfect for wraps, bowls, or dipping!
Servings: 4 servings (12 small falafels)
Calories: 300.1kcal
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes

Ingredients

Falafel

  • 15 oz chickpeas canned, no-salt added, drained and rinsed (1 ½ cups)
  • ½ cup onion finely chopped
  • 2 cloves garlic minced
  • ¼ cup parsley chopped
  • ¼ cup cilantro chopped
  • 1 tsp cumin ground
  • 1 tsp coriander
  • ¼ tsp pepper
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • ½ tsp baking powder
  • 1 tbsp flaxseed ground
  • 2 tbsp breadcrumbs whole wheat

Tahini Sauce

  • ½ cup tahini
  • ¼ cup water more if needed
  • 2 tbsp lemon juice
  • 1 clove garlic minced or grated
  • 1 pinch salt

Equipment

  • Food Processor or blender
  • Baking sheet
  • Mixing bowls (1 large, 1 small)
  • Air fryer optional

Instructions

  • Preheat your oven to 400°F (or air fryer to 375°F).
  • In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, black pepper, olive oil, and lemon juice. Pulse until well mixed but still a bit chunky.
    15 oz chickpeas, ½ cup onion, 2 cloves garlic, ¼ cup parsley, ¼ cup cilantro, 1 tsp cumin, 1 tsp coriander, ¼ tsp pepper, 1 tbsp olive oil, 1 tbsp lemon juice
  • Add the baking powder, ground flaxseed, and breadcrumbs. Pulse again until just combined. Let the mixture rest for 10 minutes so the flax can absorb moisture and help bind everything together.
    ½ tsp baking powder, 1 tbsp flaxseed, 2 tbsp breadcrumbs
  • While the falafel mixture rests, whisk together the tahini, water, lemon juice, garlic, and a pinch of salt in a small bowl. Add more water a little at a time until the sauce reaches your desired consistency—smooth and pourable.
    ½ cup tahini, ¼ cup water, 2 tbsp lemon juice, 1 clove garlic, 1 pinch salt
  • Once the falafel mixture is ready, shape it into about 12 small balls or patties. Place them on a parchment-lined baking sheet or in an air fryer basket.
  • Bake for 25–30 minutes, flipping halfway through, or air-fry for 12–15 minutes, shaking halfway, until golden and crisp on the outside.
  • Serve warm with the tahini sauce drizzled on top or on the side for dipping.

Cooking Tips

  • Don’t Over-Process: Keep some texture in the falafel mixture to avoid a gummy consistency.
  • Let It Rest: Give the mixture time to sit so the flax absorbs moisture and becomes a natural binder.
  • Tahini Sauce Variations: Add a pinch of smoked paprika, cumin, or a splash of maple syrup for variation.
  • Double Batch & Freeze: These freeze well after baking—just reheat in the oven or air fryer.
  • Air Fryer Tip: Spray a little oil on the falafel balls before air frying for extra crispness without deep frying.

Nutrition

Nutrition Facts
Baked Falafel with Lemon Tahini Sauce
Serving Size
 
3 falafels
Amount per Serving
Calories
300.1
% Daily Value*
Fat
 
11.8
g
18
%
Saturated Fat
 
1.5
g
9
%
Sodium
 
115.1
mg
5
%
Potassium
 
458.7
mg
13
%
Carbohydrates
 
38.9
g
13
%
Fiber
 
10.2
g
43
%
Sugar
 
6.5
g
7
%
Protein
 
12.5
g
25
%
Vitamin C
 
11.3
mg
14
%
Calcium
 
130.3
mg
13
%
Iron
 
4.6
mg
26
%
Magnesium
 
78.9
mg
20
%
Zinc
 
2.3
mg
15
%
Folic Acid
 
4.1
µg
* Percent Daily Values are based on a 2000 calorie diet.