Baked Falafel with Tangy Tahini Sauce & Tomato-Cucumber Salad

Baked Falafel - #Vegan #gluten Free #falafel #kosher #tahini #tangy #vegetarian

Happy Meatless Monday everybody!

I can’t believe it’s Monday again. The school year is coming to an end and the kids are super excited, getting ready for summer vacation. And quite frankly, so am I!

I’ve probably said this before, but this is by far my favorite time of the year. Not only because I absolutely despise the cold weather, but also because it brings back so many great memories.

As a kid, we used to spend our summers at the beach. Two and a half months of nothing but beautiful weather, relaxing by the pool and fun times with family and friends. Ah… Just the thought of it bring a smile to my face.

Some of my best memories though come from the times I spent in Israel as a teenager. I was lucky enough to go several times with family and friends, and let me tell you something, I never got tired of it. Such a small country, but so many things to do and so many places to visit!

And, of course… the food.

I can’t even begin to describe how amazing the food is over there. Fruits and veggies incredibly sweet and juicy. Anything dairy, absolutely unbelievable. And falafel… everywhere!!

I’ve always loved falafel. Yet I’ve never made it myself. I guess it’s one of those things you’re so used to eating out, you don’t even think about making at home, from scratch. I’ve been wanting to try a lighter recipe, baked instead of frying it, so I did some “research”, experimented a little bit and this is the version I came up with. Super simple and easy to make!

Hope you enjoy it,


Baked Falafel - #Vegan #gluten Free #falafel #kosher #tahini #tangy #vegetarian


Baked Falafel
Prep time
Cook time
Total time
This falafel is baked not fried and it still is full of flavor!
Recipe type: Appetizer, Entree
Serves: 4 - Makes 24 falafel balls
  • 1 cup raw dried chickpeas, soaked overnight
  • 1 cup chopped parsley
  • 1 cup chopped cilantro
  • 1 tsp coriander
  • ½ tsp cumin
  • ½ tsp black pepper
  • ½ tsp hot paprika
  • ¼ tsp all spice
  • ½ tsp turmeric
  • ½ tsp garlic powder
  • 1/16 tsp cardamon
  • 1 tsp salt
  • 1 tsp lemon zest
  • 2 tbs extra virgin olive oil
  • Cooking spray
  1. Pre-heat oven at 400F
  2. Generously spray a mini muffin tin with cooking spray
  3. Combine all ingredients, except olive oil in the food processor
  4. Pulse a few times until all the ingredients are well combined, but not completely smooth
  5. Place mixture in a bowl, add olive oil and mix well
  6. Using your hands, form small balls and place them in the mini muffin tin
  7. Bake at 400F for 15 minutes
  8. Serve with pita bread, pickles, tahini sauce and cucumber tomato salad


Tahini Sauce
Prep time
Total time
Recipe type: Sauce
  • ½ cup tahini paste
  • 2 tbs lemon juice
  • ½ tsp salt
  • 4 tbs water
  1. In a small bowl, mix tahini paste, salt with lemon juice with a spoon until it thickens
  2. 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)

Tomato Cucumber Salad
Prep time
Total time
  • 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
  1. Mix all the ingredients in a medium size bowl. Toss and let it sit for a few minutes
  2. Enjoy! From May I have that recipe

  • Baked Falafel - #Vegan #gluten Free #falafel #kosher #tahini #tangy #vegetarian
  • Combine all the ingredients except the olive oil in the food processor
    Baked Falafel - #Vegan #gluten Free #falafel #kosher #tahini #tangy #vegetarianPulse a few times until all the ingredients are well combined, but not completely smooth
  • Baked Falafel - #Vegan #gluten Free #falafel #kosher #tahini #tangy #vegetarianPlace mixture in a bowl, add olive oil and mix well
  • Using your hands, form small balls and place them in the muffin tin the mixture will a little loose.  From loose balls and carefully place them on a mini muffin tin

Baked Falafel - #Vegan #gluten Free #falafel #kosher #tahini #tangy #vegetarian

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23 Responses to Baked Falafel with Tangy Tahini Sauce & Tomato-Cucumber Salad

  1. Apples and Arteries June 19, 2012 at 8:02 am #

    I can’t wait to try this!

  2. Caitlin June 21, 2012 at 6:49 am #

    i need to make these, they look delicious! and i love that you baked them in muffin tins! so creative ;)

    • mayihavethatrecipe June 21, 2012 at 7:04 am #

      Thank you!! We love using muffin tins, they make the process so much easier!! Hope you enjoy them!!! :)

  3. Lisa 0. June 21, 2012 at 7:15 pm #

    These are soo easy to make, delicous and healthy!! how much better could you get??

  4. M.S. June 23, 2012 at 11:57 pm #

    I’m making these tomorrow and I’ve never used dried chick peas so I have a novice question before I end up with 24 bad balls. Your recipe says raw chick peas, so I take it that means just soak, but don’t boil for the hour (like the package and goggle say). Is that right?

    • mayihavethatrecipe June 24, 2012 at 12:43 am #

      Soak the Chickpeas overnight, rinse them well and do not cook them just put them in the food processor with the other ingredients to make the falafel balls. Let us know how they come out!

      • M.S. June 26, 2012 at 10:12 pm #

        These are fantastic and crazy easy. And they are just as good 2 days later out of the fridge. Thank you for such a simple recipe with great flavours. This will be a recipe I add to my collection.

        • mayihavethatrecipe June 26, 2012 at 10:21 pm #

          Great. Who would have thought falafel was so easy to make! So glad you liked it. We love to hear feedback so please keep sharing!

  5. Ann Mah June 24, 2012 at 12:20 pm #

    Ooh, BAKED falafel — genius. I also love the addition of lemon zest. You don’t, by any chance, have an idea what might be in that addictive green chili sauce, do you?

  6. Dionne June 24, 2012 at 2:23 pm #

    So excited to try this! I loooove falafel and like you, never thought to try to make it at home. I’ve been dying for fresh and light recipes, and it’s on my grocery list. I’m going to only cook the balls that I’m going to eat for lunch and freeze the rest and bake them off as needed. Hopefully that will work out well! :)

    • mayihavethatrecipe June 24, 2012 at 3:45 pm #

      That’s a great idea. You might be able to bake them all and freeze them already cooked, then all you have to do is defrost them and heat them up.
      Thanks for trying our recipe!

  7. the wicked noodle (@thewickednoodle) June 29, 2012 at 4:52 pm #

    I absolutely love falafel! Your photos are gorgeous.

  8. berealyoga February 24, 2013 at 9:23 am #

    Wow, I’m so excited about these! I’ve never seen a recipe where you don’t have to cook the chick peas in advance! Thank you for this!

    • Vicky & Ruth February 24, 2013 at 9:27 am #

      Raw chickpeas give the falafel its unique taste and texture. Hope you enjoy it!! :)

  9. Yosef - This American Bite December 23, 2013 at 3:15 pm #

    Congrats! This recipe has been nominated to win my Inspired Recipe of the Year Award. The shortlist will be announced on 12/30/2013.
    Yosef – This American Bite recently posted…A Healthy English BreakfastMy Profile

    • Vicky & Ruth December 23, 2013 at 9:17 pm #

      Thank you. We have been wanting a Le Creuset for a long time, may be we will win!

  10. Yosef - This American Bite December 30, 2013 at 10:20 am #

    You are a finalist for my most inspired recipe of 2013. The winner recives a 5.5qt Le Creuset dutch oven and voting is open until 1/8/2014 and you can vote here:

    Get your fans voting with this badge for your website or share this post
    Yosef – This American Bite recently posted…The Best of 2013: Your NominationsMy Profile


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