Baked Chickpea Falafel with Tahini Drizzle and Pickled Turnips

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A healthy twist on traditional falafel baked until golden and crisp, served with creamy tahini sauce and tangy pickled turnips. This Lebanese-inspired vegetarian recipe (vegan), ready in about 45 minutes, pairs dried chickpeas, onion, chopped, fresh parsley, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried chickpeas
• 1 small onion, chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 3 garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/3 cup tahini
• 2 tbsp lemon juice
• 3 tbsp water (for tahini sauce)
• 1/2 cup, sliced pickled turnips
• 4 small pita bread

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Instructions

1. Step 1: Soak 1 cup dried chickpeas overnight in cold water. Drain and rinse before use.
2. Step 2: In a food processor, combine soaked chickpeas, 1 small chopped onion, 1/2 cup chopped parsley, 1/4 cup chopped cilantro, 3 garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Pulse until the mixture is coarse and holds together when pressed, about 30 seconds.
3. Step 3: Preheat oven to 400°F. Line a baking sheet with parchment paper and brush with 1 tbsp olive oil.
4. Step 4: Shape the falafel mixture into 12 small patties or balls and place them on the prepared baking sheet. Brush the tops with the remaining 1 tbsp olive oil.
5. Step 5: Bake for 25-30 minutes, turning halfway through, until the falafel are golden brown and crisp on the outside.
6. Step 6: Meanwhile, whisk together 1/3 cup tahini, 2 tbsp lemon juice, and 3 tbsp water in a small bowl until smooth and creamy. Add more water if needed to reach drizzle consistency.
7. Step 7: Warm the 4 small pita breads briefly in the oven or on a skillet.
8. Step 8: Serve baked falafel inside warm pita pockets topped with tahini sauce and 1/2 cup sliced pickled turnips for a bright, balanced flavor.