Baked Vegan Falafel Patties with Tahini Drizzle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy on the outside and tender inside, these baked falafel patties are flavored with fresh herbs and cumin, served with a creamy tahini sauce. This middle eastern-inspired vegan ready in about 45 minutes pairs packed fresh parsley, packed fresh cilantro, small, roughly chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Cook: 30 min Serves 4 Middle Eastern cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper. In a food processor, combine 1 can (15 oz) drained chickpeas, 1/2 cup fresh parsley, 1/4 cup fresh cilantro, 1 small chopped yellow onion, and 3 garlic cloves. Pulse until mixture is finely minced but not pureed.
  2. Step 2: Add 1 1/2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp baking powder, 3 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Pulse again until mixture holds together when pressed, about 10-12 short pulses.
  3. Step 3: Form mixture into 8 equal patties, about 2.5 inches in diameter, and place them on the prepared baking sheet. Brush each patty with 2 tbsp olive oil evenly using a pastry brush.
  4. Step 4: Bake for 20 minutes, flip patties gently, and bake for another 10 minutes until golden brown and firm.
  5. Step 5: While falafel bakes, whisk together 1/4 cup tahini, 2 tbsp fresh lemon juice, 2 tbsp water, and 1/4 tsp garlic powder in a small bowl until smooth and pourable. Drizzle over baked falafel patties before serving.

Frequently asked questions

How long does Baked Vegan Falafel Patties with Tahini Drizzle take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Vegan Falafel Patties with Tahini Drizzle?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep packed fresh parsley from drying out.

Can I substitute ingredients in Baked Vegan Falafel Patties with Tahini Drizzle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Vegan Falafel Patties with Tahini Drizzle for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Vegan Falafel Patties with Tahini Drizzle?

Middle Eastern vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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