Crisp Sheet Pan Falafel with Tahini Drizzle and Pickled Red Onion
Oven-baked falafel patties with a crisp exterior served alongside tangy pickled red onions and a smooth tahini sauce. This middle eastern-inspired vegetarian ready in about 45 minutes pairs fresh parsley, chopped, fresh cilantro, chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 can (15 oz) canned chickpeas, drained and rinsed
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 3 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking powder
- 3 tbsp all-purpose flour
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 medium red onion, thinly sliced
- 1/3 cup white vinegar
- 1/3 cup water
- 1 tbsp sugar
- 1/4 cup tahini paste
- 2 tbsp lemon juice
- 2-3 tbsp water (for tahini sauce)
Instructions
- Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper. In a food processor, pulse 1 can (15 oz) drained and rinsed chickpeas, 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp baking powder, 3 tbsp all-purpose flour, 3/4 tsp salt, and 1/2 tsp black pepper until coarse but combined, scraping down sides as needed.
- Step 2: Using your hands or a small scoop, form the mixture into 12 evenly sized patties and place them on the prepared baking sheet. Brush each patty with 2 tbsp olive oil evenly.
- Step 3: Bake for 20-25 minutes, flipping halfway through, until the falafel are golden brown and crisp on the outside.
- Step 4: While the falafel bakes, combine 1 medium thinly sliced red onion, 1/3 cup white vinegar, 1/3 cup water, and 1 tbsp sugar in a small bowl. Stir to dissolve sugar and let the onions pickle for at least 15 minutes.
- Step 5: For the tahini drizzle, whisk 1/4 cup tahini paste with 2 tbsp lemon juice and gradually add 2-3 tbsp water until smooth and pourable.
- Step 6: Serve the warm falafel patties topped with pickled red onions and drizzled with tahini sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crisp Sheet Pan Falafel with Tahini Drizzle and Pickled Red Onion take to make?
Total time is about 45 minutes (20 min prep + 25 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 Crisp Sheet Pan Falafel with Tahini Drizzle and Pickled Red Onion?
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 fresh parsley, chopped from drying out.
Can I substitute ingredients in Crisp Sheet Pan Falafel with Tahini Drizzle and Pickled Red Onion?
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 Crisp Sheet Pan Falafel with Tahini Drizzle and Pickled Red Onion 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 Crisp Sheet Pan Falafel with Tahini Drizzle and Pickled Red Onion?
Middle Eastern vegetarian 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.
