Historic Middle Eastern Falafel

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A crispy, herb-packed falafel inspired by ancient recipes, served with a tangy tahini sauce for a taste of history. This Middle Eastern-inspired quick recipe, ready in about 65 minutes, pairs chickpeas, flour, cumin 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.

Ingredients

• 1 can (15 oz), drained chickpeas
• 1/4 cup flour
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1 small, finely chopped onion
• 1 clove, minced garlic
• 1 egg
• 4 pieces pita bread
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp salt
• 2 tbsp water

Instructions

1. Step 1: In a food processor, combine 1 can chickpeas, 1/4 cup flour, 1/2 tsp cumin, 1/2 tsp coriander, 1 small chopped onion, 1 minced garlic clove, and 1 whole egg. Pulse until the mixture is coarse, with some chickpeas still intact.
2. Step 2: Shape the mixture into 12 small balls, then flatten into discs about 1/4-inch thick. Place on a baking sheet and bake at 375°F (190°C) for 15-20 minutes, until golden and crispy.
3. Step 3: In a small bowl, whisk together 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp salt, and 2 tbsp water until smooth. Adjust seasoning to taste.
4. Step 4: Warm 4 pita bread pieces in a toaster or oven. Serve falafel discs in pita pockets, drizzled with tahini sauce and garnished with fresh parsley.