Oven-Baked Falafel with Tahini Sauce and Pickled Vegetables

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Crisp-tender oven-baked falafel balls infused with fresh herbs and spices, served with creamy tahini sauce and tangy quick-pickled vegetables. This Middle Eastern-inspired vegan recipe, ready in about 45 minutes, pairs canned chickpeas, fresh parsley, fresh cilantro 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), drained and rinsed canned chickpeas
• 1 cup, chopped fresh parsley
• 1/2 cup, chopped fresh cilantro
• 1 small, roughly chopped yellow onion
• 3 garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking powder
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• as needed olive oil spray
• 1/2 cup tahini
• 2 tbsp lemon juice
• 1/4 cup water (for tahini sauce)
• 1 medium, thinly sliced cucumber
• 1 large, thinly sliced carrot
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1 tsp salt (for pickling)

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Instructions

1. Step 1: Preheat oven to 400°F. In a food processor, combine 1 can (15 oz) drained chickpeas, 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 1 small roughly chopped yellow onion, and 3 garlic cloves. Pulse until coarse but combined.
2. Step 2: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp baking powder, 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Pulse until mixture holds together but is not pureed.
3. Step 3: Form the mixture into golf ball-sized falafel balls (about 16). Place on a baking sheet lined with parchment paper and spray lightly with olive oil spray. Bake for 20-25 minutes, turning halfway, until golden and firm.
4. Step 4: Meanwhile, whisk 1/2 cup tahini, 2 tbsp lemon juice, and 1/4 cup water in a bowl until smooth and creamy. Set aside.
5. Step 5: For quick pickles, in a small saucepan bring 1 cup water, 1/2 cup white vinegar, 1 tbsp sugar, and 1 tsp salt to a boil. Place 1 medium thinly sliced cucumber and 1 large thinly sliced carrot in a jar and pour the hot brine over. Let cool to room temperature.
6. Step 6: Serve baked falafel warm with tahini sauce drizzled on top and pickled vegetables on the side for a bright, herbaceous meal.