Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup farro (or 1 cup medium bulgur) + 1/2 tsp salt
- 1 (15 oz/425 g) can chickpeas, drained, rinsed, dried very well
- 1/2 small yellow onion, 2 garlic cloves
- 1 cup packed parsley, 1/2 cup packed cilantro
- 1 tsp ground cumin, 1 tsp ground coriander, pinch cayenne, 1/2 tsp baking powder, 1 tsp fine salt
- 1/3 cup chickpea flour (or all-purpose flour)
- 1 tbsp lemon juice, 2 tbsp olive oil (for pan/brushing)
- 2 cups diced cucumber, 1.5 cups diced tomato, 1 cup parsley, 1/4 cup mint, 3 scallions, 2 tbsp lemon juice, 2 tbsp olive oil, salt/pepper
- 1 cup Greek yogurt, 1/2 cup grated cucumber, 1 tbsp lemon juice, 1 tbsp chopped dill, 1 garlic clove, 1 tbsp olive oil, salt/pepper
- 3 tbsp tahini, 2 tbsp lemon juice, 1 tbsp warm water, 1 tsp maple or honey, pinch salt, pinch cumin
Do This
- 1. Heat oven to 425°F (220°C). Set a rimmed sheet pan inside to preheat 5 minutes.
- 2. Cook farro in 3 cups salted water until tender, 25–30 minutes (drain). Or soak bulgur with 2 cups boiling water and 1/2 tsp salt, covered 15–20 minutes; fluff.
- 3. Pulse onion, garlic, herbs, and chickpeas to a coarse crumb. Add spices, baking powder, lemon, flour; pulse to combine. Rest 10 minutes.
- 4. Form 16 patties (2 tbsp each, 1/2 inch thick). Brush hot pan with 1 tbsp oil, add patties, brush tops with remaining 1 tbsp oil.
- 5. Bake 12 minutes, flip, bake 10–14 minutes more until deep golden; broil 1–2 minutes if you want extra color.
- 6. Stir together tzatziki; season and chill. Toss tabbouleh; whisk tahini drizzle with water as needed to thin.
- 7. Build bowls: grains, falafel, tabbouleh, big spoon of tzatziki, lemony drizzle, extra herbs and lemon wedges.
Why You’ll Love This Recipe
- All the falafel flavor and crunch—without frying.
- Complete, colorful bowls with grains, veggies, and sauces that balance each bite.
- Flexible: choose farro or bulgur and adjust toppings to taste.
- Great for meal prep; each component keeps well and assembles fast.
Grocery List
- Produce: Yellow onion, garlic, parsley, cilantro, dill, mint, scallions, cucumbers, tomatoes, lemons
- Dairy: Greek yogurt (whole-milk recommended)
- Pantry: Chickpeas (15 oz can), farro or bulgur, tahini, olive oil, chickpea flour (or all-purpose flour), ground cumin, ground coriander, cayenne or Aleppo pepper, baking powder, maple syrup or honey, salt, black pepper, optional sesame seeds
Full Ingredients
Baked Herbed Chickpea Falafel
- 1 (15 oz/425 g) can chickpeas, drained, rinsed, and dried very well
- 1/2 small yellow onion, roughly chopped (about 1/2 cup)
- 2 large garlic cloves
- 1 packed cup fresh parsley leaves
- 1/2 packed cup fresh cilantro leaves
- 2 tbsp fresh dill, chopped (optional but lovely)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/8–1/4 tsp cayenne or Aleppo pepper (optional)
- 1 tsp fine sea salt
- 1/2 tsp baking powder
- 1 tbsp fresh lemon juice
- 1/3 cup chickpea flour (or all-purpose flour)
- 2 tbsp olive oil, for brushing/spraying the pan and tops
- 2 tbsp sesame seeds, for coating (optional)
Grain Base (choose one)
- Farro: 1 cup pearled or semi-pearled farro, 3 cups water, 1/2 tsp fine salt
- OR Bulgur: 1 cup medium bulgur, 2 cups boiling water, 1/2 tsp fine salt
Cucumber-Tomato Tabbouleh (grain-free)
- 2 cups finely diced Persian or English cucumber
- 1.5 cups diced ripe tomatoes (cherry or Roma)
- 1 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh mint
- 3 scallions, thinly sliced
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/2 tsp sumac (optional)
Quick Tzatziki
- 1 cup Greek yogurt (whole milk)
- 1/2 cup coarsely grated seedless cucumber, excess liquid squeezed out
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill (or 1 tsp dried dill)
- 1 small garlic clove, grated
- 1 tbsp extra-virgin olive oil
- 1/4 tsp fine sea salt, plus black pepper to taste
Lemony Tahini Drizzle
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1–3 tbsp warm water (as needed to thin)
- 1 tsp maple syrup or honey
- 1/4 tsp fine sea salt
- 1/4 tsp ground cumin (optional)
To Serve
- Lemon wedges
- Extra chopped herbs (parsley, mint, dill)
- Pickled red onions (optional)
- Warm pita or lavash (optional)
Step-by-Step Instructions
Step 1: Preheat the oven and pan
Place a rack in the center of the oven and preheat to 425°F (220°C). Set a rimmed sheet pan inside the oven to preheat for 5 minutes. A hot pan helps the falafel brown and crisp in the oven. Have parchment paper ready or plan to lightly brush the hot pan with oil.
Step 2: Cook your grain base
For farro: Rinse 1 cup farro. Combine with 3 cups water and 1/2 tsp salt in a saucepan. Bring to a boil, then simmer uncovered until chewy-tender, 25–30 minutes. Drain well. Keep warm.
For bulgur: Place 1 cup medium bulgur and 1/2 tsp salt in a heatproof bowl. Pour over 2 cups boiling water, cover, and let sit until tender, 15–20 minutes. Fluff with a fork and drain off any excess liquid. Keep warm.
Step 3: Make the falafel mixture
In a food processor, pulse the onion and garlic until finely chopped. Add parsley, cilantro, and dill; pulse to a coarse chop. Add dried chickpeas, cumin, coriander, cayenne (if using), salt, baking powder, and lemon juice. Pulse in short bursts until the chickpeas are finely chopped but not pasty; the mixture should resemble moist couscous and hold together when squeezed. Sprinkle in the chickpea flour and pulse 3–4 times just to combine. Let the mixture rest 10 minutes to hydrate the flour.
Step 4: Shape the falafel
Scoop the mixture into 2-tablespoon portions (about 30 g each). Roll into balls and gently flatten into 1/2-inch-thick discs about 2 inches wide. If using sesame seeds, press each side lightly into the seeds. Arrange the patties on a plate and refrigerate for 10 minutes to firm up while the pan finishes preheating.
Step 5: Bake until golden
Carefully remove the hot sheet pan. Brush with 1 tbsp olive oil (or line with parchment and brush the parchment). Arrange falafel in a single layer, leaving space between. Brush tops with the remaining 1 tbsp oil. Bake 12 minutes, flip each patty, then bake 10–14 minutes more, until deep golden with crisp edges. For extra color, broil 1–2 minutes, watching closely. Keep warm on the pan.
Step 6: Mix the quick tzatziki
In a bowl, combine the yogurt, squeezed grated cucumber, lemon juice, dill, grated garlic, olive oil, salt, and pepper. Stir until creamy. Taste and adjust salt or lemon. Refrigerate until serving.
Step 7: Toss tabbouleh and whisk lemony drizzle
In a large bowl, combine cucumber, tomatoes, parsley, mint, and scallions. Add olive oil, lemon juice, salt, pepper, and sumac (if using). Toss and taste; adjust seasoning.
In a small bowl, whisk tahini, lemon juice, 1 tbsp warm water, maple or honey, salt, and cumin (if using). Add more warm water, 1 tsp at a time, until it’s a spoonable drizzle.
Step 8: Build the bowls
Divide farro or bulgur among 4 bowls (about 3/4 cup cooked per bowl). Top each with 3–4 falafel. Add a generous scoop of tabbouleh and a dollop of tzatziki. Spoon over the lemony tahini drizzle. Garnish with extra herbs and serve with lemon wedges. Add pickled onions or warm pita if you like.
Pro Tips
- Dry those chickpeas thoroughly; excess moisture is the enemy of crisp falafel. Pat dry with a towel and air-dry 5 minutes if you can.
- Don’t overprocess. Stop while the mixture is coarse; a paste yields dense falafel.
- Preheating the sheet pan and brushing with oil mimics skillet searing—key for browning in the oven.
- If the mixture feels sticky, pulse in 1–2 extra tablespoons chickpea flour until it shapes cleanly.
- For ultra-crisp edges, flatten the patties to an even 1/2 inch thickness and don’t crowd the pan.
Variations
- Gluten-free: Use quinoa or brown rice instead of farro/bulgur, and chickpea flour as the binder.
- Vegan: Skip tzatziki or make it with thick plant-based yogurt; keep the lemon-tahini drizzle as your creamy element.
- Spicy: Add 1–2 tsp harissa paste to the falafel mix or whisk harissa into the tahini drizzle.
Storage & Make-Ahead
Falafel mixture can be made up to 24 hours ahead; keep covered in the refrigerator. Baked falafel keep 4 days chilled or 2 months frozen. Reheat at 400°F (205°C) for 8–12 minutes (from chilled) or 15–18 minutes (from frozen), flipping once. Grains keep 4 days; rewarm with a splash of water. Tzatziki keeps 3 days (stir before serving). Tabbouleh is best day-of but holds 1–2 days; season with a pinch more salt and lemon before serving.
Nutrition (per serving)
Approximate for 1 bowl with farro, 4 falafel, tzatziki, tabbouleh, and tahini drizzle: 600 calories; 73 g carbohydrates; 20 g protein; 22 g fat; 10 g fiber; 820 mg sodium. Values will vary based on brands and exact portions.
