Quick Recipe Version (TL;DR)
Quick Ingredients
- Chickpeas: 2 cans (15 oz / 425 g each) chickpeas, drained, rinsed, and dried very well
- Aromatics: 1 small onion, 3 garlic cloves
- Herbs: 1 cup packed parsley, 1/2 cup packed cilantro
- Spices: 1 tsp ground cumin, 1 tsp ground coriander, 1/4 tsp cayenne (optional), 1 tsp kosher salt
- Binders: 3 tbsp chickpea flour (or all-purpose flour), 1/2 tsp baking powder
- Oil: 2 tbsp olive oil (for pan + brushing)
- Slaw: 4 cups shredded cabbage, 1 cup cucumber (julienned), 2 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp kosher salt
- Sauce: 1/4 cup tahini, 1/2 cup plain Greek yogurt, 2 tbsp lemon juice, 1 small garlic clove, 2–4 tbsp warm water, 1/4 tsp kosher salt
- To serve: 4 whole-wheat pitas, tomatoes, pickles
Do This
- 1. Heat oven to 425°F (218°C). Oil a lined sheet pan.
- 2. Stir up tahini-yogurt sauce; thin with warm water. Set aside.
- 3. Toss cabbage + cucumber with lemon, olive oil, salt, and pepper.
- 4. Pulse chickpeas, onion, garlic, herbs, spices; mix in flour + baking powder. Chill 15 minutes.
- 5. Shape 16 small patties, brush with oil, bake 12 min; flip; bake 10–13 min more until browned.
- 6. Warm pitas, then stuff with falafel, slaw, tomatoes, pickles, and plenty of sauce.
Why You’ll Love This Recipe
- Crisp-tender baked falafel: all the herby flavor without deep frying.
- Big texture contrast: crunchy cabbage-cucumber slaw against warm pita and creamy sauce.
- Meal-prep friendly: bake falafel ahead and assemble fresh in minutes.
- Balanced and satisfying: fiber-rich chickpeas, bright lemon, and a savory tahini-yogurt drizzle.
Grocery List
- Produce: 1 small onion, garlic, fresh parsley, fresh cilantro, green cabbage (and/or red cabbage), 1 cucumber, lemons, tomatoes, dill pickles (plus optional pickled turnips)
- Dairy: plain Greek yogurt
- Pantry: canned chickpeas, tahini, chickpea flour (or all-purpose flour), olive oil, ground cumin, ground coriander, cayenne (optional), kosher salt, black pepper, whole-wheat pitas
Full Ingredients
Herb-Heavy Baked Falafel
- 2 cans (15 oz / 425 g each) chickpeas, drained, rinsed, and dried very well (see note below)
- 1 small yellow onion (about 5 oz / 140 g), roughly chopped
- 3 medium garlic cloves, peeled
- 1 cup (30 g) packed fresh parsley leaves and tender stems
- 1/2 cup (15 g) packed fresh cilantro leaves and tender stems
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp cayenne pepper (optional, for gentle heat)
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 3 tbsp chickpea flour (24 g) or all-purpose flour (24 g)
- 2 tbsp (30 ml) olive oil, divided (for the pan and brushing falafel)
Crunchy Cabbage-Cucumber Slaw
- 3 cups (210 g) shredded green cabbage
- 1 cup (70 g) shredded red cabbage (or use more green cabbage)
- 1 cup (120 g) cucumber, cut into thin matchsticks or grated and squeezed dry
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) olive oil
- 2 tbsp chopped fresh dill (or parsley/mint)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Creamy Tahini-Yogurt Sauce
- 1/4 cup (60 g) tahini
- 1/2 cup (120 g) plain Greek yogurt
- 2 tbsp (30 ml) fresh lemon juice
- 1 small garlic clove, finely grated (about 1/2 tsp)
- 2 to 4 tbsp (30 to 60 ml) warm water, to thin to a drizzle
- 1/4 tsp kosher salt (plus more to taste)
For Serving
- 4 whole-wheat pita breads
- 1 cup (150 g) cherry tomatoes, halved (or 2 medium tomatoes, diced)
- 1/2 cup (75 g) sliced dill pickles (or chopped pickled cucumbers)
- Optional: pickled turnips, sliced hot peppers, extra herbs, extra lemon wedges
Step-by-Step Instructions
Step 1: Preheat the oven and prep the pan
Arrange an oven rack in the middle position. Preheat the oven to 425°F (218°C).
Line a rimmed baking sheet with parchment paper (recommended for easy flipping and less sticking). Brush or rub the parchment with 1 tbsp (15 ml) olive oil.
Step 2: Make the tahini-yogurt sauce
In a small bowl, whisk together 1/4 cup (60 g) tahini, 1/2 cup (120 g) Greek yogurt, 2 tbsp (30 ml) lemon juice, 1 grated garlic clove, and 1/4 tsp kosher salt.
Whisk in 2 to 4 tbsp (30 to 60 ml) warm water, 1 tablespoon at a time, until the sauce is creamy and drizzleable. Taste and add a pinch more salt or lemon if needed. Set aside.
Step 3: Toss the crunchy slaw
In a medium bowl, combine shredded green cabbage, shredded red cabbage, and cucumber.
Add 2 tbsp (30 ml) lemon juice, 1 tbsp (15 ml) olive oil, 2 tbsp chopped dill, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss well and set aside to lightly soften while you bake the falafel.
Step 4: Dry the chickpeas well (this matters for texture)
Spread the drained and rinsed chickpeas on a clean kitchen towel (or a thick layer of paper towels). Pat thoroughly to remove surface moisture.
If you have a few extra minutes, let them air-dry while you measure the other ingredients. Drier chickpeas make falafel that holds together better and browns more nicely in the oven.
Step 5: Blend the falafel mixture
In a food processor, add the dried chickpeas, onion, garlic, parsley, cilantro, lemon juice, cumin, coriander, cayenne (if using), and salt.
Pulse 12 to 18 times, scraping down the bowl as needed, until the mixture looks like coarse, damp sand with some small bits of chickpea still visible. You want it to hold together when pressed, but not turn into hummus.
Sprinkle in the 3 tbsp flour and 1/2 tsp baking powder. Pulse 3 to 5 times just to combine.
Step 6: Chill briefly, then shape
Transfer the mixture to a bowl and refrigerate for 15 minutes (this makes shaping easier and helps prevent crumbling).
With slightly damp hands, shape into 16 small patties (about 2 tbsp each), roughly 2 inches wide and 1/2 inch thick. Patties brown more evenly than balls in the oven and are easier to tuck into pita.
Step 7: Bake until browned and firm
Place the patties on the oiled, lined baking sheet with a little space between each one. Brush the tops with the remaining 1 tbsp (15 ml) olive oil.
Bake at 425°F (218°C) for 12 minutes. Flip carefully with a thin spatula, then bake for 10 to 13 minutes more, until the falafel are browned on both sides and feel firm at the edges.
If you want deeper color, broil on high for 1 to 2 minutes at the end, watching closely.
Step 8: Warm the pita and assemble
Warm the pitas for 2 to 3 minutes in the oven (right on the rack) or in a dry skillet over medium heat for 30 to 45 seconds per side. Keep them covered with a towel so they stay soft.
Slice each pita open. Fill with 4 falafel patties, a generous handful of crunchy slaw, tomatoes, and pickles. Drizzle with plenty of tahini-yogurt sauce. Serve right away while the falafel are warm.
Pro Tips
- Don’t over-process: If the mixture becomes smooth like hummus, the falafel can turn dense. Pulse to a coarse, crumbly texture that clumps when squeezed.
- Patty shape helps baking: Flattened patties brown more and dry out less than tall balls in the oven.
- For maximum crisp edges: Preheat the sheet pan in the oven for 5 minutes, then carefully place the oiled patties on the hot pan.
- Adjust sauce thickness: Tahini can vary. Add warm water gradually until it drizzles easily but still coats the falafel.
- Salt in layers: Season the slaw and sauce separately so the whole pita tastes bright and well balanced.
Variations
- Gluten-free: Use chickpea flour (instead of all-purpose) and serve with gluten-free pita or a lettuce wrap.
- Spicy harissa twist: Stir 1 to 2 tsp harissa into the sauce or add 1/2 tsp smoked paprika to the falafel mix.
- Extra creamy: Add 1 tbsp (15 ml) olive oil to the sauce for a richer mouthfeel and shinier drizzle.
Storage & Make-Ahead
Falafel: Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat on a sheet pan at 375°F (190°C) for 10 to 12 minutes until hot and crisped. Freeze baked falafel for up to 2 months; reheat from frozen at 375°F (190°C) for 15 to 18 minutes.
Sauce: Refrigerate up to 4 days. It will thicken as it sits; whisk in a splash of warm water to loosen.
Slaw: Best within 24 hours for maximum crunch. You can shred the cabbage and prep the cucumber up to 2 days ahead; store separately and toss with dressing shortly before serving.
Make-ahead assembly tip: Keep falafel, slaw, sauce, and toppings separate. Warm pita and falafel right before eating so the bread stays soft and the slaw stays crisp.
Nutrition (per serving)
Approximate, per 1 stuffed pita (1/4 of recipe): 520 calories, 20 g protein, 68 g carbs, 18 g fat, 14 g fiber, 900 mg sodium. Values vary by pita size, tahini brand, and pickle amount.
