Baked Falafel with Cucumbers and Tahini

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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1 large bunch fresh cilantro (about 3 cups leaves)

1 onion, thinly sliced (about 1 1/2 cups)

3 cloves garlic

1 teaspoon ground cumin

Kosher salt and freshly ground pepper

1 15-ounce can chickpeas, drained and rinsed

1/3 cup plus 2 tablespoons tahini

1/4 cup panko breadcrumbs

2 tablespoons extra-virgin olive oil

Juice of 2 lemons

5 Persian cucumbers, thinly sliced

2 to 3 pieces pita bread, cut into quarters


  1. Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Pulse 2 cups cilantro, 1 cup onion, the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper in a food processor until finely chopped. Add the chickpeas and 2 tablespoons tahini; pulse to make a chunky paste. Scrape the mixture into a bowl and stir in the panko.
  2. Form the chickpea mixture into twelve 2-inch patties (about 2 tablespoons each). Remove the baking sheet from the oven, brush with 1 tablespoon olive oil and add the chickpea patties. Bake, flipping the patties and rotating the pan halfway through, until golden and crisp, 20 to 25 minutes.
  3. Meanwhile, mix the remaining 1/3 cup tahini with 6 tablespoons warm water and the juice of 1 lemon in a small bowl until creamy (it may look separated at first but it will come together). Season with salt and pepper; set aside. Toss the cucumbers with the juice of the remaining lemon, 1 cup cilantro, 1/2 cup sliced onion and 1 tablespoon olive oil in a medium bowl; season with salt and pepper.
  4. Warm the pita in the oven. Serve the falafel with the cucumber salad, pita and tahini sauce.