Sheet Pan Falafel with Tahini Sauce

The first turn is where sheet pan falafel can go sideways: patties that aren’t firm enough may break when you lift them. I keep them about 2 inches wide and 1/2 inch thick, then let the oven set the surface before turning. The result is golden, firm falafel without standing over a pan of hot oil.

These sheet pan falafel start with dried chickpeas soaked overnight, not the canned kind. Pulsing them with fresh herbs gives the patties their characteristic coarse texture, while a short chill makes the mixture easier to shape. I serve them with a quick tahini sauce whisked smooth with lemon juice and cold water; it’s tangy, creamy, and ready while the falafel bakes.

Why These Falafel Start With Soaked Chickpeas, Not Canned

Falafel gets its texture from chickpeas that have soaked but haven’t been cooked. Dried chickpeas absorb water in the refrigerator, but they stay firm enough to pulse into a coarse mixture. That texture gives each patty some structure instead of turning the herbs and chickpeas into a smooth paste.

Canned chickpeas are already cooked and much softer. They bring extra moisture to the food processor, which makes it harder to get a mixture that holds together without over-processing it. For this baked version, the dried chickpeas are doing more than adding flavor; they’re the foundation of the patty.

Once the mixture is pulsed, squeeze a little between your fingers. It should cling together while still looking nubbly, not creamy or puréed. That balance helps the patties bake up firm, and the chilled rest gives you a calmer, less sticky mixture to shape.

What the Herbs, Binder, and Tahini Bring to These Falafel

• Dried chickpeas — They’re essential for the firm, coarse texture here; canned chickpeas don’t make a dependable swap. Give them the full refrigerated soak, then drain and rinse well before they go into the processor.
• Parsley and cilantro — Fresh leaves and tender stems bring the green, herbal flavor that makes falafel taste fresh rather than heavy. Use herbs that look lively, with no slimy leaves or wilted bunches. If cilantro isn’t your favorite, the variation below uses parsley in its place.
• Onion and garlic — They add savory depth throughout the patties, while the finely grated garlic in the sauce gives it a sharper edge. Roughly chop the falafel garlic so it breaks down evenly with the herbs.
• Cumin and coriander — Ground spices are fine here; there’s no need to toast or grind whole seeds. If your jars have been open for years and smell faint, fresh spices will make a noticeable difference in the earthy aroma.
• All-purpose flour and baking soda — Together they help the chilled mixture hold its shape as patties. Stir them in after chilling rather than blending them into the chickpea mixture at the start; there isn’t a reliable one-for-one swap among the other listed ingredients.
• Tahini and fresh lemon juice — Tahini supplies the sauce’s sesame richness, and lemon keeps it from tasting heavy. Choose tahini that smells nutty and tastes clean, not bitter; fresh lemon juice gives the sauce a brighter finish than bottled juice.
• Olive oil — Brushing oil on the parchment and patties encourages browning in the oven. Divide it as described so the patties have oil underneath and on both sides after turning.

From Coarse Chickpeas to Golden, Firm Patties

Soak, Drain, and Pulse the Chickpeas

Cover the dried chickpeas with cold water and refrigerate them for 12 to 18 hours. Drain and rinse them before processing. Pulse the onion, parsley, cilantro, and falafel garlic until finely chopped, then add the chickpeas, salt, cumin, coriander, and black pepper. Stop when the mixture is coarse and holds together when squeezed; if it looks like a smooth paste, it has gone too far.

Chill the Mixture and Whisk the Sauce

Transfer the falafel mixture to a bowl, cover it, and refrigerate for 30 minutes. While it chills, whisk the tahini with lemon juice, grated garlic, and the sauce salt. Add the cold water gradually, whisking as you go, until the sauce looks smooth and creamy. Adding the water in stages makes it easier to see when the tahini has loosened to the consistency you want.

Shape Even Patties on an Oiled Pan

Heat the oven to 425°F and line an 18×13-inch rimmed sheet pan with parchment. Brush the parchment with olive oil, then stir the flour and baking soda evenly into the chilled mixture. Shape 16 patties, each about 2 inches wide and 1/2 inch thick, and arrange them on the pan. Brush the tops with olive oil; even sizing helps them bake at the same pace.

Bake, Turn, and Finish the Browning

Bake for 14 minutes, then carefully turn each patty. The first side should have begun to set before you slide a spatula underneath; if a patty sticks, ease the spatula under it rather than pulling it apart. Brush the newly exposed sides with the remaining olive oil and bake for another 10 to 14 minutes, until golden brown and firm. Serve with the tahini sauce.

Ways to Shift the Herbs and Spice Without Losing Falafel Texture

Questions I Get Asked About These Sheet Pan Falafel

Sheet Pan Falafel with Tahini Sauce

Sheet pan falafel with tahini sauce is made with soaked dried chickpeas, fresh herbs, and warm spices, then baked until golden brown and firm. Serve the crisp-edged patties with a creamy lemon tahini sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 26 minutes mins

Soaking, chilling, and resting 15 hours hrs 35 minutes mins

Total Time 16 hours hrs 21 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Middle Eastern

Calories: 525

Ingredients Equipment Method Notes

Ingredients

  

For the falafel

• 1 cup dried chickpeas
• 6 cups cold water for soaking
• 1 yellow onion small, roughly chopped
• 1 cup parsley leaves and tender stems packed
• 0.5 cup cilantro leaves and tender stems packed
• 4 cloves garlic roughly chopped for the falafel
• 1.5 teaspoons kosher salt for the falafel
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 0.5 teaspoon baking soda
• 3 tablespoons olive oil divided

For the tahini sauce

• 0.5 cup tahini
• 0.25 cup fresh lemon juice
• 0.33 cup cold water
• 1 clove garlic finely grated for the sauce
• 0.25 teaspoon kosher salt remaining

Equipment

• 1 food processor
• 1 18x13-inch rimmed sheet pan

Method

 

Prepare the falafel mixture

1. Put the dried chickpeas in a large bowl and cover with the 6 cups cold water.
2. Refrigerate the chickpeas for 12 to 18 hours.
3. Drain and rinse the chickpeas.
4. In a food processor, pulse the onion, parsley, cilantro, and 4 garlic cloves until finely chopped.
5. Add the chickpeas, 1 1/2 teaspoons salt, cumin, coriander, and black pepper, then pulse to a coarse mixture that holds together when squeezed.
6. Transfer the mixture to a bowl and cover it.
7. Refrigerate the mixture for 30 minutes.

Make the tahini sauce

1. Whisk the tahini, lemon juice, grated garlic, and remaining 1/4 teaspoon salt in a medium bowl.
2. Gradually whisk in the cold water until smooth and creamy.

Bake the falafel

1. Heat the oven to 425°F.
2. Line an 18x13-inch rimmed sheet pan with parchment paper and brush the parchment with 1 tablespoon olive oil.
3. Stir the flour and baking soda into the chilled falafel mixture until evenly combined.
4. Shape the mixture into 16 patties, about 2 inches wide and 1/2 inch thick.
5. Arrange the patties on the pan and brush the tops with 1 tablespoon olive oil.
6. Bake for 14 minutes.
7. Carefully turn the patties and brush the newly exposed sides with the remaining 1 tablespoon olive oil.
8. Bake for 10 to 14 minutes more, until golden brown and firm.
9. Let the falafel rest on the pan for 5 minutes.
10. Serve the falafel with the tahini sauce.

Notes

For the best texture, use dried chickpeas soaked for the full time rather than canned chickpeas. Refrigerate leftovers for up to 4 days; falafel can be frozen. For a gluten-free variation, replace the all-purpose flour with chickpea flour.