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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.
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Prep Time 20 minutes
Cook Time 26 minutes
Soaking, chilling, and resting 15 hours 35 minutes
Total Time 16 hours 21 minutes
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.