Baked Falafels with Tahini Lemon Sauce

Prep 20 mins

Cooking 20 mins

Serves Makes 18 falafels

Give your delicious meals a plant-powered boost! Made with a dash of our NEW low salt Mediterranean Shaker Seasoning, these scrumptious Baked Falafels are big on flavour and perfect to enjoy on low-carb blinis, with a drizzle of tahini or in petite party pitas

What you will need

  • 2 x 400g tins chickpeas, rinsed and drained
  • ½ red onion, diced
  • 4 cloves garlic
  • ½ cup coriander leaves
  • ½ cup parsley leaves
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 125ml tahini
  • 2 tsp Natural Herbs & Spices Sea Salt
  • 60ml lemon juice
  • 2 Tbsp Natural Herbs & Spices no added salt Mediterranean Seasoning
  • 60ml water
  • ¼ cup chickpea flour (use normal flour if desired - chickpea flour will keep the falafels gluten free)
  • ½ tsp Natural Herbs & Spices Sea Salt
  • 1 small clove garlic, finely grated
  • 2 tsp baking powder


For the falafels:

Preheat oven to 200˚C and brush a large baking tray with olive oil.

To the bowl of a food processor, add the chickpeas, onion, garlic, coriander, parsley, olive oil, lemon juice, Natural Herbs & Spices Salt and no added salt Mediterranean Seasoning.

Blitz to combine until very finely mixed together, then add the chickpea flour and the baking powder and blitz again until thoroughly mixed but not too smooth.

The falafels are lovely with a little bit of texture.

Roll falafel mixture into 18 evenly sized balls. Flatten each ball slightly into a disc shape and arrange on a large greased baking tray amd brush the tops with olive oil.

Bake for 20 mins until golden and crisp.

The falafels are delicate so handle them gently, especially if using chickpea flour.

Leave to cool on a wire rack which will also help them to firm up.

For the tahini lemon sauce:

Combine all the ingredients in a small bowl and whisk together until smooth.

Taste to adjust seasoning.

Serve your baked falafels in 3 fun ways!

  1. Feed a crowd of friends by serving them as is on a generous platter with the tahini lemon sauce on the side for dipping.
  2. Serve them as a dinner party canapé:

For the canapés it is quite lovely to make mini falafels that fit well on cucumber slices.

Slice cucumbers into chunky rounds to serve as fresh, crunchy, gluten free “blinis”.

Spread a little tahini lemon sauce on each cucumber slice. Top with a baked falafel.

Finish with micro herbs and serve with lemon wedges on the side.

  1. Serve them traditionally in pitas:

Warm sliced pitas in the toaster.

Spread a generous amount of tahini lemon sauce inside the pita.

For these, thin the sauce out with a little extra water for easy drizzling.

Add shredded lettuce, pickled onions, fresh coriander and your baked falafels.

Drizzle with extra tahini lemon sauce over the top and serve!


Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram |