Classic
A chickpea and herb falafel served with tahini sauce.
Tahini contains sesame. This version avoids wheat flour in the current recipe, but ingredient labels should still be checked when needed.
Lebanon · Levantine / Middle Eastern
Falafel
A chickpea and herb falafel recipe with tahini sauce, built as a naturally plant-based classic with clear sesame guidance.
Servings
Customize this recipe
Servings
Version
Intolerance / Allergy
Servings: 4 · Version: Classic
Always check ingredient labels and cross-contamination warnings.
Version
Free from
Contains
Ingredients
- 300 g soaked chickpeas Use soaked dried chickpeas rather than canned for better texture.
- 40 g parsley or cilantro
- 80 g onion
- 2 garlic cloves
- 3 g ground cumin
- 3 g ground coriander
- 5 g fine salt
- 20 ml olive oil For brushing before baking.
- 60 g tahini sauce Tahini contains sesame.
Cooking method
Oven
- Prepare the mixture
Pulse soaked chickpeas, herbs, onion, garlic, cumin, coriander and salt until finely chopped but not completely smooth.
- Chill briefly
Chill the mixture for a few minutes if it feels loose, then shape it into small patties or balls.
- Brush with oil
Place on a lined tray and brush lightly with olive oil.
- Bake
Bake until firm and golden, turning once if needed.
- Serve
Serve warm with tahini sauce, noting that tahini contains sesame.
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