Baked Sesame Seed Falafel Patties
Say hello to your new favorite homemade snack — Baked Sesame Seed Falafel Patties! These little bites of joy are crispy on the outside, tender on the inside, and bursting with herby, spicy goodness. They’re baked (not fried!), which means you can munch guilt-free — and trust me, you’ll want to. Pair them with my Lemony Tahini Sauce (check my previous post!) and you’ve got yourself a flavor combo made in Mediterranean heaven. 💛
Servings 0
Ingredients
- 1¾ cups dried chickpeas (picked over)
- 2 garlic cloves
- 1 small yellow onion (quartered)
- 1 tbsp ground cumin
- 1 tsp cayenne pepper
- 1 cup fresh cilantro or parsley (coarsely chopped)
- 1½ tsp sea salt
- ½ tsp freshly ground black pepper
- ½ tsp baking soda
- 1 tbsp fresh lemon juice
- ¼ cup white sesame seeds
- Nonstick olive or coconut oil cooking spray
- ½ cup Lemony Tahini Sauce (see previous recipe)
Instructions
- Soak chickpeas in a large bowl with water (cover by 3–4 inches) for 24 hours, adding more water as needed. They should break apart easily when ready.
- Preheat oven to 375°F and line a baking sheet with parchment or a silicone mat.
- Drain chickpeas and add to a food processor with garlic, onion, cumin, cayenne, cilantro, 1 teaspoon salt, pepper, baking soda, and lemon juice. Pulse until minced but not puréed. Add water only if needed to blend; keep the mixture as dry as possible. Adjust seasoning to taste.
- Scoop into 20 balls (about 1½–2 inches), flatten into patties, and press both sides into sesame seeds. Place on baking sheet and mist both sides with cooking spray.
- Bake 10–12 minutes per side, until golden. Serve hot or at room temperature with tahini sauce.
Crispy, nutty, and packed with plant-based protein — these falafel patties are perfect for wraps, salads, or straight from the tray (no judgment 😋). Your kitchen is about to smell amazing!
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