Baked Falafels with Tahini Sauce

One of the many reasons I love instagram is all the food photos and recipe ideas. Admittedly, I’m not the greatest at following a recipe to a “T” because I like to be creative in the kitchen. But I do love looking at food photos for inspiration. 

This is what happened with these baked falafels — I was inspired by  @Organicfoodforkids on instagram. She posted this recipe and she has instant cred with me because she always has such healthy and tasty ideas! These days with Vienna eating solids I’m always looking for ideas that work for Walker and I, plus Vienna.  

These baked falafels were loved by all!

If you’d like to see a recent FACEBOOK LIVE I did while I was reviewing top detox superfoods plus how to make the tahini sauce, you can see it here. 

Baked Falafels with Tahini Sauce
  1. 1.5 cups sliced mushrooms (crimini or button)
  2. 1 small onion, chopped
  3. 1 tbsp coconut oil or extra-virgin olive oil
  4. 1 x 398 ml can organic BPA-free chickpeas, drained and washed
  5. 1 cup chickpea flour (brown rice or quinoa flour will work too)
  6. 1 tsp ground cumin
  7. 1/2 tsp chili powder
  8. 3 garlic cloves
  9. Juice from half a lemon
  10. 1/4 cup fresh parsley (I added in an extra handful)
  11. Sea salt and black pepper
  1. Preheat oven to 375F degrees. Grease a cookie sheet or line it with parchment paper.
  2. Saute onions and mushrooms in oil until tender.
  3. Using your food processor, add chickpeas, chickpea flour, cumin, chili powder, garlic, lemon juice, parsley, sea salt and black pepper. Blitz until well blended.
  4. Add mushrooms and onions, blitz again until blended.
  5. Take 1 1/2 tbsp of mix and form into balls. Don't worry if they are sticky and don't form into perfect balls. Mine didn't :)
  6. Bake for 30 minutes. At 15 minutes flip them. I used a spatula and flattened them a bit so they weren't such a wonky shape.
  1. They freeze well and refrigerate for up to a week.
  2. Serves 4.
Joyous Health
Baked Falafels-1

I whipped up a super quick tahini sauce that we drizzled all over them and dipped them in too. It was basically tahini, lemon juice and a bit of water to thin out the consistency. We enjoyed it with a beet carrot apple slaw. 

I hope you try these and love them just as much as we do. I also have a Falafel Burger that I posted a while ago — excuse the terrible photography. 

Have a joyous week!


Joy McCarthy

Joy McCarthy is the vibrant Holistic Nutritionist behind Joyous Health. Author of JOYOUS HEALTH: Eat & Live Well without Dieting, professional speaker, nutrition expert on Global’s Morning Show, Faculty Member at Institute of Holistic Nutrition and co-creator of Eat Well Feel Well. Read more...


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  • Looking forward to trying this, thank you for sharing the recipe

    • Hi Nicole,

      Amazing! Let us know what you think when you do get a chance to make it :)

      Rachel – Joyous Health Team

  • So very happy to find and join your community. I look forward to reading all you have to share about healthy eating. I am also excited to try out the many recipes you so kindly share. ✨ THANK YOU❗JoAnne

    • Hey Joanne!

      We’re so happy you found us too! We can’t wait to see what recipes you stir up and to learn which ones become your go-to favourites :)

      Rachel – Joyous Health Team