Baked green falafel with lemon tahini dipping sauce

BY Jessica McGowan | 29 September 2023

Falafels can be a healthy hearty dish, especially when they are baked and not deep fried.

Chickpeas are a valuable source of protein and iron which are both essential for a good health.

Double this recipe to use for quick easy lunches, simply add salad and go!


Makes 16 balls

Prep time

15 minutes

Cooking time

30 minutes


2 cans of chickpeas (800g) — drained and rinsed

2 garlic cloves

150g of baby spinach

1½ tbsp of ground cumin

½ lemon zest

1 tbsp of flaxseeds

1 large handful of fresh parsley or coriander


Black pepper

2 tbsp of extra-virgin olive oil

Extra-virgin olive oil to cook


½ tsp of paprika or sumac

Tahini dipping sauce

4 tbsp of tahini

Juice of 1 lemon

1 garlic clove minced

¼ cup of water

2 tbsp of apple cider vinegar or white wine vinegar


Preheat the oven to 180°C

  1. Place all of the ingredients in a blender. Blend for 1–1½ minutes until just combined. You may need to stop and scrape down the sides of the bowl.
  2. Using a tablespoon as a measure, scoop the falafel mix. With clean hands, roll into balls and flatten slightly, place on a greased baking tray.
  3. Bake in the oven for 30 minutes, flip the falafels halfway through.
  4. While falafels are baking, add all ingredients for dipping sauce into a small bowl, using a fork, whisk until well combined. When sauce begins to thicken it is ready.
  5. Serve falafels with dipping sauce as an entrée or snack, or have with a salad for a large delicious meal.