Baked Falafel with Lemon Tahini Sauce

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Uh hi, hello, Paris?

I’m sorry, I’m trying to reach France – the country not the Hilton.

Sure, I’ll wait. I understand the confusion.

Oh hi, hello there! My name is Andrea Mitchell and I just wanted to speak with someone about the food there.


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No, not the crepes. Uh uh not the croissants or the escargot or even the croque monsieur (though I would like to speak about that at a later date). No, I’m actually calling because…well…you see…hah…it’s a funny thing…I – well – I came there about five years ago around this time in early spring and…ha…oh you see, I just haven’t for the life of me been able to forget that one hot and greasy falafel sandwich I bought at a little shop in your Latin Quarter.


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Right, sorry, this is not about the crepes. No, ma’am, please. I don’t mean to insult your finer sensibilities. I have no doubt that the beouf bourguignon is all that. (I’m bringing that phrase back, thankyouverymuch.) Listen, I saw Julie and Julia. I get it.


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I digress.

I just really need to speak to someone about the falafel.

Yes, I realize it’s not French.


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Sure, I’d be happy to explain: it’s that hot buttered flatbread filled with crispy fried garbanzo bean patties, crumbled feta, velvety tahini, chopped lettuce, tomato, and sharp red onion.

Right, there’s a shop- it’s actually quite close to Shakespeare and Company bookstore. Mmm hmm just a stone’s throw from Notre Dame.

You’re sure you don’t know which one?


Hmm…well…okay. I guess it’s a lost cause. Thanks for your time.


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I’ll just be over here…ya know…thinking about falafel and trying my damndest to ah… recreate a meal I ate five years ago.

No I have nothing better to do. 

Nope, no siree bob, not a thing.


I know.

Super unfortunate.


Oh! And actually, can you put Paris back on the phone?

Yup, Hilton this time.



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This falafel recipe, though not quite as lovely as the one that’s deep fried and waiting for me in the streets of Paris, is absolutely delicious. It’s one of those dinners that really makes me giddy. I like to wrap it in foil or parchment, load it with extra feta and creamy, smooth tahini sauce and eat with my eyes closed and smiling.

The patties are richly spiced with cumin, coriander, and a hit of spicy chili powder. Each one crumbles and almost melts into the silky tahini. There’s a sharpness from the garlic and onion, a brightness from fresh parsley and lemon, and then a cool, satisfying tang from crumbled feta.  Find the best, most authentic pita bread you can for this recipe. I recommend a buttery flatbread, warmed in the oven for a few minutes to soften and blister.




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Baked Falafel with Lemon Tahini Sauce

Yield: 2 Servings

Serving Size: 1 Falafel Pita

Calories per serving: 531

Fat per serving: 18g

Healthy baked falafel drizzled with a fresh tahini sauce all wrapped up in a pita with lettuce, tomato, and feta cheese!


    Lemon Tahini Sauce
  • 2 tablespoons tahini paste
  • zest and juice of 1 lemon
  • 2 teaspoons finely chopped parsley
  • Falafel
  • 15oz can chickpeas, drained
  • 2 tablespoons flour
  • ¼ cup fresh parsley, finely chopped
  • 2 large garlic cloves, minced
  • 1 large egg
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Remaining Ingredients:
  • 2 pita breads (5” diameter)
  • 1 cup chopped romaine lettuce
  • 1 cup chopped tomatoes
  • ½ cup thinly sliced red onion
  • ¼ cup crumbled feta cheese
  • 2 pita breads (I like Joseph's Flax, Oat Bran, and Whole Wheat Pita


  1. In a small bowl, whisk the tahini, lemon juice, lemon zest, and parsley. If needed, add a tablespoon of room temperature water (or more), to thin the sauce to a pourable consistency. Cover and set aside.
  2. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. In a food processor, combine all falafel ingredients and pulse until well blended. Use your hands to form 8 equal patties and place them on the prepared baking sheet. Spray the patties with cooking spray and bake for 16 to 18 minutes.
  3. Lay the pitas on a work surface and top each with the lettuce, tomato, and red onion. Divide the hot falafel among the pitas along with 2 tablespoons of feta and 2 tablespoons of lemon-tahini sauce. Fold up and serve!


Nutrition Information (with 60-calorie Joseph’s Flax, Oat Bran, Whole Wheat Pita): Calories 531, Fat 18g, Carb 73g, Fiber 17g, Sugars 1g, Protein 26g

Nutrition Information (without pita): Calories 471, Fat 16g, Carb 65g, Fiber 13g, Sugars 1g, Protein 20g



  1. says

    Tahini makes everything better. I ate something like that on a trip to israel (that is also the country that made me fall in love with tahini ^^). I love the middle-eastern-kitchen :)
    i will try this recipe asap. probably a good treat for myself after my exam week. :)

  2. says

    Falafel is actually a VERY middle eastern dish, and we always eat it in Lebanon. If you’re frying the Falafel a very good addition would be to dip it in sesame seeds and THEN cook them. Trust me, it’s heavenly!

  3. johnny says

    I will have to try these, they do look very tasty. Oh by the way, we made the double chocolate coconut blondies this weekend and they are FANTASTIC !!!!!! That one will go into the family cook book as a must for desert :)

  4. says

    Hi, can you put Andrea on the phone?
    Yes- the one who made that great baked falafel.
    Oh you found her? Good.
    Now tell her I’d love one of these delivered to my house for dinner.
    K, thanks. :)

  5. says

    I love you right now.

    I went to Paris two years ago, and the best thing I ate was a falafel from this little bity shop in the middle of a bustling quarter. It was the one of the best meals of my life. I’m going to pray to God the Husband will eat this because we’re having Falafel this week!!

  6. says

    I was making my grocery list yesterday, and I thought “I should find a recipe for baked falafel,” but then I felt too lazy so I came up with a different meal. When I saw this today, I was like, “WHAAAT?!” This will definitely be consumed in my house next week. So excited!

  7. says

    There is a great Greek restaurant near where I live in Memphis, TN (I know strange place for it to be), but this is great for when I want to stay in for dinner but still crave!

  8. says

    These look fantastic. Eating it out of the aluminum foil wrapper makes it so much better, like you’re still walking down the streets in France.

  9. says

    I have a serious love affair with falafel! I have never made it from scratch before so I think I am just going to have to try this recipe! I usually buy a good container of the dried mix at a mediterrean market in Worcester and make it that way but this sounds easire. At the very least I wouldn’t have to wait an hour for the mixture to soak..

  10. says

    Love the baked version of falafel! Thanks for the comment on my Foodista profile, got to know about your lovely space here. Would love to hop over again for such wonderful delicacies from you.

  11. says

    Ummm can we talk about my love for you?

    I only had my first falafel in October (sad, I know. I lived over 25 years without) and became instantly obsessed. Secret #2 is that I HAVEN’T HAD ONE SINCE!!! Andrea, what the eff is wrong with me?? And why aren’t you my neighbor? Can you ship these across the country?? In time for dinner tonight??

  12. Katy says

    Your recipe looks amazing and I’ll definitely book mark it…. But I’m going to Paris for the first time in a few weeks and im now dreaming of finding this sandwich (any tips to locate it, we’re staying in the Latin quarter 😉 ?) and having one just for you nd my favorite new blog!

  13. says

    I had a similar experience in Providence with some Falafel–I’d never even heard of it before, but this little hole-in-the-wall was giving out free samples while I was on a high school chorus field trip. I fell in love, but have yet to have falafel as delicious as I remember. I love the fried-ness, but I may have to try your version if only because I fail very much at frying!

  14. says

    Yep, that’s the falafel place that was ON MY BLOCK. It was amazing. While you were getting healthy in Rome, I was eating falafel 23 times a day and packing on 15 pounds. Haha! I wouldn’t change it, though. Those were some damn good falafel. :)

  15. says

    I have now had falafel twice and it’s my newest obsession. I tried making it at home and it was tasty but not like the place I had ordered it either. I am going to have to try this recipe. It looks outer worldly!

  16. says

    Funny that your most memorable falafel was in Paris. Mine was in Florence. Sometimes I think to myself, “when I get back to Florence… first thing I’m going to do is have a falafel”. So wrong, yet so right.

  17. Theresa says

    I’ve hesitated to try falafel at home because of the deep frying. This makes it guilt-free! Thanks.

  18. Annie says

    I made these tonight for dinner. Oh my goodness, SO delicious. We didn’t throw onion on ours, but instead put in some diced cucumber. It went over so well.

  19. says

    I’ve just made this and I have to say that it was definitely delicious! I had utterly failed to find tahini at my grocery store, but I improvised somewhat and it was still so good. Thank you!

  20. says

    Yum! My boyfriend and I made these a few nights ago, and both LOVED them! I’m glad that they were still good when baked instead of fried. We added garlic to the lemon tahini sauce and a dollop of Greek yogurt on our wraps…so good! And perfect with a few stuffed grape leaves on the side. Thanks!

  21. Heidi C says

    I made these and they were amazing! I’ve never had falafel before, and I can’t imagine what the “real” version would taste like fried. This baked version is just sublime!
    I just recently discovered your blog by the way, and I love your food philosophy. Thanks for sharing your views on healthy eating with a healthy mindset.

  22. Jinal says

    Everyone loved this recipe…. It turned out perfectly… Everyone praised n I told them
    Credit goes to this beautiful and intelligent lady. Thank you… :)…

  23. Elisabeth says

    Definitely ate a falafel from L’As du Falafel in the Latin Quarter of Paris. It was amazing. The best I’ve ever had.

  24. says

    Seriously going to have to make this- especially for my daughters who fancy themselves to be greek food aficionados. And goddesses. 😉

    Thanks for the great recipe!

  25. Andrea says

    Made the falafel recipe this evening and it was a hit with my entire family. Thanks you! I will make this again!

  26. Justeen @ Blissful Baking says

    Made these for a a friend’s birthday dinner and everyone really enjoyed them! They were so flavorful and so simple to make!

  27. Dani says

    Hi 😀

    The israelo-parisian I am know exactly where you bought your falafel but WAIT there are some other place where it’s waaayyyy more tasty ! If you come back to Paris, please go to the jewish neighborhood, your tummy will hate me, but your stomach will be so thankful. If you want to do even better, go to Israël (or Libanon, both beautiful countries), falafel are everywheeeereeee

  28. Erica says

    I made this tonight. It was amazing! I did not make the tahini sauce and I added lemon juice to the patties. I didn’t have any cumin or chili powder. I added a 1/2 teaspoon of paprika and a 1/2 teaspoon of cayenne which gave them quite. Kick. Thank you for a great recipe.

  29. Mary Frances Ellison says

    This recipe is amazing – made them with my family (husband and two kids – ages 14 and 10) and everyone pronounced them to be fantastic! This is our go-to falafel recipe now … and the kids love ’em! (And I love that they’re baked and not fried – although I admit to having cravings for crunchy, deep-fried falafels – and the spicing is perfect.) These are incredibly tasty falafels.

    Enjoying your blog … great writing makes for pleasurable reading!

  30. Jenna says

    Just made this. It was a little dry and could have used a bit more taste in the actual felafel itself. I ended up adding olive oil to the felafel mix as well as some jalapenos.
    The tahini sauce needed to be a little less thick so I also added some milk to it which helped the spreadability factor.

    All in all, I ate all of it and it still tasted good, but I had a little higher expectations.

  31. Jenna says

    I reheated the leftovers today and they were a lot better than I remember them. So, I actually rate this recipe as good :)

  32. Jill says

    So funny. I spent a summer in Dublin during law school and my best food memory is the falafel we got from a little stand down in Temple Bar. Not that Dublin is the gastronomical equivalent of Paris by any stretch, but still. It’s counterintuitive.

  33. says

    Hi! I just found this recipe on Pinterest. I had to tell you that I was in Paris 6 years ago, and I ate at that same shop in the Latin Quarter. I didn’t have the falafel, but I still drool when I think about the food I did have.

    This recipe looks great! I can’t wait to try it!

  34. ciaochow says

    YES!! L’As du Falafel was one of the best food experiences of my life! I can’t wait to go back AND to try this recipe. Thanks!

  35. rachel says

    I love your blog! I found you on pinterest and am really looking forward to trying some more recipes. I made this recipe tonight for dinner and it was pretty darn good- love that it’s a no-fry option for falafel :) I doubled the recipe so that we could have leftovers and found the mix to be pretty dry. In your pictures your falafels look moist. Would you add something to make them less dry, or go lighter on the flour? Thanks!

    • admin says

      Thanks Rachel!

      Hmm, I wonder if adding an egg to this recipe would be a good binder and moistening agent. If not that, I’d say a good addition to the falafel mix would be 2-3 tablespoons of yogurt or sour cream.

      I really appreciate you trying the recipe and I’m thankful for your honest review!


  36. says

    Hey Andie! I came across your blog today and I’ve been poring over recipes to plan my meals for next week. On a relevant note, I’m studying abroad in Paris this semester—I think the place you’re talking about is called L’As du Falafel. After reading your review I’m definitely going to check it out!

  37. Em says

    I just made these and they were a huge hit! I didn’t have any pita’s, so I made big falafel salads. It was a huge hit with the meat-loving husband!

  38. Jessica says

    I’m guessing you drain the water from the chickpeas? I am staring at a thick, unmoldable paste in my kitchen…

  39. Stephanie says

    I have to go on record as saying this was DELICIOUS AND I’M SO GLAD I TRIED IT. I ended up modifying the tahini sauce a bit, because mine didn’t end up like the photos; I must have had a different tahini paste to start with. I mixed in some nonfat Greek yogurt until I got a silky consistency, and I ended up adding a clove of crushed garlic (because my household adores garlic).

    Once again. Just fantastic.

  40. Ahonui says

    No way! I KNOW your falafel man! I lived on blvd St. Michel & we stopped at this place all the time! Thank you, thank you, thank you!

    Also, my roommate also had some confusion with Paris. She was trying to notify her bank before she moved, and she said that she was moving to Paris. The operator responded with “Paris, Ohio; Paris, Texas; Paris, Michigan; or Paris, Kentucky?” (Btw, I don’t remember where all these other Paris’ were, so I’m making them up….)
    Her response…
    “Uh…the one in France?”

  41. Allie says

    I know EXACTLY what you are talking about. I studied abroad in Paris and I still dream about the falafel there! It is totally drool-worthy. Hopefully this recipe will help :)

  42. Aqiyl Aniys says

    Baked + Falafel= Yes! I love falafel but do try to stay away from them because most falafels I come in contact with are fried, and I minimize my friend foods. Baked falafels are awesome though. Your falafels look very tasty. Thanks for the recipe.

  43. Hannah says

    The Falafel place you’re thinking of in Paris is most likely L’as du Falafel. I have many friends (as well as myself) who absolutely rave about it. :)


  1. […] This baked falafel recipe looked almost too good to be true. Baked? Ingredients I already possessed? Ready in 20 minutes?! It did NOT disappoint. It seriously took about 5 minutes to mix up the ingredients – just long enough to preheat the oven. Then, when the falafel were almost done, I rolled out my grilled flatbread dough and put it in the toaster oven to broil for a few minutes per side. […]

  2. […] Baked Falafel with Lemon Tahini Sauce (Vegetarian): Easy, vegetarian, and baked! So even healthier than normal.  Falafel is one of my favorite foods, but I’m usually disappointed by it in restaurants.  This recipe isn’t quite perfect, but definitely on the way there. I’ll try a few more falafel recipes and report back (or do you have a good one to share??). […]

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