Follow these detailed steps to ensure your baked falafel balls are crispy on the outside and tender on the inside.

Step 1: Prepare the Chickpeas and Herbs
First, it’s crucial to prepare your base ingredients properly. Open the cans of chickpeas and pour them into a colander. Rinse them thoroughly under cold running water until the water runs clear. This removes the starchy canning liquid (aquafaba) and any “canned” taste. After rinsing, spread the chickpeas on a clean kitchen towel or a layer of paper towels. Gently pat them dry. The drier the chickpeas, the less likely your falafel mix is to be mushy, which is key for a firm texture. Roughly chop your onion, garlic, parsley, and cilantro. There’s no need for a fine dice, as the food processor will do the heavy lifting.

Step 2: Process the Falafel Mixture
In the bowl of a large food processor, add the dried chickpeas, chopped onion, garlic, parsley, and cilantro. Pulse the mixture 10-15 times until the ingredients are coarsely broken down. You don’t want a smooth paste at this stage.

Step 3: Add Spices and Binder
Scrape down the sides of the food processor bowl. Add the ground cumin, ground coriander, salt, black pepper, baking powder, and all-purpose flour. Continue to pulse the mixture in short bursts until it comes together and has a texture resembling coarse sand or couscous. Be very careful not to over-process. If you overmix, you’ll release too much moisture and starch, resulting in a gummy paste that leads to dense, heavy falafel. The mixture should hold together when you squeeze a small amount in your hand.

Step 4: Chill the Mixture (Crucial Step!)
Transfer the falafel mixture to a bowl, cover it with plastic wrap, and refrigerate for at least 1 hour, or up to 24 hours. Do not skip this step! Chilling allows the flavors to meld together and, more importantly, lets the flour and starches absorb excess moisture. This firms up the mixture, making it much easier to shape and preventing the falafel balls from falling apart in the oven.

Step 5: Prepare for Baking
When you’re ready to bake, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.

Step 6: Form the Falafel Balls
Remove the chilled mixture from the refrigerator. Using a small cookie scoop (about 1.5 tablespoons) or your hands, form the mixture into small balls or slightly flattened patties. Aim for a size of about 1.5 inches in diameter. Compacting them firmly in your hands will help them hold their shape. Arrange the formed falafel balls on the prepared baking sheet, leaving a little space between each one to allow for even air circulation.

Step 7: Bake to Perfection
Lightly brush the tops of the falafel balls with olive oil. This is the secret to getting that lovely golden color and crispy texture without frying. Bake for 15 minutes. Then, carefully remove the baking sheet from the oven, flip each falafel ball over, and brush the other side with a little more olive oil. Return to the oven and bake for another 10-15 minutes, or until the falafel are firm to the touch, deeply golden brown, and crispy on the outside.

Step 8: Prepare the Tahini Sauce
While the falafel are baking, you can whip up the simple tahini sauce. In a medium bowl, whisk together the tahini, fresh lemon juice, minced garlic, and salt. The mixture will seize up and become very thick – this is normal! Gradually whisk in the cold water, one tablespoon at a time, until the sauce becomes smooth, creamy, and reaches your desired drizzling consistency. Taste and adjust seasoning if necessary, adding more salt or lemon juice as you prefer.

Step 9: Serve and Enjoy
Once the baked falafel balls are done, let them cool for a few minutes before serving. They will be very hot. Serve them warm with the fresh tahini sauce for dipping or drizzling.