These baked falafel kebabs are a healthy, high-protein, plant-based alternative to traditional deep-fried falafels. Made with chickpeas, fresh herbs, and aromatic spices, these crispy oven-baked falafel kebabs are packed with flavor yet low in calories and saturated fat. This easy homemade falafel recipe with turmeric and a couple of secret ingredients, is a twist to the classic version. Serve these baked kebabs with a creamy tahini yogurt sauce as part of a delicious Mediterranean-inspired meal.
Why you’ll love these chickpea kebabs
- Healthier choice: Baked with no ultra-processed ingredients.
- Secret ingredients: Lemon zest adds freshness, sesame seeds add crunch and turmeric boosts warmth and antioxidants.
- Crispy & golden: Perfect texture of falafel without deep frying.
- Protein-packed – Chickpeas (and sesame seeds) provide plant-based protein and fiber.
- Meal prep friendly: Easy to make and store.
- Diet-friendly: Vegan, gluten-free, and low in calories.
- Versatile: Great for wraps, bowls, salads, or pitas.
- Budget-Friendly: Uses affordable pantry staples. Nothing fancy in here.
Let’s see how to make these turmeric falafel kebabs:
Ingredients
(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)
- Chickpeas: dried chickpeas (I don’t recommend canned chickpeas for this recipe. Have a can of chickpeas? Make these easy chickpea patties instead.)
- Spices: coriander, cumin, turmeric, cayenne and black pepper
- Herbs: parsley and green onions
- Sesame seeds: I’ve used both black and white seeds, you can use whatever you have on hand.
- Olive oil: My personal preference, but feel free to use any oil of your choice.
- Baking powder: for that fluffy texture
- Other flavor makers: onion, garlic and lemon zest.
How to make turmeric falafel kebabs: Step by step
Soak chickpeas
Soak the dried chickpeas for 6 hours or preferably, overnight.
Drain and completely dry them on a kitchen towel.
Blend
Roughly chop the onions, garlic, green onions (green parts only) and parsley.
Add them to a food processor along with turmeric, coriander, cumin, cayenne pepper, black pepper, salt and lemon zest.
Pulse a few times until they are chopped up into smaller pieces.
Add the chickpeas and the olive oil to the processor.
Blend until you get a sandy texture.
Mix
Transfer the blended mixture to a large bowl.
Add baking powder and toasted sesame seeds. Mix until well combined.
Bake
Preheat the oven to 230°C/ 440°F.
Line a baking sheet pan with parchment paper. Brush with oil liberally.
Shape the falafel mixture into patties and place them on the sheet pan. Brush them with oil.
Place the baking sheet in the oven and bake for 15 minutes.
Flip the falafels and bake for another 10 to 15 minutes, until they are browned to your satisfaction.
Enjoy your fluffy, crispy falafel kebabs without guilt!
What sauce goes with falafel kebabs
Tahini yogurt sauce is the best sauce with falafel. That being said, these homemade falafels also taste awesome with:
- Creamy harissa dip
- The versatile roasted garlic sauce
- Tzatziki sauce
- Paprika feta dip
How to serve these oven baked falafels
- Lettuce wraps: For a low-carb option, wrap them in crisp lettuce leaves with onions, tomatoes and a drizzle of tahini sauce.
- Pita pockets: Stuff them in warm pita with lettuce, tomatoes, cucumbers, and tahini yogurt sauce.
- Falafel wraps: Roll them in flatbreads with hummus, pickled onions, and shredded cabbage.
- Mediterranean falafel bowl: Serve with quinoa, roasted veggies, olives, and tzatziki or tahini sauce.
- Hummus platter: Pair with creamy hummus, olives, cherry tomatoes, and pita chips.
- Falafel salad: Toss over a fresh salad with cucumbers, radishes, and a lemon-tahini dressing.
- Dipping snack: Serve with a side of hummus, tzatziki, or spicy harissa yogurt dip.
- Mini falafel skewers: Serve on toothpicks with cherry tomatoes and cucumbers for parties.
- Falafel sliders: Use small whole-grain buns with lettuce, tomatoes and tahini sauce for a mini burger-style snack.
More chickpea recipes
- Easy harissa hummus
- Turmeric chickpea salad
- Authentic chana masala (Indian chickpea curry)
- Black chana soup
- Chana aloo masala (potato chickpea curry)
Easy Falafel Kebabs Recipe
Ingredients
- 1 cup dried chickpeas
- 1 onion
- 4 cloves garlic
- 1 cup chopped green onions (green parts only)
- 1 cup parsley
- ½ teaspoon turmeric
- 2 teaspoons coriander
- 2 teaspoons cumin
- ¾ teaspoon cayenne pepper
- 2 teaspoons black pepper
- 2 teaspoons salt
- 1 tablespoon lemon zest
- 3 tablespoons olive oil
- ½ teaspoon baking powder
- 1 tablespoon toasted sesame seeds (black, white or mixed)
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Soak chickpeas
- Rinse and soak 1 cup dried chickpeas for 6 hours or preferably, overnight.
- Drain and completely dry them on a kitchen towel.
Blend
- Preheat the oven to 230°C/ 440°F.
- Roughly chop 1 onion, 4 cloves garlic, green onions (green parts only) and parsley.
- Add them to a food processor along with ½ teaspoon turmeric, 2 teaspoons coriander, 2 teaspoons cumin, ¾ teaspoon cayenne pepper, 2 teaspoons black pepper, 2 teaspoons salt and 1 tablespoon lemon zest.
- Pulse a few times until the ingredients are chopped up into smaller pieces.
- Add the drained chickpeas and ½ tablespoon olive oil to the processor. (Use the remaining oil for brushing.)
- Blend until you get a sandy texture.
Mix
- Transfer the blended mixture to a large bowl.
- Add ½ teaspoon baking powder and 1 tablespoon toasted sesame seeds. Mix until well combined.
Bake
- Line a baking sheet pan with parchment paper. Brush with oil liberally.
- Shape the falafel mixture into 20 patties and place them on the sheet pan.
- Brush the falafel patties with oil.
- Place the baking sheet in the oven and bake for 15 minutes.
- Flip the falafels and bake for another 10 to 15 minutes, until they are browned to your satisfaction.
- Serve turmeric falafels with your favorite from these easy sauces: 5-minute tahini yogurt sauceharissa dippaprika feta diproasted garlic sauceharissa hummus.
Notes
- Crispy falafels: Pat the soaked chickpeas dry before blending. The drier the chickpeas, the crisper your falafels are going to turn out.
- Canned chickpeas: Not suited for this recipe. You can make these easy chickpea patties instead!
- Fluffy falafels: When you shape them, pack loosely to allow air pockets. This will make them fluffier when air expands while cooking. They might seem like breaking apart anytime, but will still hold shape if you follow my exact recipe 😉
- Sesame seeds: Toast them lightly before using. You can also buy toasted version.
- Parchment paper: It’s ok if you don’t line the sheet pan. Either way, ensure that the sheet pan is brushed with a liberal amount of oil before placing the falafel kebabs for baking. It is as important as basting the falafels with oil.
- Shallow frying: If you really want to fry these falafels, the process is the same, except that you’ll need to blend the mixture smooth.
- Storing leftovers: You can refrigerate these baked falafels for 3 days or freeze them for a month in an airtight container.
- Make-ahead option: You can also shape the raw patties and refrigerate or freeze them. Thaw them overnight in the fridge and bring them to room temperature. Then bake as per the recipe.
★★★★★Did you try this recipe? Please give a star rating in the comments below ★★★★★
HUNGRY FOR MORE? Join over 1000 home cooks like you who subscribe to my weekly newsletter to get all the latest recipes right in your inbox. Or follow me on your favorite social media: Facebook, Pinterest, Instagram, and YouTube. Thank you and happy cooking!
