Okay, let me tell you about my favorite lazy-day dinner hack that turned into a weekly staple – this falafel loaf with tahini drizzle! I stumbled onto this idea when I had a bunch of leftover chickpeas and zero patience for rolling tiny falafel balls. The result? A golden, crispy-edged loaf packed with all those classic Middle Eastern flavors we love, but way easier to make. It’s become my go-to when I want something hearty, plant-based, and seriously satisfying without spending hours in the kitchen.
The magic happens when you blend those chickpeas with fresh herbs and spices, press the mixture into a loaf pan (no shaping required!), and bake until it’s perfectly firm yet tender. That tahini drizzle on top? Absolute game-changer. It adds this creamy, tangy finish that makes every bite sing. Trust me, even my meat-loving friends ask for seconds of this vegetarian wonder.
Why You’ll Love This Falafel Loaf with Tahini Drizzle
This isn’t just another vegetarian dish—it’s a total flavor bomb that ticks all the boxes:
- Plant-based powerhouse: Packed with protein from chickpeas, it keeps you full without weighing you down
- Weeknight hero: Just toss everything in the food processor – no fussy falafel shaping required
- Leftover magic: Tastes even better the next day (if it lasts that long!)
- Crowd-pleaser: Slices beautifully for parties or meal prep lunches
- That tahini drizzle: Takes it from good to “when are you making this again?” territory
Honestly? This loaf might just ruin regular falafel for you—it’s that good.
Ingredients for Falafel Loaf with Tahini Drizzle
Here’s what you’ll need to whip up this flavorful loaf—nothing fancy, just simple, fresh ingredients that come together beautifully:
- 2 cups cooked chickpeas (or 1 can, drained and rinsed—this is my shortcut when I’m in a hurry)
- 1 onion, finely chopped (go for yellow or red, whatever’s in your pantry)
- 3 cloves garlic, minced (trust me, don’t skimp here—it’s the flavor base!)
- 1/4 cup fresh parsley, chopped (flat-leaf or curly, both work great)
- 1/4 cup fresh cilantro, chopped (if you’re not a cilantro fan, just double the parsley)
- 1 tsp cumin (that warm, earthy spice we all love)
- 1 tsp coriander (it adds this citrusy note that’s just perfect)
- 1/2 tsp baking powder (keeps the loaf light and tender)
- 1/4 cup flour (all-purpose works, but chickpea flour makes it gluten-free)
- 2 tbsp olive oil (for brushing the loaf—hello, golden crust!)
For the tahini drizzle:
- 1/4 cup tahini (go for the good stuff—it makes all the difference)
- 2 tbsp lemon juice (freshly squeezed, please! It’s worth it)
- 2 tbsp water (adjust to get that perfect drizzle consistency)
Equipment You’ll Need
This recipe keeps it simple—just three trusty kitchen tools you probably already have:
- Food processor (or a good blender in a pinch)
- Loaf pan (I use my grandma’s old 9×5-inch one—no need to get fancy)
- Mixing bowl (for that dreamy tahini drizzle)
That’s it! No special gadgets required—just straightforward, hearty cooking.
How to Make Falafel Loaf with Tahini Drizzle
Prepare the Falafel Mixture
First, let’s get that gorgeous falafel flavor going! Toss your drained chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, baking powder, flour, and a pinch of salt into your food processor. Now here’s my trick—pulse about 10 times until everything’s combined but still has some texture. You want it coarse, like damp sand, not smooth like hummus. Scrape down the sides halfway through to make sure no rogue garlic chunks escape blending.
Bake the Loaf
Grab your greased loaf pan—I use my hands to press the mixture firmly into every corner. Don’t be shy here; packing it tight helps it hold together beautifully. Pop it in your preheated 375°F oven and set your timer for 30 minutes. You’ll know it’s done when the edges turn golden brown and pull slightly away from the pan. That crisp exterior? Absolute perfection.
Make the Tahini Drizzle
While your loaf bakes, let’s whip up that dreamy drizzle. In a small bowl, whisk together tahini and lemon juice—it’ll thicken up at first (don’t panic!). Slowly add water until it reaches that sweet spot between pourable and spoonable. Taste it—sometimes I add an extra squeeze of lemon if I want more zing. Pro tip: Let your loaf cool for 5 minutes before drizzling so the sauce doesn’t just melt right off!
Tips for the Best Falafel Loaf with Tahini Drizzle
After making this loaf more times than I can count, here are my foolproof tricks for falafel perfection:
- Dry those chickpeas! Pat them with paper towels after rinsing—extra moisture makes a soggy loaf
- Rest time is key—wait 5 minutes after baking before slicing (I know, the wait kills me too!)
- Spice to taste—I often add an extra pinch of cumin because I’m obsessed
- Tahini too thick? Add water teaspoon by teaspoon until it ribbons beautifully
- Leftovers? Slice and pan-fry for crispy falafel “steaks” the next day
These little tweaks take this from good to “hide-the-last-slice-from-your-roommate” good.
Serving Suggestions for Falafel Loaf with Tahini Drizzle
Oh, the possibilities with this loaf! My favorite way? Thick slices nestled next to a big chopped salad—think cucumbers, tomatoes, and red onion with lemon dressing. Or go full mezze platter: warm pita wedges, creamy hummus, and pickled veggies for dipping. Sometimes I’ll crumble leftovers over a grain bowl with roasted veggies—the tahini drizzle doubles as the perfect sauce. Honestly? It’s amazing straight from the pan too—no judgment if you eat it standing at the counter like I sometimes do!
Storage and Reheating
Here’s the beautiful thing about this falafel loaf—it might taste even better the next day! Store any leftovers wrapped tightly in foil or in an airtight container in the fridge for up to 3 days. When hunger strikes again, reheat slices in the oven at 350°F for about 10 minutes to get that crispy exterior back. In a pinch? The microwave works too—just 30 seconds will do the trick. Pro tip: Always reheat before adding fresh tahini drizzle so it stays nice and creamy!
Nutritional Information
Let’s talk about what’s nourishing you in every delicious slice of this falafel loaf! (Because yes, it’s actually good for you too.) Here’s the breakdown per serving – about one hearty slice with that luscious tahini drizzle:
- Calories: 220 (but packed with so much goodness!)
- Protein: 8g (thank you, mighty chickpeas!)
- Fiber: 6g (keeping things moving, you know?)
- Healthy fats: 10g (mostly from that glorious tahini and olive oil)
- Carbs: 25g (the good kind that fuel your day)
Now for my standard kitchen reality check: these numbers are estimates based on the ingredients I typically use. Your exact nutritional values might dance around a bit depending on your chickpea brand, how generous you are with that tahini drizzle (no judgment here!), or whether you swap in gluten-free flour. The important thing? You’re getting a wholesome, plant-based meal that satisfies without any of the guilt.
FAQs About Falafel Loaf with Tahini Drizzle
Got questions? I’ve got answers! Here are the most common things people ask me about this falafel loaf:
Can I freeze the loaf?
Absolutely! Wrap it tightly in plastic wrap or foil, then pop it in a freezer-safe bag. It’ll keep for up to 1 month. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat in the oven to bring back that crispy edge.
Can I use dried chickpeas?
Yes, and honestly, they’re amazing if you’ve got the time. Soak them overnight, then cook until tender (about 1-1.5 hours). They’ll give your loaf a slightly firmer texture that I love. Just make sure they’re fully cooked before blending!
Is this recipe gluten-free?
It can be! Swap the all-purpose flour for chickpea flour, and you’re good to go. The texture stays perfect, and it adds an extra boost of protein too. Double win!
Made this falafel loaf? Tag us in your photos—we can’t wait to see your delicious creations!
Amazing 2-Ingredient Tahini Drizzle for Falafel Loaf Bliss
A hearty falafel loaf topped with tahini drizzle, perfect for a vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- 2 cups chickpeas, cooked
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp baking powder
- 1/4 cup flour
- Salt to taste
- 2 tbsp olive oil
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 tbsp water
Instructions
- Preheat oven to 375°F.
- Blend chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, flour, and salt in a food processor.
- Press mixture into a greased loaf pan.
- Bake for 30 minutes.
- Mix tahini, lemon juice, and water for the drizzle.
- Drizzle tahini sauce over the loaf before serving.
Notes
- Use canned chickpeas if short on time.
- Adjust spices to taste.
- Serve with pita or salad.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
