Low Sodium Falafel Bites with Tahini Sauce

Total time1 hr 15 min

Prep time20 min

Cook time25 min

Low Sodium Falafel Bites with Tahini Sauce

Fresh herbs, warm spices, and a base of chickpeas come together in these baked falafel bites, pulsed to that perfect coarse texture and chilled so they hold their shape without frying. Cumin, coriander, turmeric, and a hint of cayenne give them real depth, while a quick trip to the oven turns the outsides deep golden and crisp. The tahini sauce whisked with lemon juice and grated garlic loosens into a silky, pourable dip that's begging to be scooped up with a warm bite. Finished with a scatter of parsley and a squeeze of lemon, this plate is bright, herby, and endlessly snackable. It's a solid pick for anyone watching their sodium, since you're fully in control of how much seasoning goes into both the falafel and the sauce. Serve it as a light lunch or a shareable app — either way, it disappears fast.

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Ingredients

4 servings

For the falafel

1 can (15 oz) chickpeas, drained and rinsed
Wholesome Pantry Organic Chickpeas, 16 oz Sprouts Farmers Market No Salt Added** Garbanzo Beans 15.5 OZ 365 by Whole Foods Market Organic Unsalted Garbanzo Beans, 13.4 oz Organic Garbanzo Beans, 15 oz Organic Low Sodium Garbanzo Beans, 15 oz
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½ cup fresh flat-leaf parsley leaves, loosely packed
½ cup fresh cilantro leaves, loosely packed
3 cloves garlic, roughly chopped
½ small yellow onion, roughly chopped
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
¼ tsp cayenne pepper (optional)
¾ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp oat flour
½ tsp baking powder
2 tbsp extra virgin olive oil, divided

For the tahini sauce

⅓ cup tahini
3 tbsp fresh lemon juice (about 1 lemon)
1 small clove garlic, finely grated
3–4 tbsp water
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh flat-leaf parsley, finely chopped (optional)
lemon wedges (optional)

Instructions

1
Spread the drained chickpeas on a clean kitchen towel or paper towels and pat them as dry as possible. Let them air-dry for 10 minutes — excess moisture will make the falafel mixture too wet to hold its shape.
2
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper and brush or drizzle 1 tbsp of the olive oil evenly over the surface.

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