Anti Inflammatory Falafel Bites with Tahini Sauce
These golden baked bites pack a serious flavor punch — fresh parsley, cilantro, garlic, and a trio of warming spices (cumin, coriander, and turmeric) all blended into a chickpea base that crisps up beautifully in the oven. Turmeric is one of the most well-researched anti-inflammatory ingredients around, and here it works in harmony with the other spices rather than standing out awkwardly. The whole thing is baked with just a drizzle of extra virgin olive oil, another cornerstone of an inflammation-conscious diet, so you get that satisfying golden crust without deep-frying. The creamy tahini sauce — made from scratch with fresh lemon juice and grated garlic — comes together in minutes and takes the whole plate somewhere special. This recipe makes 4 servings, so it's just right for a weeknight dinner or a casual spread with some fresh vegetables on the side. The refrigerator rest before baking is a small but important step that keeps the falafel holding their shape and developing a firm, satisfying bite.
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Learn more →Ingredients
4 servings
For the falafel
- 1 can (15 oz) chickpeas, drained and rinsed
- 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
- 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
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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