Barley Free Falafel Bites with Tahini Sauce

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.8

(7)

Barley Free Falafel Bites with Tahini Sauce

These crispy baked bites are packed with chickpeas, fresh herbs, and a warm blend of cumin, coriander, and turmeric that makes every bite deeply savory and satisfying. The food processor does most of the heavy lifting, bringing everything together into a coarse, fragrant mixture that bakes up golden and firm without a drop of oil for frying. For anyone navigating a barley-free lifestyle, this recipe is naturally in the clear — the binder here is oat flour, keeping things simple and grain-safe without any compromise on texture or flavor. A quick chill in the fridge before shaping is the secret to falafel that holds its form and comes out of the oven with beautifully crisp edges. The tahini sauce comes together in minutes with lemon juice, garlic, and a splash of water whisked into a silky, tangy drizzle that ties the whole plate together. Serve them with lemon wedges and a scatter of fresh parsley for a spread that looks impressive but is genuinely easy to pull off on a weeknight.

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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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