Brazil Nut Free Falafel Bites with Tahini Sauce

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.8

(7)

Brazil Nut Free Falafel Bites with Tahini Sauce

Crispy on the outside, tender and herb-packed on the inside, these baked bites deliver everything you love about classic street-food falafel without a drop of oil for deep-frying. Fresh parsley, cilantro, cumin, coriander, and turmeric do serious flavor work here, giving each little disk a fragrant, golden crust that holds up beautifully on a platter. The creamy tahini sauce — just sesame paste, lemon, garlic, and a splash of water — comes together in minutes and is honestly good enough to eat with a spoon. Because every ingredient in this recipe is naturally free from tree nuts, there's no need to scrutinize labels or worry about cross-contact from mixed-nut products sneaking into your pantry staples. The oat flour and baking powder trick is what keeps the texture light rather than dense, so these bake up with a satisfying bite rather than a heavy, pasty center. Serve them straight from the oven with lemon wedges and a shower of fresh parsley for a crowd-pleasing appetizer or a weeknight dinner that feels genuinely special.

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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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