Capsaicin Free Falafel Bites with Tahini Sauce
Crispy on the outside, tender and herb-packed on the inside, these baked chickpea bites deliver everything you love about classic street-food falafel without the deep fryer. The blend of fresh parsley, cilantro, garlic, and warm spices like cumin, coriander, and turmeric gives every bite serious depth and fragrance. The cayenne listed in the recipe is marked optional and easy to leave out entirely, making this a genuinely comfortable choice for anyone who needs to avoid that particular source of heat. Baking instead of frying keeps things lighter and far less messy, while still producing that satisfying golden crust. The tahini sauce ā just tahini, fresh lemon juice, garlic, and a little water whisked together ā comes together in minutes and adds a creamy, nutty contrast that ties the whole plate together. A quick chill of the mixture before shaping is the small but important step that keeps the falafel holding their form through the oven. Serve them straight from the pan with lemon wedges and a scatter of fresh parsley for a dish that feels impressive but is genuinely approachable on any weeknight.
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Learn more āIngredients
4 servings
For the falafel
- 1 can (15 oz) chickpeas, drained and rinsed
- Ā½ cup fresh flat-leaf parsley leaves, loosely packed
- Ā½ cup fresh cilantro leaves, loosely packed
- 3 cloves garlic, roughly chopped
- Ā½ small yellow onion, roughly chopped
- 1 tsp ground cumin
- Ā½ tsp ground coriander
- Ā½ tsp ground turmeric
- Ā¼ tsp cayenne pepper (optional)
Can be omittedcayenne pepper
- Ā¾ tsp salt
- Ā¼ tsp black pepper
- 2 tbsp oat flour
- Ā½ tsp baking powder
- 2 tbsp extra virgin olive oil, divided
For the tahini sauce
- ā cup tahini
- 3 tbsp fresh lemon juice (about 1 lemon)
- 1 small clove garlic, finely grated
- 3ā4 tbsp water
- Ā¼ 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 ā excess moisture will make the falafel mixture too wet to hold its shape.
- 2
Preheat the oven to 400Ā°F (205Ā°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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