Celery Free Falafel Bites with Tahini Sauce

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.8

(7)

Celery Free Falafel Bites with Tahini Sauce

Crispy on the outside, tender and herb-packed on the inside, these baked chickpea bites deliver everything you want from a great falafel without a drop of oil in a deep fryer. Fresh parsley, cilantro, garlic, and a warm blend of cumin, coriander, and turmeric do the heavy lifting here, giving each little disk a bold, fragrant flavor that feels anything but simple. The trick to getting them to hold together beautifully is patience — drying the chickpeas thoroughly and chilling the mixture before shaping makes all the difference between falafel that crumbles and falafel that holds a perfect golden crust. Celery and celery seed are common filler ingredients in store-bought versions and pre-mixed spice blends, so making these from scratch with whole spices and fresh herbs keeps things clean and worry-free. The tahini sauce comes together in minutes with just lemon juice, garlic, and a little water whisked in until silky and pourable — it's the kind of condiment you'll want to drizzle on everything. Serve them on a platter with lemon wedges and a scatter of fresh parsley for a spread that looks impressive but is genuinely easy to pull off any night of the week.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!