Chestnut Free Falafel Bites with Tahini Sauce

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.8

(7)

Chestnut Free Falafel Bites with Tahini Sauce

These crispy little bites pack serious flavor from a blend of fresh herbs, warm spices, and pantry staples — all baked in the oven until deeply golden and satisfying. The combination of parsley, cilantro, cumin, coriander, and turmeric gives each piece a vibrant, aromatic punch that makes them anything but ordinary. A quick chill in the fridge before baking helps the mixture firm up perfectly, so you get that irresistible crisp exterior without any deep frying. The creamy tahini sauce — just sesame paste, lemon juice, garlic, and a splash of water — comes together in minutes and is honestly good enough to eat with a spoon. Every ingredient here is naturally free from tree nuts, including chestnuts, so there's no need to scrutinize labels or worry about hidden additions sneaking into your meal. Whether you're serving these as an appetizer, a snack, or tucking them into a wrap, they're crowd-pleasing enough to win over anyone at the table.

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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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