Eggless Falafel Bites with Tahini Sauce

Crispy on the outside, tender and herb-packed on the inside, these baked bites deliver everything you want from classic street-food falafel — without a drop of egg in sight. Traditional falafel is naturally egg-free, but plenty of packaged or restaurant versions sneak in binders that can make things complicated; here, the chickpea mixture holds together beautifully on its own, helped along by a little oat flour and baking powder. The food processor does the heavy lifting, blending chickpeas with fresh parsley, cilantro, garlic, and a warm lineup of cumin, coriander, and turmeric into a coarse, fragrant dough that firms up in the fridge before baking. Roasting them on an olive-oil-brushed pan at high heat gives you that satisfying golden crust without any deep-frying mess. The tahini sauce — just tahini, lemon juice, garlic, and water whisked until silky — is the kind of condiment you'll want to put on everything. Serve them with lemon wedges and a scatter of fresh parsley, and you've got a crowd-pleasing appetizer or light meal that feels special but comes together with pantry staples.

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