Eosinophilic Esophagitis Friendly Falafel Bites with Tahini Sauce
Total time1 hr 15 min
Prep time20 min
Cook time25 min
4.8(7)
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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.
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