Ginger Free Falafel Bites with Tahini Sauce

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.8

(7)

Ginger 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 single drop of oil in a deep fryer. 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 mixture that bakes up beautifully golden in the oven. A short chill in the fridge before shaping is the secret step that keeps everything holding together — don't skip it. The accompanying tahini sauce comes together in minutes with just lemon juice, garlic, and a little water whisked in until it turns silky and pourable. Many store-bought falafel mixes and spice blends sneak in ginger, so making this from scratch with whole, simple spices gives you full control over every ingredient. Serve them on a platter with lemon wedges and a scatter of fresh parsley, and they disappear fast — whether you're feeding a crowd or just treating yourself to something genuinely satisfying.

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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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