These baked falafel bites pack a serious herb punch, with generous handfuls of parsley and cilantro blitzed right into the chickpea base alongside garlic, cumin, coriander, and a touch of turmeric for that signature golden hue. A quick rest in the food processor and a short chill firm up the mixture so it holds its shape perfectly, and oat flour helps bind everything into a texture that's crisp on the outside and tender within. Baking on a well-oiled sheet gives you that deep golden crust without any frying mess, flipping halfway through for even color on both sides. The tahini sauce comes together in minutes — just tahini, lemon juice, grated garlic, and a little water whisked until silky and pourable, perfect for drizzling or dunking. Finished with a scatter of parsley and a few lemon wedges, this is a fresh, herb-forward snack or light meal that fits easily into a gluten free spread. Whether you're serving them as an appetizer platter or tucking them into a bowl with extra veggies, they hold up beautifully and reheat well too.
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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.
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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