Hazelnut Free Falafel Bites with Tahini Sauce

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.8

(7)

Hazelnut Free Falafel Bites with Tahini Sauce

Crispy on the outside, tender and herb-packed on the inside, these baked chickpea bites are the kind of snack that disappears fast. A generous handful of fresh parsley and cilantro, plus warm spices like cumin, coriander, and turmeric, gives every bite serious depth and a gorgeous golden color. The tahini sauce — just sesame paste, lemon juice, garlic, and a splash of water — comes together in minutes and is genuinely addictive for dipping. Because everything is made from scratch with straightforward pantry ingredients, there's no guesswork about what's actually in your food, which is a real relief when you're navigating tree nut allergies at the snack table. Tahini is made purely from sesame seeds and contains none of the tree nuts that can sneak into store-bought sauces and dips, so this sauce is as clean as it gets. Baking instead of frying keeps things a little lighter without sacrificing that satisfying crunch. Serve them on a platter with lemon wedges and a shower of fresh parsley, and they look impressive enough for a party but are easy enough for a weeknight.

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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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