Lupin Free Falafel Bites with Tahini Sauce

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.8

(7)

Lupin Free Falafel Bites with Tahini Sauce

Crispy on the outside, tender and herb-packed on the inside, these baked bites deliver everything you want from a great falafel without a drop of oil for frying. Fresh parsley, cilantro, cumin, coriander, and turmeric do serious flavor work here, giving each little disk a fragrant, golden crust that holds up beautifully on a platter. Lupin flour is a common swap in gluten-free and plant-based cooking, and it quietly shows up in a surprising number of store-bought falafel mixes and specialty flours — so making your own from scratch is genuinely the safest move. This recipe keeps the binder simple with oat flour, so you get the structure you need without any legume flours that could cause a problem. The tahini sauce comes together in minutes with lemon juice, garlic, and a little water whisked in until it turns silky and pourable — it's the kind of condiment you'll want to drizzle on everything. A quick chill before shaping and a two-stage bake are the two small tricks that make these hold their shape and develop that deep golden color. Serve them with lemon wedges and a scatter of fresh parsley, and they disappear fast.

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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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