Pistachio Free Falafel Bites with Tahini Sauce

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.8

(7)

Pistachio Free Falafel Bites with Tahini Sauce

Crispy on the outside, tender and herb-packed on the inside, these baked bites deliver everything you love about classic street-food falafel without a drop of oil for deep-frying. Chickpeas, fresh parsley, cilantro, and a warm blend of cumin, coriander, and turmeric do all the heavy lifting here, creating a flavor that feels bold and satisfying in every bite. The trick to getting that golden, firm exterior is patience — patting the chickpeas completely dry and chilling the mixture before shaping means the bites hold together beautifully in the oven. A quick tahini sauce made with lemon juice and fresh garlic comes together while the falafel bake, and the two were genuinely made for each other. For anyone navigating tree-nut allergies or sensitivities, this recipe is naturally free of pistachios and any other nuts — every ingredient on the list is straightforward and easy to verify. 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 a little special.

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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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