Pork Free Falafel Bites with Tahini Sauce

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.8

(7)

Pork Free Falafel Bites with Tahini Sauce

Crispy on the outside, tender and herb-packed on the inside, these baked falafel bites are the kind of crowd-pleaser that disappears fast. 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 smells absolutely incredible before it even hits the oven. A short chill in the fridge firms everything up so the bites hold their shape beautifully — no deep-frying required, just a hot oven and a well-oiled baking sheet. The tahini sauce comes together in minutes with lemon juice, garlic, and a splash of water whisked in until it turns silky and pourable, and it is genuinely the perfect thing to dunk into. Every single ingredient here is naturally free of pork and pork-derived products, so there is no label-scanning or substitution stress involved — just straightforward, plant-based cooking. Serve them on a platter with lemon wedges and a scatter of fresh parsley, and they look as good as they taste.

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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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