Wheat Free Falafel Bites with Tahini Sauce

Total time1 hr 15 min

Prep time20 min

Cook time25 min

Wheat Free Falafel Bites with Tahini Sauce

These crisp little bites start with a simple mash-up of chickpeas, fresh parsley, cilantro, garlic, and onion, seasoned with warm cumin, coriander, turmeric, and a hint of cayenne for kick. A touch of oat flour and baking powder helps the mixture hold its shape before it's rolled, flattened, and baked until deeply golden and firm on the outside while staying tender within. Baking instead of frying keeps things simple and mess-free, and the tahini sauce — bright with lemon juice and a whisper of garlic — comes together in minutes for dipping or drizzling. Finished with a scatter of parsley and a squeeze of fresh lemon, these falafel bites are a satisfying, herb-packed snack or meal. It's a great option to add to a wheat free spread, whether you're piling them into bowls, tucking them into wraps, or eating them straight off the tray.

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Ingredients

4 servings

For the falafel

1 can (15 oz) chickpeas, drained and rinsed
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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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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