Yeast Free Falafel Bites with Tahini Sauce

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.8

(7)

Yeast Free Falafel Bites with Tahini Sauce

Crispy on the outside, tender and herb-packed on the inside, these baked chickpea bites deliver everything you want from a great falafel without a single drop of oil in a deep fryer. The combination of fresh flat-leaf parsley, cilantro, cumin, coriander, and turmeric gives every bite a bold, layered flavor that tastes like it took far more effort than it actually did. Skipping yeast is completely natural here — the lift comes from baking powder, and the oat flour binds everything together beautifully without any fermented ingredients sneaking in. A quick chill in the fridge before shaping is the small but important step that keeps these holding their form through the oven. The tahini sauce — just tahini, fresh lemon juice, garlic, and water whisked until silky — is the kind of condiment you'll want to drizzle on everything else in your fridge. Serve them on a platter with lemon wedges and a scatter of fresh parsley, and they look genuinely impressive for how straightforward the process is.

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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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