These falafel bites make the perfect snack dipped into tahini dipping sauce. They are gluten free and dairy free. You could easily turn these bites into a full meal by grabbing some wraps and veggies and make a falafel sandwich. Or, keep these in the fridge to snack on all week. This recipe was created in partnership with Metro Ontario.
Prep Time: 20 minutes
Cooking Time: 35-40 minutes
Total Time: 1 hour
1 (540 mL) can chickpeas, drained and rinsed
1 heaped cup chopped fresh cilantro, packed
1 heaped cup chopped fresh parsley, packed
½ small red onion, roughly chopped (about ½ cup)
2 cloves garlic, crushed
1 tbsp olive oil
2 tbsp gluten-free all-purpose flour
1 tsp ground cumin
1 tsp baking powder
½ tsp salt
Tahini Dipping Sauce:
¼ cup tahini
2 tbsp lemon juice
3-4 tbsp water
1 tbsp each finely chopped parsley and coriander
¼ tsp salt
Hot sauce, optional
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Combine chickpeas, cilantro, parsley, red onion, garlic and olive oil. gluten-free flour, ground cumin, baking powder and salt in a food processor. Blend until smooth, about 1 minute, scraping down sides of bowl as needed.
3. Scoop mixture into 2 tbsp portions and squeeze to form balls, then flatten slightly. Place on prepared baking sheet. Bake for 35-40 minutes, turning halfway through baking, until golden brown.
4. Make tahini dipping sauce while falafels are baking. Whisk together tahini and lemon juice. Gradually whisk in water, 1 tbsp at a time, until you have a smooth consistency. You may not need to use all the water. Stir in herbs, salt and hot sauce (if using). Serve with falafels.