top of page

Baked Falafel Bites

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

Makes: 20



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.


bottom of page