Snack · 35 min · middle-eastern

Falafel Bites with Tahini

✓ USDA-verified nutrition data

Ingredients

• 1 can Chickpeas
• 1/4 cup Tahini
• 1 tsp Cumin
• 1/4 cup Parsley
• 1/2 Lemon

Steps

1. Heat the oven to 400°F and line a baking sheet with parchment paper.
2. Drain and rinse the chickpeas, then spread on a towel and dry them very well. Surface moisture is the enemy of crispness.
3. Add to a food processor with the parsley, cumin, a grated garlic clove, and 1 teaspoon of salt. Blitz until the mixture holds together when squeezed but still has visible texture. Don’t purée it smooth.
4. Form into small patties, about 1 tablespoon each, and arrange on the baking sheet.
5. Brush or spray the patties lightly with oil.
6. Bake 25 minutes, flipping once halfway, until deep golden and crisp at the edges.
7. Beginner tip: whisk the tahini with lemon juice and warm water, a spoonful at a time. It will seize and look broken before it smooths out, keep whisking. Serve alongside the hot falafel for dunking.

Build my plan — free

← All recipes