Baked Falafel Bites with Spicy Tahini Dip
These Baked Falafel Bites with Spicy Tahini Dip are crispy on the outside, tender on the inside, and packed with herbs and warm spices. Oven-baked instead of fried, they’re a lighter, plant-based, protein-rich option perfect for snacks, meal prep, or easy weeknight dinners.
Ingredients
- Falafel Bites
- 2 15 oz cans chickpeas, drained and rinsed
- ½ medium onion roughly chopped
- 3 cloves garlic peeled
- ½ cup fresh parsley and/or cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil plus more for brushing
- 3 tablespoons all-purpose flour or chickpea flour
- ½ teaspoon baking powder
- Spicy Tahini Dip
- ½ cup tahini
- 2 tablespoons fresh lemon juice
- 1 small garlic clove grated or minced
- 2 –4 tablespoons water to thin
- Salt to taste
- Hot sauce or chili paste to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly brush or spray with olive oil.
- Add chickpeas, onion, garlic, herbs, cumin, coriander, paprika, salt, pepper, and olive oil to a food processor.
- Pulse until finely chopped but not smooth.
- Add flour and baking powder; pulse just until combined.
- Scoop tablespoon-sized portions and roll into small balls.
- Place on baking sheet, leaving space between each, and lightly brush with olive oil.
- Bake 20–25 minutes, flipping halfway, until golden and crisp.
- Let falafel rest 5 minutes after baking.
- Whisk tahini, lemon juice, garlic, salt, hot sauce, and water until smooth and creamy. Adjust to taste.
Notes
- Avoid over-blending to keep falafel light, not dense.
- Resting after baking helps the bites firm up.
- Add water gradually to tahini—texture changes quickly.