Ingredients:

  • 1 (15 ounce/425g) can chickpeas, drained and rinsed
  • 1/2 cup (120ml) fresh parsley, tightly packed
  • 1/4 cup (60ml) fresh cilantro, tightly packed
  • 1/2 medium (75g) yellow onion, roughly chopped
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) lemon juice, fresh
  • 1 teaspoon (5ml) ground cumin
  • 1/2 teaspoon (2.5ml) ground coriander
  • 1/4 teaspoon (1.25ml) cayenne pepper (optional, for a bit of a kick)
  • 1/4 cup (30g) all-purpose flour, or gluten-free flour blend
  • 1 teaspoon (5ml) baking powder
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 2 tablespoons (30ml) olive oil, for drizzling
  • 1/4 cup (60ml) tahini
  • 2 tablespoons (30ml) lemon juice, fresh
  • 2 tablespoons (30ml) water
  • 1 clove garlic, minced
  • Pinch of salt
  • Pinch of cumin (optional)

Instructions:

  1. Combine chickpeas, parsley, cilantro, onion, garlic, lemon juice, cumin, coriander, cayenne (if using), salt and pepper in the food processor. Pulse until coarsely ground – it shouldn't be a smooth paste.
  2. Add flour and baking powder to the food processor. Pulse a few times until just combined. Don’t over-process!
  3. Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps them hold their shape.
  4. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll the falafel mixture into 1-inch balls.
  5. Arrange the falafel on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, flipping halfway, until golden brown and slightly crispy.
  6. While the falafel bakes, whisk together tahini, lemon juice, water, garlic, salt, and cumin (if using) in a small bowl. Add more water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
  7. Serve the baked falafel warm with the tahini sauce.