Preheat oven to 350°F. Line a baking sheet with parchment paper.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 a bowl as needed.Scoop mixture into 2 tbsp (30 ml) portions and squeeze to form balls, then flatten slightly. Place on a prepared baking sheet. Bake for 35-40 minutes, turning halfway through baking, until golden brown.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.Additional info :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.

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Falafels: 1 can (540 ml) chickpeas drained and rinsed 1 cup (250 ml) chopped fresh cilantro packed 1 cup (250 ml) chopped fresh parsley packed 1/2 cup (125 ml) small red onion roughly chopped 2 cloves garlic crushed 1 tablespoon (15 ml) olive oil 2 tablespoons (30 ml) gluten free all purpose flour 1 teaspoon (5 ml) ground cumin 1 teaspoon (5 ml) baking powder 1/2 teaspoon (2,5 ml) salt Tahini Dipping Sauce: 1/4 cup (60 ml) tahini 2 tablespoons (30 ml) lemon juice 4 tablespoons (60 ml) water 1 tablespoon (15 ml) finely chopped coriander 1 tablespoon (15 ml) finely chopped parsley 1/4 teaspoon (1,25 ml) salt Optional hot sauce