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Preparation
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.