Baked Falafel Bites with Spicy Tahini Dip
With a crispy exterior and a tender interior, these falafel are baked rather than fried, resulting in reduced mess. Enjoy their delightful flavor on their own, or create a heartier meal by stuffing them into a wrap or pita along with some freshly chopped vegetables.
Ingredients
FOR FALAFEL
- 1 c. shelled pistachios
- 1/2 c. mint leaves
- 1/2 c. each cilantro, dill, and parsley (leaves and stems okay)
- 2 c. chickpeas, cooked from dried or canned, drained and rinsed
- 2 cloves garlic
- 1/2 small yellow onion, chopped
- 3 tbsp. extra-virgin olive oil
- 1 tbsp. lemon zest, from 1 large lemon
- 1 tbsp. chickpea or all-purpose flour
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
FOR SPICY MINT TAHINI SAUCE
- 1/2 c. tahini
- 1/2 c. mint leaves
- 2 tbsp. fresh lemon juice
- 1 tsp. maple syrup
- 1 clove garlic
- 1 small jalapeño, seeds removed
- 1/2 tsp. kosher salt
- 3 tbsp. water
Instructions
- Preheat oven to 425° and line a baking sheet with parchment paper.
- In a food processor, pulse pistachios, mint, cilantro, dill, and parsley until finely ground. Add remaining ingredients and pulse until coarsely ground, scraping down sides of bowl and reprocessing as needed to make sure everything is evenly combined.
- Using your hands, form mixture into 20 balls and transfer to prepared baking sheet. Bake until lightly browned on bottoms, 15 to 18 minutes.
- Meanwhile, combine all sauce ingredients, except water, in a blender. Blend, adding water 1 tablespoon at a time, until smooth. Serve falafel with tahini sauce on the side.
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