Scrumptious Israeli Gluten-Free Falafel Bites with Tahini Drizzle

Allergens

Nuts (almond flour)

Ingredients

• 1 cup chickpeas, cooked and drained
• 1/2 cup almond flour
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons cilantro, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon baking powder
• Salt and pepper, to taste
• 2 tablespoons olive oil Tahini Drizzle:
• 1/2 cup tahini
• 3 tablespoons warm water
• 1 lemon, juiced
• 1 clove garlic, minced
• Salt, to taste

Instructions

1. In a food processor, add chickpeas and blend until slightly chunky.
2. Add almond flour, parsley, cilantro, garlic, cumin, baking powder, salt, and pepper. Blend until well combined.
3. Form the mixture into bite sized balls and set aside.
4. In a large skillet, heat olive oil over medium heat. Carefully place falafel bites in the skillet and cook for 2 3 minutes on each side or until golden brown.
5. For tahini sauce, whisk together tahini, warm water, lemon juice, garlic, and salt in a small bowl until smooth.
6. Serve falafel bites with a generous drizzle of tahini sauce on top.

Chef’s Insight

To ensure a perfect texture, avoid overmixing the falafel mixture and handle the formed bites gently during cooking.

Notes

For a spicy kick, add a pinch of cayenne pepper to the falafel mixture.