Lebanese · Snack
Baked Falafel Tahini Bites
Baked falafel bites of chickpeas, herbs, and spices with a creamy tahini drizzle, batch-baked for a Lebanese vegan snack.
$
20 minsPrep
25 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
385Calories
14gProtein
18gFat
42gCarbs
3gSugar
9gFiber
580mgSodium
0mgChol
Goes well with
Château Ksara BlancChâteau Ksara Blanc — A clean, aromatic...
local
JallabJallab — A refreshing pairing for this d...
international
Instructions
1
Prep
Drain, rinse, and pat chickpeas thoroughly dry. Roughly chop onion and garlic. In a food processor, pulse onion and garlic until finely chopped. Add chickpeas, parsley, coriander, cumin, ground coriander, salt, pepper, and baking powder; pulse until coarse mixture forms. Transfer to bowl, fold in chickpea flour, ground flaxseed, chia seeds, and 1 tbsp olive oil until cohesive dough forms.
2
Bake
Preheat oven to 200°C and line a small baking tray with parchment paper, greasing lightly with olive oil. Scoop dough into 6 round bites of roughly 50g each, pressing firmly to hold shape. Arrange on tray with space between, flatten slightly, drizzle with remaining 0.25 tbsp olive oil. Bake 20–23 minutes at 200°C, turning halfway, until deeply golden and crisp outside.
3
Finish
While bites bake, whisk tahini with lemon juice and cold water (1 tbsp at a time) until smooth pourable drizzle forms. Cool bites on tray 10 minutes, then transfer to a cooling rack.
4
Plate
Portion 3 bites into each of 2 airtight containers with tahini drizzle alongside. Serve cold or reheat at 160°C for 8 minutes (or 12 minutes from frozen). Spoon tahini drizzle over bites and pair with cucumber slices or tomato wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 170g (6 oz) chickpeas
- 0.5 small yellow onion
- 2 garlic cloves
- 20g (0.7 oz) chickpea flour
- 12g (0.4 oz) ground flaxseed
- 8g (0.3 oz) chia seeds
- 2 tbsp fresh flat-leaf parsley
- 1.5 tbsp fresh coriander leaves
- 1 tsp ground cumin
- 0.75 tsp ground coriander
- 0.25 tsp baking powder
- 0.25 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 18ml (1.25 tbsp) extra-virgin olive oil
- 24g (0.85 oz) tahini
- 1 tbsp fresh lemon juice
- 1-2 tbsp cold water