Falafel Bites with Lemon-Garlic Dip
Miniature falafel bites, baked not fried, served with a zesty lemon-garlic dipping sauce. A healthier take on a classic.
Ingredients
- 1 cup Dried Chickpeas
- 0.5 cup Fresh Parsley
- 0.25 cup Fresh Cilantro
- 0.5 medium Onion
- 3 cloves Garlic
- 1 teaspoon Cumin
- 0.5 teaspoon Coriander
- 0.5 teaspoon Baking Powder
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 2 tablespoons Lemon Juice
- 4 tablespoons Tahini
- 2-3 tablespoons Water
- 1 clove Garlic (for dip)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak the chickpeas: Soak the dried chickpeas in water overnight.
- 2Preheat oven to 190°C.
- 3Prepare the falafel mixture: Drain and rinse the soaked chickpeas. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, salt, and pepper. Process until finely ground but not completely smooth.
- 4Form the falafel bites: Roll the mixture into small, bite-sized balls.
- 5Bake the falafel: Place the falafel bites on a baking sheet lined with parchment paper. Brush with olive oil.
- 6Bake for 20-25 minutes, or until golden brown, flipping halfway through.
- 7Make the lemon-garlic dip: In a small bowl, whisk together the lemon juice, tahini, water, minced garlic, salt, and pepper.
- 8Serve: Serve the baked falafel bites with the lemon-garlic dip.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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