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Ingredients
- 1 cup canned chickpeas , drained and rinsed
- 3 cloves garlic , chopped
- 1/2 sweet yellow onion , chopped
- 2 tbsp fresh cilantro , chopped
- 1 tbsp fresh parsley , chopped
- 1 tsp ground cumin
- 1/2 tsp sea salt
- 2 tbsp cassava flour (or any gluten-free flour of choice)
- 3 tortilla or pita for serving (cassava flour or cashew flour tortillas are great gluten-free options if you are avoiding gluten)
- As desired Toppings: additional chopped onion, tomato, dark leafy green
Tahini Sauce
- 1 cup tahini
- 1/2 cup water (or more until the sauce reaches desired consistency)
- 2 tbsp freshly squeezed lemon juice
- 2 cloves garlic , chopped
- pinch of salt
Ingredients
Tahini Sauce
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Instructions
- Add the chickpeas, garlic, onion, cilantro, parsley, cumin, and salt to a food processor or high-speed blender and pulse until well combined.
- Add the cassava flour and pulse again until well combined.
- Transfer the mixture to a bowl and place covered in the refrigerator for about 30 minutes.
- While the falafel mixture is chilling, make the tahini sauce by adding the ingredients to a food processor or high-speed blender and blend until smooth. Set aside.
- Next, preheat the oven to 375 degrees F, and line a baking sheet with parchment paper.
- Take the falafel mixture out of the refrigerator and roll into bite-sized rounds and place on the parchment-lined baking sheet. Bake for 20-25 minutes - flipping the falafel balls over halfway through.
- Serve with your tortilla wrap or pita of choice and drizzle with the tahini sauce. Serve with optional toppings.