Baked Falafel Snack Bites

Prep Time: 20 minutes
Total Time: 1 hour
Makes: 8


  1. 3/4 cup (175 mL) drained and rinsed chickpeas
  2. 3/4 cup (175 mL) drained and rinsed black beans
  3. 1/2 small onion, finely chopped
  4. 3 tbsp (45 mL) tahini paste
  5. 2 tbsp (30 mL) lemon juice
  6. 2 tbsp (30 mL) olive oil, divided
  7. 2 cloves garlic, minced
  8. 1 tsp (5 mL) ground cumin
  9. 1 tsp (5 mL) baking powder
  10. 1/4 cup (60 mL) cooked quinoa
  11. 1/4 cup (60 mL) finely chopped fresh parsley


  1. In food processor, add chickpeas, black beans, onion, tahini paste, lemon juice, 1 tbsp (15 mL) oil, garlic and cumin. Sprinkle baking powder evenly over top. Pulse, scraping down sides of bowl as needed, until mixture is smooth. Add quinoa and parsley; pulse until combined. 
  2. Preheat oven to 375°F (190°C). Using damp hands, roll chickpea-quinoa mixture into 24 balls. Arrange these falafels on parchment paper-lined baking sheet; brush with remaining 1 tbsp (15 mL) oil. Bake 18 to 20 min. or until set and golden brown on bottoms. 
  3. Serve warm or at room temperature. Or store chickpea-quinoa mixture in airtight container in refrigerator for up to 3 days before cooking. Store cooked falafels for up to 2 days in airtight container in refrigerator or freeze up to 1 month.

Tip: Add pinch of cayenne to chickpea-quinoa mixture for spice.