Gluten Free Falafel from Today's Parent

Before having kids we never would have thought that a magazine like Today's Parent would have really good recipes.  We always looked online, or food specific magazine.  Well, we've managed to find some gems that are not only tasty but kid friendly, including this falafel recipe with tahini dip.


  • 1 540 Ml can of chickpeas, drained and rinsed
  • 1/4 cup chopped parsley
  • 3 garlic cloves
  • 1 egg
  • 2 tsp ground corriander
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt (divided)
  • 4 tsp olive oil
  • 1/4 cup gluten free bread crumbs
Tahini Dip
  • 1/3 cup tahini
  • 1/4 cup water
  • 2 tbsp lemon juice
  1. Preheat oven to 400F
  2. Put chickpeas, parsley, garlic, egg and spices in the food processor, and pulse until blended
  3. Keep food processor running and pour in the 4 tsp of olive oil
  4. Then stir in bread crumbs
  5. Make into balls (or flats) and place on lined cookie sheet
  6. We like to brush the falafel with oil before putting into the oven
  7. Place into over for 15 minutes then flip for another 15 or toasty on top.
To make tahini dip, just place all ingredients into a bowl and mix until smooth