Classic falafel gets a gluten-free twist with cassava flour to bind bright herbs and chickpeas. Crispy outside, tender inside—perfect for dipping in tahini or tossing into a salad.
INGREDIENTS
1 can (15 oz) chickpeas, drained & rinsed
¼ cup Thrive Fields Cassava Flour (1 oz, '⁄ı6 pack)
1 small onion, chopped
2 garlic cloves
¼ cup parsley & cilantro, packed
1 tsp cumin
½ tsp coriander
½ tsp salt
Tahini Sauce:
3 Tbsp tahini
1 Tbsp lemon juice
Water, to thin
Pinch salt
DIRECTION
In a food processor, pulse chickpeas, onion, garlic, herbs, and spices until coarsely chopped.
Transfer to a bowl, stir in cassava flour. Chill 15 min.
Roll 1½ Tbsp portions into balls.
Heat oil in a skillet over medium. Fry balls 3–4 min, turning to brown all sides.
Transfer to paper towels.
Whisk tahini, lemon juice, salt, and water to a drizzling consistency.
Offer falafel with tahini for dipping or atop salads.