For the Falafel Bites:

1. Preheat oven to 375 and line a baking sheet with parchment paper of a baking mat.
2. To the food processor, add the herbs and pulse, scraping the sides of the food processor often, until the herbs are evenly chopped.
3. Add the chickpeas, spices and tahini and pulse, scraping the sides of the bowl well, until a doughy consistency is reached. You want a little bit of texture in your falafel so have some fine chickpea crumbs is ok. If the mixture is too dry and crumbly you can add an extra tablespoon of tahini.
4. Transfer the chickpea mixture to a large mixing bowl and fold in the oat flour. Start with tablespoon and add the second if the chickpea mixture is still too wet.
5. Take about 2 tablespoons of the mixture and roll into a tightly formed ball then press into a flat disk shape. Smooth the edges and place falafel onto the baking sheet. Continue until chickpea mixture is used up.
6. Spray each side of the falafels with oil (I use my Misto for this – or use cooking spray) and bake for 20 minutes then flip and continue cooking for 10-15 minutes.
7. Serve immediately with sweet tahini sauce, garlicky hummus and a little dash of hot sauce or keep in the fridge and use as a salad topper for lunch all week long.

For the Sweet Tahini Sauce:

1. While the falafel bites are baking, add the tahini, honey and salt to a small mixing bowl. Whisk to combine.
2. Whisk in 4-6 tablespoons of warm water to thin the tahini sauce until desired consistency is reached. Add a couple drops of your favourite hot sauce if you’d like.