Anti Inflammatory Vegan Falafel Bites

Total time8 hr 40 min

Prep time20 min

Cook time20 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the falafel

1 ½ cups dried chickpeas
24 Mantra Organic Chickpea Kabuli Chana Signature SELECT Beans Garbanzo - 16 Oz Eden Organic Garbanzo Beans, 16 oz DeLallo Chickpeas - 14 Oz Nature's Promise Organic Double Steamed Chickpeas
See all
½ medium yellow onion, roughly chopped
3 cloves garlic, roughly chopped
1 cup fresh flat-leaf parsley leaves, loosely packed
½ cup fresh cilantro leaves, loosely packed
1 ½ tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper
1 tsp salt
½ tsp baking powder
2 tbsp all-purpose flour
½ cup neutral oil (such as canola oil or avocado oil), for frying
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

For the tahini sauce

¼ cup tahini
3 tbsp fresh lemon juice
1 clove garlic, finely grated
3–4 tbsp cold water
¼ tsp salt

For serving

pinch of paprika (optional)
lemon wedges (optional)

Instructions

1
Place the dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak at room temperature for 8 hours or overnight, until the chickpeas have roughly doubled in size and are tender enough to pierce with a fingernail but still raw at the center. Drain and pat dry.
2
Combine the drained chickpeas, onion, garlic (for the falafel), parsley, cilantro, cumin, coriander, cayenne, and salt in a food processor. Pulse in short bursts, 15–20 pulses total, scraping down the sides as needed, until the mixture resembles coarse, slightly damp sand — no whole chickpeas remain, but the texture is not a smooth paste. Transfer to a bowl.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!