Beef Free Vegan Falafel Bites
These crispy little bites are built entirely from dried chickpeas, fresh herbs, and warm spices — meaning there's not a trace of meat anywhere near the pan. The magic starts with an overnight soak that gives the chickpeas just the right texture, so when they're pulsed in the food processor with parsley, cilantro, cumin, coriander, and a kick of cayenne, the result is a coarse, fragrant mixture that fries up golden and satisfying every single time. A quick chill in the fridge before shaping makes the whole process surprisingly tidy and stress-free. Pan-frying in a shallow skillet gives each bite a deeply caramelized crust without the fuss of a deep fryer, and the tahini sauce — bright with lemon juice and fresh garlic — ties everything together beautifully. Whether you're serving these as an appetizer, stuffing them into pita, or just snacking straight off the platter, they disappear fast. The fact that they happen to be completely free of any animal products is almost beside the point once you taste how good they are.
About FigFig 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
- 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 or avocado oil), for frying
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!