Citric Acid Free Vegan Falafel Bites
Crispy on the outside, tender and herb-packed on the inside, these little bites deliver everything you want from a great falafel — earthy cumin, bright cilantro, and a satisfying golden crust that comes from pan-frying in just the right amount of oil. The base starts with dried chickpeas soaked overnight rather than canned, which gives the mixture a coarser, more authentic texture that holds together beautifully without falling apart in the pan. For anyone navigating citric acid sensitivities, packaged and processed foods can be a minefield, since citric acid hides in everything from canned legumes to store-bought sauces — but this recipe builds everything from scratch using whole, simple ingredients you can verify yourself. The tahini dipping sauce does call for fresh lemon juice, so if you need to avoid that as well, it's easy to simply serve the falafel bites on their own or swap in a sauce that works for you. The falafel mixture itself — chickpeas, onion, garlic, fresh herbs, and a handful of spices — is naturally free of the processed additives that make so many convenience foods off-limits. A quick chill in the fridge before frying makes the mixture easy to shape and helps the bites stay perfectly round as they cook. These are the kind of crowd-pleasing bites that disappear fast, whether you're serving them as an appetizer, tucking them into a wrap, or just snacking straight off the platter.
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 oil 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!