Emulsifier Free Vegan Falafel Bites
Crispy on the outside, herb-packed and tender within, these little chickpea bites deliver everything you want from a great falafel. The secret is starting with dried chickpeas soaked overnight rather than canned — that raw, starchy texture is what holds the mixture together and gives each bite its satisfying crunch when it hits the hot oil. Fresh parsley, cilantro, cumin, coriander, and a kick of cayenne make the flavor genuinely vibrant, not flat or one-dimensional. For anyone navigating emulsifier-free eating, packaged falafel and store-bought sauces are often a minefield of additives and stabilizers you'd rather avoid. Every ingredient here is whole and straightforward — herbs, spices, chickpeas, flour, and a splash of oil — so there's nothing hidden to second-guess. The tahini dipping sauce follows the same logic: just tahini, lemon juice, garlic, and water whisked into something silky and bright. It comes together in minutes while the falafel chills in the fridge, making the whole process feel surprisingly relaxed. Serve them on a platter with lemon wedges and a dusting of paprika, and they disappear fast.
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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.
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