Fructose 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 — bold spice, fresh parsley and cilantro, and that satisfying golden crust from a proper pan-fry. The key here is starting with dried chickpeas soaked overnight rather than canned, which keeps the texture coarse and cohesive while naturally avoiding the higher fructose content that processed or sweetened store-bought versions often carry. Onion and garlic are used in moderate amounts and pulsed into the mix, so the flavor is savory and aromatic without overwhelming the dish. The accompanying tahini sauce — just tahini, lemon juice, garlic, and water — comes together in minutes and keeps things clean and simple with no added sugars or hidden ingredients to second-guess. Frying in batches in a wide skillet gives every bite even browning and a satisfying crunch that baking just can't replicate. These are the kind of bites you'll find yourself making on repeat, whether you're serving them as an appetizer, a snack, or the star of a simple spread with lemon wedges on the side.
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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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