Gut Friendly Vegan Falafel Bites
Crispy on the outside, tender and herb-packed on the inside, these little bites deliver serious flavor from a short list of whole, plant-based ingredients. Starting with dried chickpeas — soaked overnight rather than canned — gives the falafel a coarser, more satisfying texture while keeping the ingredient list clean and free of additives that can irritate a sensitive gut. Fresh parsley and cilantro bring brightness, while cumin and coriander add warm depth without anything processed or hard to digest. The tahini sauce is equally simple: just tahini, fresh lemon juice, garlic, and water whisked into a silky drizzle that ties everything together. Because you control every ingredient from start to finish, there are no hidden preservatives, emulsifiers, or mystery oils to worry about. Pan-frying in a neutral oil like avocado or canola keeps the method straightforward and the results consistently golden and satisfying. Serve them straight off the rack with lemon wedges and you have a snack or appetizer that feels indulgent but works hard for your body.
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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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