Honey Free Vegan Falafel Bites
These crispy little bites are packed with fresh herbs, warm spices, and the satisfying depth that only comes from starting with dried chickpeas instead of canned. The food processor does the heavy lifting, breaking everything down into a coarse, fragrant mixture that fries up golden and firm with a tender, herb-flecked interior. Every single ingredient here — from the chickpeas and cilantro to the bright tahini dipping sauce — is completely free of any sweeteners, so there's nothing to second-guess on the label or swap out. That matters more than you'd think, since honey or agave can sneak into store-bought falafel mixes and pre-made sauces without much fanfare. The tahini sauce is a standout on its own: just tahini, lemon juice, garlic, and water whisked into something silky and tangy that clings perfectly to each bite. Serve them straight off the rack while they're still crackling, with a squeeze of lemon and a dusting of paprika if you're feeling it.
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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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