MSG Free Vegan Falafel Bites
These crispy little bites are packed with fresh herbs, warm spices, and the satisfying crunch that only comes from a proper pan-fry. Starting with dried chickpeas — soaked overnight rather than canned — gives the falafel a coarser, more authentic texture that holds together beautifully without falling apart in the oil. Every ingredient here is whole and straightforward: fresh parsley, cilantro, garlic, cumin, coriander, and a touch of cayenne, with nothing processed or flavor-enhanced hiding in the mix. That matters a lot when you're trying to avoid added glutamates, since so many store-bought falafel mixes and restaurant versions sneak in seasoning blends that aren't always labeled clearly. The silky tahini dipping sauce — just tahini, lemon juice, garlic, and water — comes together in minutes and is every bit as clean and simple as the falafel itself. A quick chill before frying firms up the mixture so each bite comes out golden and deeply satisfying, not greasy or dense. 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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