Nutmeg 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 rather than canned. The food processor does the heavy lifting, breaking everything down into a coarse, fragrant mixture that fries up with a genuinely crunchy exterior and a tender, herb-flecked center. Every ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden spice blends that sometimes sneak in unwanted additions. The spice lineup sticks to cumin, coriander, and a touch of cayenne — bold and aromatic without anything that might cause concern for those avoiding certain warm spices. A quick homemade tahini sauce made with lemon juice, garlic, and a splash of cold water comes together in minutes and is the perfect cool, nutty counterpart to the hot, golden falafel. Serve them on a platter with lemon wedges and a dusting of paprika, and they disappear fast — whether you're feeding a crowd or just treating yourself to something genuinely delicious on a weeknight.
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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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