Pregnancy 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 wholesome, plant-based ingredients. Dried chickpeas — soaked overnight and pulsed to a coarse, sandy texture — form the base, giving you that authentic falafel bite without any canned shortcuts or mystery additives. Fresh parsley and cilantro bring a bright, green freshness, while cumin and coriander add warm depth that makes the whole kitchen smell incredible. During pregnancy, leaning on protein-rich legumes and fresh herbs is a genuinely smart move, and every ingredient here is straightforward and easy to verify. The silky tahini sauce — just tahini, lemon juice, garlic, and a splash of cold water — comes together in minutes and turns these bites into something you'll want to dip repeatedly. Frying in a neutral oil like canola or avocado oil keeps the flavor clean and lets the herbs and spices stay front and center. Serve them warm off the rack with lemon wedges and a dusting of paprika, and they disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!