Tree Nut Free Vegan Falafel Bites
Crispy on the outside, herbaceous and tender within, these little chickpea bites pack serious flavor from fresh parsley, cilantro, cumin, coriander, and a kick of cayenne. The secret to getting that perfect golden crust is starting with dried chickpeas soaked overnight rather than canned — it keeps the interior light and cohesive instead of dense and gummy. A quick chill in the fridge before frying helps the mixture hold its shape beautifully in the pan. The silky tahini dipping sauce — just tahini, lemon juice, garlic, and a splash of cold water — comes together in minutes and ties everything together with a bright, nutty finish. Every ingredient here is naturally free of tree nuts, so there's no need to scrutinize labels or worry about sneaky additions the way you might with store-bought falafel or restaurant versions. A dusting of paprika and a squeeze of fresh lemon right before serving make these look as good as they taste. Whether you're feeding a crowd or meal-prepping for the week, this is the kind of recipe that earns a permanent spot in your rotation.
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!