Turkey Free Vegan Falafel Bites
These crispy little bites are packed with fresh herbs, warm spices, and the satisfying crunch that only comes from properly fried chickpeas. Starting with dried chickpeas — never canned — is the secret to a falafel that holds its shape and develops that deeply golden crust without falling apart in the pan. The food processor brings everything together into a coarse, herb-flecked mixture that smells incredible even before it hits the oil. Every single ingredient here is plant-based, so there's zero concern about hidden poultry products sneaking into your meal — what you see is exactly what you get. The silky tahini sauce, brightened with fresh lemon juice and a hint of raw garlic, is the perfect counterpoint to all that savory heat from the cayenne and coriander. Serve them straight off the wire rack while they're still crackling, with lemon wedges on the side for a little extra brightness. Whether you're feeding a crowd or just treating yourself, these bites are the kind of thing people hover around the platter for.
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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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