Walnut Free Vegan Falafel Bites
Crispy on the outside, herbaceous and tender within, these little chickpea bites are the kind of snack that disappears from the plate before you can even set out napkins. The secret is starting with dried chickpeas soaked overnight rather than canned — that step gives the falafel its signature coarse, almost grainy texture that holds together beautifully in the pan and crisps up to a deep golden brown. A generous handful of fresh parsley and cilantro keeps every bite bright and fragrant, while cumin, coriander, and a touch of cayenne build warmth without overwhelming heat. The whole recipe is built entirely from pantry staples and fresh produce, so there's no need to scan labels for hidden nut ingredients — everything here is straightforward and clean. The silky tahini dipping sauce comes together in minutes with lemon juice, garlic, and a splash of cold water, and it's the perfect cool, nutty counterpoint to the hot, crispy bites. Serve them on a platter with lemon wedges and a dusting of paprika for a spread that looks far more impressive than the effort involved.
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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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