Yeast Free Vegan Falafel Bites
These crispy little bites are packed with fresh herbs, warm spices, and the satisfying depth that comes from using dried chickpeas instead of canned — a step that makes all the difference in texture and flavor. The food processor brings everything together into a coarse, fragrant mixture that fries up golden and firm on the outside while staying tender within. Because the leavening here comes from baking powder rather than any yeast-based ingredient, this recipe is a genuinely easy win for anyone navigating a yeast-free lifestyle without wanting to sacrifice bold, satisfying food. The tahini sauce — just tahini, lemon, garlic, and water — comes together in minutes and adds a creamy, tangy contrast that makes every bite feel complete. Frying in a skillet gives you that deeply caramelized crust that baked versions rarely achieve, and working in small batches ensures nothing gets soggy or steamed. Serve them on a platter with lemon wedges and a dusting of paprika for a spread that looks impressive but is genuinely approachable for a weeknight. Whether you're dipping or drizzling, this is the kind of recipe that earns a permanent spot in your rotation.
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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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