These bite-sized falafel are built from soaked dried chickpeas blitzed with a big handful of parsley and cilantro, scallions, garlic, and warm spices like cumin, coriander, and smoked paprika, so every bite is herby, earthy, and a little smoky. Baking instead of frying keeps them light while still giving that deep golden crust once they're flipped halfway through. The chilled batter step matters here too — it firms everything up so the balls hold their shape and bake up crisp outside, tender inside. Alongside them, a cool cucumber herb sauce made with grated cucumber, lemon juice, garlic, and fresh dill brings a bright, tangy contrast that balances all that spice. Finished with lemon wedges and extra herbs, this is a fresh, craveable appetizer or light meal that fits neatly into a gluten free spread without missing a beat.
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Drain and rinse the soaked chickpeas thoroughly, then spread them on a clean kitchen towel and pat as dry as possible — excess moisture will make the falafel mixture too wet to hold together.
Add the dried chickpeas, parsley, cilantro, scallions, garlic, cumin, coriander, smoked paprika, cayenne, and salt to a food processor. Pulse in short bursts, 10–12 times, until the mixture resembles coarse, damp sand — it should hold together when pressed between your fingers but not be a smooth paste. Scrape down the sides as needed.
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