These crispy little bites start with dried chickpeas soaked and blitzed with a big handful of parsley and cilantro, scallions, garlic, and warm spices like cumin, coriander, and smoked paprika until the mixture turns coarse and fragrant. A rest in the fridge firms everything up before each portion gets rolled into a tidy ball and baked until deep golden and crisp on the outside, tender within. Alongside, a cool, tangy cucumber herb sauce comes together with grated cucumber, fresh dill, lemon juice, and garlic for a bright, herby contrast to the warm spiced falafel. Serve them with lemon wedges and a scatter of fresh herbs for a snack or appetizer that feels like a full flavor experience in one small bite. Naturally plant-forward and completely satisfying, this one is a genuinely great fit for a vegetarian spread, whether you're serving a crowd or meal-prepping for the week ahead.
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 →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
