Vegetarian Vegan Mini Falafel with Cucumber Herb Sauce
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Learn more →Ingredients
6 servings
For the falafel
- 1 cup dried chickpeas, soaked overnight in cold water
- ½ cup fresh flat-leaf parsley leaves, loosely packed
- ½ cup fresh cilantro leaves, loosely packed
- 4 scallions, green and white parts, roughly chopped
- 3 garlic cloves, roughly chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 tsp salt
- ½ tsp baking powder
- 3 tbsp all-purpose flour
- 2 tbsp olive oil, divided
For the cucumber herb sauce
- 1 medium english cucumber
- 1 cup dairy free yogurt (plain, unsweetened)
- 2 tbsp fresh lemon juice
- 1 garlic clove, finely grated
- 2 tbsp fresh dill, finely chopped
- ½ tsp salt
- ¼ tsp black pepper
For serving
- lemon wedges, for serving (optional)
- fresh parsley or dill, for serving (optional)
Instructions
- 1
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.
- 2
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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