Chickpeas blitzed with a big handful of fresh parsley and cilantro, scallions, garlic, and warm spices like cumin, coriander, and smoked paprika give these mini falafel serious herby, savory depth. Rolled small and baked until deep golden and firm, they've got crisp edges and a tender, fluffy center without ever touching a fryer. The cucumber herb sauce is its own reason to make this recipe — grated cucumber, fresh dill, garlic, and lemon juice folded into a creamy yogurt base for a cool, tangy dip that plays perfectly against the warm spice of the falafel. These come together as easy party bites or a light dinner with a salad, and they hold up well made ahead and reheated. It's a satisfying, herb-forward dish that fits neatly into a wheat free spread, especially with a stack of lemon wedges on the side for brightness.
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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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