Mini Vegan Falafel Balls With Tahini Sauce – Crispy, Flavorful, and Easy
Falafel is one of those foods that’s simple, satisfying, and endlessly snackable. These mini vegan falafel balls bring big flavor in a small, crispy package, and they’re perfect for meal prep, parties, or quick lunches. The inside stays tender and herb-packed, while the outside turns golden and crisp.
Paired with a creamy tahini sauce, they’re great tucked into pitas, tossed on salads, or served as bite-sized appetizers. If you love bold spices and fresh herbs, this easy recipe will become a staple.
Mini Vegan Falafel Balls With Tahini Sauce - Crispy, Flavorful, and Easy
Ingredients
Method
- Soak the chickpeas: Rinse the dried chickpeas and soak them in plenty of water for 12–18 hours.They should at least double in size. Drain well before using. Do not use canned chickpeas for this recipe.
- Prep the herbs and aromatics: Roughly chop onion, garlic, parsley, and cilantro.This helps your processor run smoothly and prevents overworking the mixture.
- Pulse the falafel mix: In a food processor, add soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, black pepper, salt, and lemon juice. Pulse until the mixture is finely minced and grainy, not a paste. Scrape down the sides as needed.
- Adjust texture: Sprinkle in baking powder and 2 tablespoons of chickpea flour.Pulse a few more times. Pinch some mixture in your hand—if it holds together, you’re set. If it crumbles, add another tablespoon of flour.
- Rest the mix: Transfer to a bowl, cover, and refrigerate 30–60 minutes.This helps the flavors meld and the mixture firm up.
- Shape the minis: Scoop about 1 tablespoon per falafel and roll into small balls. You can lightly oil your hands to prevent sticking. Aim for uniform size for even cooking.
- Cook your way: Air fryer: Preheat to 375°F (190°C).Lightly oil the basket. Place balls in a single layer and mist with oil. Cook 10–12 minutes, shaking halfway, until golden and crisp.
- Baked: Preheat oven to 400°F (200°C).Brush a lined sheet with oil. Arrange falafel, brush tops with a little oil, and bake 16–20 minutes, flipping once, until browned.
- Pan-fried: Warm a thin layer of oil over medium heat. Fry falafel 2–3 minutes per side until deeply golden.Drain on paper towels.
- Make the tahini sauce: Whisk tahini, garlic, lemon juice, cumin, and a big pinch of salt. Slowly whisk in cold water until smooth and pourable. It may seize at first—keep whisking and adding water until creamy.Adjust salt and lemon to taste.
- Serve: Transfer falafel to a platter. Drizzle with tahini sauce or serve on the side. Garnish with chopped parsley, a sprinkle of sumac, or sesame seeds if you like.
What Makes This Recipe So Good
- Classic flavor, mini format: You get the same herby, spiced falafel taste in a smaller, easy-to-snack size.
- Crispy without deep-frying: Air frying or baking still gives you a crunchy exterior with less oil.
- Uses pantry staples: Dried chickpeas, tahini, lemon, and spices come together fast.
- Great for meal prep: The mix holds well in the fridge, and the cooked falafel freezes beautifully.
- Totally plant-based and gluten-free friendly: No eggs or dairy needed. Use gluten-free flour if you’d like.
What You’ll Need
- Falafel:
- 1 1/2 cups dried chickpeas (not canned), soaked overnight
- 1 small onion, roughly chopped
- 3–4 cloves garlic
- 1 packed cup fresh parsley leaves
- 1/2 packed cup fresh cilantro leaves (optional but recommended)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground black pepper
- 1 tsp fine sea salt (plus more to taste)
- 1/2 tsp baking powder
- 2–3 tbsp chickpea flour or all-purpose flour (as needed for binding)
- 1–2 tbsp lemon juice
- 2–3 tbsp neutral oil for pan, air fryer, or baking sheet (plus more if pan-frying)
- Pinch of red pepper flakes or a small chopped chili (optional)
- Tahini Sauce:
- 1/2 cup tahini
- 1 clove garlic, finely grated
- 3–4 tbsp lemon juice (to taste)
- 1/4–1/3 cup cold water (more as needed to thin)
- 1/4 tsp ground cumin (optional)
- Salt to taste
- Fresh chopped parsley for garnish (optional)
How to Make It
- Soak the chickpeas: Rinse the dried chickpeas and soak them in plenty of water for 12–18 hours.They should at least double in size. Drain well before using. Do not use canned chickpeas for this recipe.
- Prep the herbs and aromatics: Roughly chop onion, garlic, parsley, and cilantro.This helps your processor run smoothly and prevents overworking the mixture.
- Pulse the falafel mix: In a food processor, add soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, black pepper, salt, and lemon juice. Pulse until the mixture is finely minced and grainy, not a paste. Scrape down the sides as needed.
- Adjust texture: Sprinkle in baking powder and 2 tablespoons of chickpea flour.Pulse a few more times. Pinch some mixture in your hand—if it holds together, you’re set. If it crumbles, add another tablespoon of flour.
- Rest the mix: Transfer to a bowl, cover, and refrigerate 30–60 minutes.This helps the flavors meld and the mixture firm up.
- Shape the minis: Scoop about 1 tablespoon per falafel and roll into small balls. You can lightly oil your hands to prevent sticking. Aim for uniform size for even cooking.
- Cook your way:
- Air fryer: Preheat to 375°F (190°C).Lightly oil the basket. Place balls in a single layer and mist with oil. Cook 10–12 minutes, shaking halfway, until golden and crisp.
- Baked: Preheat oven to 400°F (200°C).Brush a lined sheet with oil. Arrange falafel, brush tops with a little oil, and bake 16–20 minutes, flipping once, until browned.
- Pan-fried: Warm a thin layer of oil over medium heat. Fry falafel 2–3 minutes per side until deeply golden.Drain on paper towels.
- Make the tahini sauce: Whisk tahini, garlic, lemon juice, cumin, and a big pinch of salt. Slowly whisk in cold water until smooth and pourable. It may seize at first—keep whisking and adding water until creamy.Adjust salt and lemon to taste.
- Serve: Transfer falafel to a platter. Drizzle with tahini sauce or serve on the side. Garnish with chopped parsley, a sprinkle of sumac, or sesame seeds if you like.
How to Store
- Refrigerate: Keep cooked falafel in an airtight container for up to 4 days.Store sauce separately for 5–6 days.
- Freeze: Place cooked falafel on a tray to freeze, then move to a bag. Freeze up to 2 months. Reheat in a 375°F (190°C) oven or air fryer until hot and crisp.
- Make-ahead mix: The uncooked mixture keeps 1–2 days in the fridge.Shape just before cooking for best texture.
- Reheating tip: Avoid microwaving if you want crispness. Use the oven or air fryer for the best crunch.
Health Benefits
- Plant protein and fiber: Chickpeas offer a steady, satisfying source of protein and fiber that supports fullness and digestion.
- Healthy fats: Tahini provides unsaturated fats and important minerals like calcium and magnesium.
- Herb power: Parsley and cilantro add antioxidants and a fresh, bright flavor without extra sodium.
- Spice support: Cumin and coriander bring aroma and may aid digestion.
- Better-for-you cooking methods: Air frying or baking keeps oil moderate while preserving crunch.
What Not to Do
- Don’t use canned chickpeas for the falafel mix: They’re too wet and soft, which leads to mushy, falling-apart falafel.
- Don’t overprocess: A paste-like texture makes dense falafel. Aim for fine crumbs that hold together when pressed.
- Don’t skip the rest time: Chilling helps the mixture hydrate and bind, reducing breakage during cooking.
- Don’t crowd the pan or basket: Airflow is key for crispness.Cook in batches if needed.
- Don’t forget salt and acid: Proper seasoning and lemon juice brighten the flavor and balance the tahini.
Recipe Variations
- Green machine: Add extra herbs or a handful of spinach for a deeper green color and fresh taste.
- Spicy harissa: Mix in 1–2 teaspoons harissa paste or chili flakes for heat.
- Gluten-free: Use chickpea flour or oat flour to bind. Both work well and keep it gluten-free.
- Sesame-crusted: Roll the mini balls in sesame seeds before cooking for extra crunch and nutty flavor.
- Lemon-herb tahini: Stir chopped dill or mint into the tahini sauce for a bright twist.
- Shawarma-spiced: Add a pinch of turmeric, smoked paprika, and allspice for a deeper, warmer profile.
FAQ
Can I use canned chickpeas?
No. For traditional texture, use dried chickpeas that have been soaked and drained.
Canned chickpeas make the mix too wet and mushy.
How do I keep the falafel from falling apart?
Make sure the mixture isn’t too wet, don’t overprocess, add enough flour to bind, and chill the mix before shaping. Handle gently and avoid overcrowding during cooking.
What if I don’t have a food processor?
Use a high-powered blender in short pulses, scraping often. Work in small batches to avoid turning the mixture into a paste.
Can I deep-fry these?
Yes.
Heat oil to about 350°F (175°C) and fry until golden, 2–3 minutes. Drain on paper towels and season lightly with salt right away.
How do I thin tahini sauce without it seizing?
Whisk in cold water gradually. It may clump at first, but keep whisking and adding water a little at a time until smooth and creamy.
What should I serve with falafel?
Pita or flatbread, chopped tomatoes and cucumbers, pickled onions, lettuce, olives, and a squeeze of lemon all pair perfectly.
A simple salad or grain bowl also works great.
Can I make them larger?
Absolutely. Just increase the cook time slightly and check for deep golden color and a firm exterior.
How spicy are they?
By default, they’re mild. Add chili flakes or a chopped fresh chili for heat, or keep it kid-friendly and skip the spice.
In Conclusion
These mini vegan falafel balls are crisp, herb-packed, and easy to love.
With a bright, creamy tahini sauce, they work for weeknight dinners, meal prep, or party platters. The ingredients are simple, the method is reliable, and the flavor is big. Make a batch, stash some in the freezer, and you’ll always have a tasty plant-based option ready to go.
