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Mini Vegan Falafel Balls With Tahini Sauce - Crispy, Flavorful, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. Prep the herbs and aromatics: Roughly chop onion, garlic, parsley, and cilantro. This helps your processor run smoothly and prevents overworking the mixture.
  3. 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.
  4. 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.
  5. Rest the mix: Transfer to a bowl, cover, and refrigerate 30–60 minutes. This helps the flavors meld and the mixture firm up.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.