These Mini Falafel Bites are made from chickpeas, herbs, and spices, formed into small patties, and pan-fried or baked until crisp and golden. They’re served warm with a smooth, lemony tahini sauce drizzled on top. Perfect as a snack, party platter addition, or veggie-forward appetizer — they're protein-rich, naturally vegan, and absolutely addictive.
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Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins
16–20 mini falafel
For the Falafel
1cupdried chickpeas (soaked overnight, not canned)
½small onion, roughly chopped
3clovesgarlic
½cupfresh parsley (or a mix of parsley & cilantro)
1tspground cumin
1tspground coriander
½tspbaking powder
Salt and pepper, to taste
3tbspflour (as needed)
Vegetable oil, for frying
For the Tahini Sauce
¼cuptahini
2tbsplemon juice
1clovegarlic, finely minced
3tbspcold water (to thin)
Salt, to taste
Optional Garnishes
Chopped parsley
Sesame seeds
Paprika or sumac
Mini pita or cucumber rounds for serving
Prepare the Falafel Mixture
1
Drain soaked chickpeas and pat dry.
In a food processor, blend chickpeas, onion, garlic, herbs, and spices until the mixture is fine and holds together.
Add baking powder and a spoonful of flour if needed to form into balls.
Chill the mixture for 30 minutes (optional, helps shape them).
Form the Falafel
2
Scoop and roll into small balls or patties (about 1 inch wide).
Flatten slightly for even cooking.
Cook the Falafel
3
Pan-Fry Method:
Heat ¼-inch oil in a skillet over medium heat.
Fry falafel in batches for 2–3 minutes per side, until golden and crisp.
Bake Method:
Preheat oven to 400°F (200°C).
Place falafel on a parchment-lined tray, brush with oil, and bake for 20 minutes, flipping halfway.
Make the Tahini Sauce
4
In a bowl, whisk tahini, lemon juice, garlic, and salt.
Slowly whisk in cold water until smooth and drizzle-able.
Serve
5
Drizzle warm falafel with tahini sauce.
Garnish with herbs, sesame seeds, or sumac if desired.
Serve with toothpicks or on cucumber/pita rounds for easy handling.
Pair With
6
A fresh cucumber-tomato salad
Hummus or baba ghanoush
Minty lemonade or dry Riesling
Ingredients
16–20 mini falafel
For the Falafel
1cupdried chickpeas (soaked overnight, not canned)
½small onion, roughly chopped
3clovesgarlic
½cupfresh parsley (or a mix of parsley & cilantro)
1tspground cumin
1tspground coriander
½tspbaking powder
Salt and pepper, to taste
3tbspflour (as needed)
Vegetable oil, for frying
For the Tahini Sauce
¼cuptahini
2tbsplemon juice
1clovegarlic, finely minced
3tbspcold water (to thin)
Salt, to taste
Optional Garnishes
Chopped parsley
Sesame seeds
Paprika or sumac
Mini pita or cucumber rounds for serving
Directions
Prepare the Falafel Mixture
1
Drain soaked chickpeas and pat dry.
In a food processor, blend chickpeas, onion, garlic, herbs, and spices until the mixture is fine and holds together.
Add baking powder and a spoonful of flour if needed to form into balls.
Chill the mixture for 30 minutes (optional, helps shape them).
Form the Falafel
2
Scoop and roll into small balls or patties (about 1 inch wide).
Flatten slightly for even cooking.
Cook the Falafel
3
Pan-Fry Method:
Heat ¼-inch oil in a skillet over medium heat.
Fry falafel in batches for 2–3 minutes per side, until golden and crisp.
Bake Method:
Preheat oven to 400°F (200°C).
Place falafel on a parchment-lined tray, brush with oil, and bake for 20 minutes, flipping halfway.
Make the Tahini Sauce
4
In a bowl, whisk tahini, lemon juice, garlic, and salt.
Slowly whisk in cold water until smooth and drizzle-able.
Serve
5
Drizzle warm falafel with tahini sauce.
Garnish with herbs, sesame seeds, or sumac if desired.
Serve with toothpicks or on cucumber/pita rounds for easy handling.
