Name: Mini Falafel with Tahini Drizzle
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup dried chickpeas (soaked overnight, not canned); ½ small onion, roughly chopped; 3 cloves garlic; ½ cup fresh parsley (or a mix of parsley & cilantro); 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp baking powder; Salt and pepper, to taste; 3 tbsp flour (as needed); Vegetable oil, for frying; ¼ cup tahini; 2 tbsp lemon juice; 1 clove garlic, finely minced; 3 tbsp cold water (to thin); Salt, to taste; Chopped parsley; Sesame seeds; Paprika or sumac; Mini pita or cucumber rounds for serving

DifficultyBeginner

CategoryAppetizers, Bites/Snacks, Vegetarian

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.

Yields4 Servings

Prep Time20 minsCook Time15 minsTotal Time35 mins

16–20 mini falafel

For the Falafel

1 cup dried chickpeas (soaked overnight, not canned)

½ small onion, roughly chopped

3 cloves garlic

½ cup fresh parsley (or a mix of parsley & cilantro)

1 tsp ground cumin

1 tsp ground coriander

½ tsp baking powder

Salt and pepper, to taste

3 tbsp flour (as needed)

Vegetable oil, for frying

For the Tahini Sauce

¼ cup tahini

2 tbsp lemon juice

1 clove garlic, finely minced

3 tbsp cold 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

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

Scoop and roll into small balls or patties (about 1 inch wide).
Flatten slightly for even cooking.

Cook the Falafel

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

In a bowl, whisk tahini, lemon juice, garlic, and salt.
Slowly whisk in cold water until smooth and drizzle-able.

Serve

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

A fresh cucumber-tomato salad
Hummus or baba ghanoush
Minty lemonade or dry Riesling

Ingredients