Falafel Bites bring all the vibrant flavors of traditional Middle Eastern cuisine into perfectly sized, golden-brown morsels that are crispy on the outside and tender on the inside. These delightful mini versions of the classic chickpea fritters are packed with fresh herbs, aromatic spices, and nutty chickpeas that create a satisfying texture and bold flavor in every bite. Serving 6-8 people as an appetizer or 4 people as a main dish with about 30-35 bite-sized pieces, these falafel bites are perfect for parties, mezze platters, lunch boxes, or any time you want to enjoy healthy, protein-rich food that’s both delicious and satisfying.
Ingredients
For the Falafel Bites:
- 1 cup dried chickpeas (do not use canned)
- 1 small onion, roughly chopped
- 4 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh mint, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2-3 tablespoons all-purpose flour
- Vegetable oil for frying (about 4 cups)
For the Tahini Sauce:
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 2-3 tablespoons warm water
- 1/4 teaspoon salt
- Pinch of cumin
Preparing the Chickpeas
Start by soaking the dried chickpeas in plenty of cold water for at least 12 hours or overnight. The chickpeas will double in size, so use a large bowl and cover them with at least 3 inches of water. This soaking process is essential for achieving the proper texture – canned chickpeas will not work for this recipe as they contain too much moisture.
After soaking, drain the chickpeas thoroughly and rinse them under cold water. Remove any loose skins that float to the surface, though you don’t need to remove every single skin. Pat the chickpeas dry with paper towels to remove excess moisture.
Creating the Falafel Mixture
In a food processor, combine the soaked chickpeas, chopped onion, and minced garlic. Pulse the mixture in short bursts, scraping down the sides frequently, until the chickpeas are broken down but still have some texture. The mixture should be coarse and grainy, not smooth like hummus.
Add the fresh herbs – parsley, cilantro, and mint – along with the cumin, coriander, cayenne pepper, and salt. Pulse a few more times to incorporate the herbs and spices evenly throughout the mixture. The herbs should be well distributed but still visible.
Binding the Mixture
Transfer the mixture to a bowl and sprinkle the baking powder over the top. Add 2 tablespoons of flour and mix gently with a spoon. The mixture should hold together when squeezed in your hand but not be too wet or sticky. If it feels too loose, add the remaining tablespoon of flour.
Cover the bowl and refrigerate the mixture for at least 30 minutes. This chilling time helps the mixture firm up and makes it easier to shape into uniform bites.
Shaping the Falafel Bites
Using your hands or a small ice cream scoop, form the mixture into walnut-sized balls, about 1 inch in diameter. Place the formed falafel bites on a parchment-lined baking sheet. If the mixture sticks to your hands, lightly dampen them with water.
You should get about 30-35 bite-sized pieces from this recipe. The uniform size ensures even cooking and professional presentation.
Frying to Golden Perfection
Heat the vegetable oil in a large, heavy-bottomed pot to 350°F. The oil should be deep enough that the falafel bites can float freely, about 3 inches deep. Use a candy thermometer to maintain consistent temperature throughout the frying process.
Working in batches of 8-10 pieces to avoid overcrowding, carefully lower the falafel bites into the hot oil using a slotted spoon. Fry for 3-4 minutes, turning them occasionally, until they’re deeply golden brown and crispy all over.
Making the Tahini Sauce
While the falafel bites are frying, prepare the tahini sauce by whisking together the tahini, lemon juice, minced garlic, salt, and cumin in a small bowl. Gradually add warm water, one tablespoon at a time, whisking constantly until you achieve a smooth, pourable consistency.
The sauce should be thick enough to coat the falafel bites but thin enough to drizzle easily. Adjust the consistency with more water if needed, and taste for seasoning, adding more lemon juice or salt as desired.
Serving Your Falafel Bites
Remove the fried falafel bites from the oil and drain them briefly on paper towels to remove excess oil. Arrange them on a serving platter while still warm, as they’re at their crispiest right after frying.
Serve immediately with the tahini sauce in small bowls for dipping, along with other traditional accompaniments like hummus, pickled vegetables, or fresh vegetables such as cucumber, tomatoes, and red onion.
Alternative Cooking Methods
For a healthier option, you can bake the falafel bites at 375°F for 25-30 minutes, turning them once halfway through cooking. Brush them lightly with olive oil before baking for better browning and texture.
Storage and Make-Ahead Tips
The uncooked falafel mixture can be prepared up to 24 hours in advance and stored in the refrigerator. The shaped bites can also be frozen on a baking sheet and then stored in freezer bags for up to 3 months. Fry them directly from frozen, adding an extra minute or two to the cooking time.
Leftover cooked falafel bites can be reheated in a 350°F oven for 5-7 minutes to restore their crispiness, making them perfect for meal prep and easy entertaining.
