Falafel is a globally beloved street food, and for good reason—it’s flavorful, crunchy, hearty, and naturally plant-based. But today, we’re giving this classic a fun twist: Mini Falafel Balls with Tahini Drizzle.
Why mini? They’re perfect for snacking, easy to serve at parties, and ideal for meal prepping. Each little ball is packed with bold flavors—think fresh parsley, cumin, garlic, and chickpeas—then served with a luscious tahini drizzle that adds the perfect nutty finish.
Whether you’re new to falafel or a seasoned home cook looking for something fresh and impressive, this recipe is a must-try. Let’s get into everything you need to know about making the perfect batch of mini falafel balls.
What Are Falafel Balls?
Falafel is a traditional Middle Eastern dish made from ground chickpeas (or sometimes fava beans), herbs, and spices. The mixture is shaped into balls or patties and typically deep-fried until crisp on the outside and fluffy inside.
They’re naturally vegan, gluten-free (if you use chickpea flour), and protein-rich, making them ideal for plant-based diets.
In this recipe, we’ve taken all the deliciousness of full-sized falafel and turned it into bite-sized mini falafel balls that are easier to cook, fun to eat, and perfect for dipping or drizzling.
Why You’ll Love These Mini Falafel Balls with Tahini Drizzle
- Bite-Sized & Fun – Perfect for appetizers, lunchboxes, or grazing boards.
- Make-Ahead Friendly – The mixture can be prepared in advance and stored.
- Nutrient-Dense – Packed with fiber, plant-based protein, and herbs.
- Naturally Vegan – No eggs or dairy required.
- Crispy Outside, Tender Inside – Just how falafel should be.
Ingredients Breakdown
For the Mini Falafel Balls
- 1 ½ cups dried chickpeas (soaked overnight and drained)
- ½ large onion (roughly chopped)
- 3 garlic cloves (peeled)
- 1 cup fresh parsley (packed)
- ½ cup fresh cilantro (packed)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne pepper (optional)
- 1 ½ tsp salt
- ½ tsp black pepper
- ¼ tsp baking soda
- 1 tbsp lemon juice
- 3 tbsp all-purpose or chickpea flour
For Frying (Optional)
- 2 cups vegetable oil (for deep frying)
For the Tahini Drizzle
- ½ cup tahini
- 2 tbsp lemon juice
- 1 garlic clove (grated)
- ¼ tsp salt
- 4–6 tbsp cold water (to thin as needed)
Step-by-Step Instructions
1. Soak the Chickpeas
Place dried chickpeas in a large bowl and cover with plenty of water. Let soak for 12–24 hours. Drain and pat dry before using.
Note: Do not use canned chickpeas—they’re too soft and won’t hold together well.
2. Make the Falafel Mixture
In a food processor, add the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, pepper, lemon juice, and baking soda.
Pulse until the mixture is coarse but holds together when pinched. Do not over-blend. Add flour and pulse just to combine.
3. Chill the Mixture
Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the mixture firm up and makes shaping easier.
4. Shape into Mini Balls
Scoop about 1 tablespoon of the mixture and roll into small balls. You should get 25–30 mini falafel balls. Arrange them on a tray or plate.
5. Cook the Falafel
Frying (Traditional):
Heat oil in a deep pot to 190°C (375°F). Fry in batches for 3–4 minutes or until golden brown. Drain on paper towels.
Baking (Healthier):
Preheat oven to 190°C (375°F). Place falafel on a parchment-lined tray. Brush with oil. Bake for 15–18 minutes, flipping halfway.
Air Frying (Fast & Light):
Preheat air fryer to 190°C (375°F). Spray falafel lightly with oil and air fry for 10–12 minutes, shaking halfway.
6. Prepare the Tahini Drizzle
In a bowl, whisk together tahini, lemon juice, grated garlic, and salt. Slowly add cold water, whisking until the sauce is smooth and pourable.
Tip: The tahini may seize up when you add lemon juice—keep whisking and add water gradually until it loosens.
How to Serve Mini Falafel Balls with Tahini Drizzle
- Drizzle with tahini and garnish with parsley or sesame seeds.
- Serve in pita pockets with salad, hummus, and pickles.
- Add to grain bowls with quinoa, cucumbers, and cherry tomatoes.
- Use as an appetizer with a tahini dipping sauce.
- Include in mezze platters or lunchboxes.
Storage Tips
- Refrigerate: Store cooked falafel in an airtight container for up to 4 days.
- Freeze: Freeze raw or cooked falafel for up to 1 month. Reheat in an oven or air fryer.
- Tahini Sauce: Store in a sealed jar in the fridge for up to a week.
Variations
- Add spinach, kale, or grated carrots for extra veggies.
- Swap cilantro with dill or mint for a different herbal note.
- Add a small cube of vegan or regular feta inside each ball before shaping.
- Use chickpea flour to make the recipe fully gluten-free.
- Add za’atar or sumac for a tangy Middle Eastern twist.
Common Mistakes to Avoid
- Using canned chickpeas – Too soft; won’t hold shape.
- Skipping the chilling step – Makes the falafel crumbly.
- Overprocessing the mixture – Results in dense falafel.
- Frying in oil that’s too cold or too hot – Leads to greasy or burnt falafel.
Final Thoughts
These Mini Falafel Balls with Tahini Drizzle are everything you want in a plant-based recipe: crispy, flavorful, healthy, and fun to eat. Whether you’re hosting a party, prepping meals for the week, or just craving something savory and satisfying, these falafel balls will hit the spot.
They’re a great way to introduce more legumes and herbs into your diet, and the creamy tahini drizzle pulls all the flavors together in one dreamy bite.
Mini Falafel Balls with Tahini Drizzle Recipe
Description
These crispy, golden Mini Falafel Balls with Tahini Drizzle are a delightful Middle Eastern-inspired snack made with chickpeas, fresh herbs, and aromatic spices. Perfectly bite-sized and packed with flavor, they're great for meal prepping, party platters, or healthy snacking. Serve them warm with a rich and creamy tahini drizzle for the ultimate plant-based indulgence.
Ingredients
For the Falafel Mixture:
For Frying (Optional if baking):
For the Tahini Drizzle:
Instructions
Soak the Chickpeas
- Place dried chickpeas in a large bowl and cover with several inches of water. Soak overnight for at least 12 hours. Drain and pat dry before using. Note: Canned chickpeas will make the falafel too soft; dry and soaked is best.
Make the Falafel Mixture
- In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, spices, salt, pepper, lemon juice, and baking soda. Pulse until the mixture forms a coarse, grainy dough that holds together when pinched. Scrape down the sides as needed. Add flour and pulse a few more times.
Chill the Mixture
- Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the falafel hold together during cooking.
Shape into Mini Balls
- With slightly damp hands, scoop about 1 tablespoon of mixture and roll into small balls. You should get around 25 mini falafel balls.
Cook the Falafel
- Frying (Traditional) - Heat oil in a deep pan to 190°C. Fry the falafel balls in batches for about 3–4 minutes, turning until all sides are golden brown. Drain on paper towels.
- Baking (Healthier) - Preheat oven to 190°C. Arrange falafel on a parchment-lined tray and brush lightly with oil. Bake for 15–18 minutes, flipping halfway, until crispy and browned.
Make the Tahini Drizzle
- Whisk together tahini, lemon juice, garlic, salt, and water. Start with 4 tablespoons of water and add more for a pourable consistency.
Serve
- Serve the warm mini falafel balls with tahini drizzle on top or as a dipping sauce. Garnish with chopped parsley, sesame seeds, or a squeeze of lemon if desired.
Note
Storage: Store cooked falafel in the fridge for up to 4 days or freeze for up to 1 month. Reheat in an oven or air fryer for crispiness.
Make-Ahead: The uncooked falafel mixture can be refrigerated for up to 2 days before shaping and cooking.
Variations: Add chopped spinach or grated carrot to the mix for extra veggies. Swap cilantro with dill for a different herbal note.
Serving Ideas: Serve in pita pockets, grain bowls, or over salads for a complete meal.
