Prep Time 20 mins
Cook Time 15 mins
Rest Time 30 mins
Total Time 1 hr 5 mins
Cooking Method: , ,
Cuisine: ,
Courses: , ,
Difficulty: Intermediate
Cooking Temp: 190  C
Servings: 25
Best Season: All Seasons
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:
  • 1 ½ cups dried chickpeas (soaked overnight and drained)
  • ½ large onion (roughly chopped)
  • 3 cloves garlic (peeled)
  • 1 cup fresh parsley (packed)
  • ½ cup fresh cilantro (packed)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper (optional for heat)
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp baking soda
  • 1 tbsp lemon juice
  • 3 tbsp all-purpose flour (or chickpea flour)
    • For Frying (Optional if baking):
  • 2 cups vegetable oil (for deep frying)
    • For the Tahini Drizzle:
  • ½ cup tahini paste
  • 2 tbsp lemon juice
  • 1 garlic clove (grated)
  • ¼ tsp salt
  • 4–6 tbsp cold water (to thin, as needed)
Instructions
    Soak the Chickpeas
  1. 1
    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.
    2. Make the Falafel Mixture
  2. 2
    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.
    3. Chill the Mixture
  3. 3
    Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the falafel hold together during cooking.
    4. Shape into Mini Balls
  4. 4
    With slightly damp hands, scoop about 1 tablespoon of mixture and roll into small balls. You should get around 25 mini falafel balls.
    5. Cook the Falafel
  5. 5
    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.
  6. 6
    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.
    7. Make the Tahini Drizzle
  7. 7
    Whisk together tahini, lemon juice, garlic, salt, and water. Start with 4 tablespoons of water and add more for a pourable consistency.
    8. Serve
  8. 8
    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.

Keywords: healthy falafel recipe, mini falafel bites, easy vegetarian appetizer, chickpea snacks, tahini sauce
Read it online: https://petitepanini.com/recipe/mini-falafel-balls-with-tahini-drizzle-recipe/