Vegan Mini Falafel Balls with Tahini Dip
Crispy-on-the-outside, fluffy-on-the-inside vegan mini falafel balls, served with a smooth, tangy tahini dip—no frying, just flavor and flair.
Ingredients
For the Falafel Balls:
- 1 can 15 oz chickpeas, rinsed and drained
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh cilantro chopped
- 1/2 small onion roughly chopped
- 2 garlic cloves
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/4 tsp baking soda
- 1 tbsp all-purpose flour or chickpea flour
- Salt to taste
- 1 tbsp olive oil for brushing
For the Tahini Dip:
- 1/4 cup tahini
- 1 tbsp fresh lemon juice
- 1 clove garlic minced
- 2 tbsp cold water more if needed
- Pinch of salt
Instructions
- Preheat oven to 375°F or air fryer to 350°F.
- Add chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, and salt to food processor. Pulse until slightly chunky.
- Add flour and baking soda. Pulse a few more times until the mixture holds when pressed.
- Roll into 1-inch balls using damp hands. Place them on parchment-lined tray.
- Brush lightly with olive oil for that golden diva glow.
- Bake for 25 minutes or air fry for 15, flipping halfway through.
- Mix tahini, lemon juice, garlic, salt, and water in a bowl until smooth and dippable.
- Serve warm falafel with chilled dip. Look smug. You’ve earned it.
Notes
🧬 Nutritional Info (Per Serving – 4 Falafel Balls + Dip)
- Calories: 170
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 6g
💪 Vitamins & Minerals (Per Serving)
- Folate: 10%
- Iron: 9%
- Magnesium: 8%
- Vitamin B6: 7%
- Zinc: 6%
💁♀️ Flavor-Boosting Tips
- Add a pinch of cayenne for some fire in your bite.
- Swap parsley for mint if you're feeling fresh and flirty.
- A squeeze of extra lemon in the dip makes it sassier.
- Crumble falafel into wraps or bowls for meal-prep magic.
- Freeze leftovers—future you will scream “yas queen” in appreciation.