Crispy on the outside, tender and vibrant on the inside — that’s how we love our falafel. And when we swapped out chickpeas for green peas, something magical happened. Our Vegan Pea Falafel with Lemon Tahini Drizzle was born, and we haven’t looked back since. It’s everything we crave in a wholesome plant-based meal: crunchy, zesty, protein-packed, and super easy to make.
🌿 A Fresh Twist on Traditional Falafel
We adore traditional falafel, but this version is a green goddess of its own. Made with green peas instead of chickpeas, it’s lighter, brighter, and has a subtle sweetness that pairs beautifully with the lemony tahini sauce. Plus, that gorgeous green color just screams “fresh!”
Why Green Peas Are Our New Falafel Obsession
Green peas are a game-changer — full of plant-based protein, fiber, and natural sweetness. They make the falafel soft on the inside while giving it a pop of color and freshness that’s perfect for spring or summer meals. And let’s be honest: they’re also just fun to cook with.
🍋 Lemon Tahini Drizzle = Flavor Bomb
This sauce is the secret weapon. Creamy tahini meets fresh lemon juice, garlic, and a touch of maple syrup to create a drizzle that’s nutty, zesty, and utterly addictive. We pour it generously over everything — falafel, salads, grain bowls, even roasted veggies.
A Quick Backstory: The Birth of This Recipe
This recipe actually came to life during one of our “let’s use up what’s in the fridge” days. We had a bag of frozen peas, a bunch of herbs, and some leftover tahini — and voilà. One test later, we knew we had a winner. Now it’s one of our most-loved meals for lazy lunches and quick weeknight dinners.
Don’t Skip the Garlic and Herbs!
Garlic, parsley, cilantro — they’re the flavor backbone of this dish. We load them into the falafel mix for maximum freshness and a bold herby punch. It’s like a little bite of the garden in every crispy round.
🧆 How We Serve It: Bowls, Pitas & More
These pea falafel are super versatile. We love stuffing them into warm pita bread with fresh veggies and pickles, or building vibrant bowls with quinoa, greens, and plenty of lemon tahini. It’s fast, filling, and totally customizable — aka our dream dinner.
Meal Prep Tip: Freeze the Uncooked Falafel for Future Meals
We hope you love our Vegan Pea Falafel with Lemon Tahini Drizzle as much as we do. It’s a fresh, feel-good twist on a classic that’ll brighten up your table any day of the week — crispy, zesty, and oh-so-green!
Here’s to healthy meals that actually excite us! 💚🧆🍋
Ingredients
For the Pea Falafel:
- 1½ cups fresh or thawed green peas
- 1 small onion roughly chopped
- 2 garlic cloves
- ½ cup fresh parsley
- ½ cup fresh cilantro
- 1 tsp ground cumin
- ½ tsp ground coriander
- 1 tsp salt
- 2 tbsp chickpea flour or all-purpose flour
- 1 tsp baking powder
- 2 tbsp lemon juice
- Neutral oil for pan-frying
For the Lemon-Tahini Drizzle:
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup or agave
- 1 garlic clove minced
- 2 –4 tbsp water to thin
- Pinch of salt
To Serve:
- Butter or romaine lettuce leaves
- Optional: chopped cucumbers cherry tomatoes, or microgreens
Instructions
Make the Falafel Mixture:
- Add peas, onion, garlic, herbs, spices, salt, lemon juice, baking powder, and flour to a food processor. Pulse until combined into a textured but cohesive mixture. Avoid over-processing.
Form the Falafel:
- Use damp hands to form 12–14 small falafel patties or balls.
Cook the Falafel:
- Heat oil in a non-stick pan over medium heat. Pan-fry falafel for 3–4 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.
Prepare Lemon-Tahini Drizzle:
- Whisk together tahini, lemon juice, maple syrup, garlic, salt, and water until smooth and pourable.
Assemble:
- Place falafel in lettuce leaves and drizzle with the lemon-tahini sauce. Add optional toppings like cucumber or microgreens if desired.
Notes
- For a baked version, brush falafel with oil and bake at 200°C (400°F) for 20 minutes, flipping halfway.
- Chickpea flour adds protein and helps bind without gluten.
- These falafel also work great in wraps, bowls, or pita pockets.
Frequently Asked Questions About Our Vegan Pea Falafel with Lemon Tahini Drizzle
🥙 What makes this falafel recipe unique?
This version blends green peas with traditional chickpeas, giving the falafel a fresh, slightly sweet flavor and a beautiful green color. The peas also create a lighter texture, making them crisp on the outside and soft inside.
🌿 Can I use frozen peas instead of fresh?
Yes! Frozen peas work perfectly. Just make sure to thaw and drain them well before mixing to avoid extra moisture in the batter.
🍋 What is lemon tahini drizzle, and how do I make it?
Lemon tahini drizzle is a creamy, tangy sauce made from tahini, lemon juice, garlic, water, and a pinch of salt. It adds brightness and richness that balances the earthy flavor of the falafel.
🔥 Can I bake the falafels instead of frying them?
Absolutely. For a lighter option, bake them at 375°F (190°C) for about 25–30 minutes, flipping halfway through. Brush them lightly with oil before baking to help them crisp up.
🥗 How should I serve these falafels?
They’re incredibly versatile—serve them in warm pita with veggies, over a grain bowl, or with a crisp salad. They also work great as an appetizer with the lemon tahini drizzle as a dipping sauce.
🧊 How do I store and reheat leftovers?
Store leftover falafels in an airtight container in the fridge for up to 4 days. Reheat in a skillet or oven to bring back the crispiness. The lemon tahini sauce can be stored separately in the fridge for up to a week.
Add a Comment