Why You’ll Love This Recipe
Sticky Chili Garlic Chickpea Falafel Balls take the classic falafel and give it a fiery, saucy upgrade. Instead of serving them plain, these crispy chickpea bites are tossed in a glossy chili garlic sauce that clings to every edge, creating a spicy-sweet coating that makes them irresistible. They are crispy on the outside, tender inside, and packed with protein-rich chickpeas, aromatic herbs, and warm spices. Perfect as an appetizer, snack, or main dish, they shine whether tucked into pita bread, served over rice, or enjoyed on their own with extra sauce. This recipe is naturally vegan, customizable to your heat preference, and simple enough to prepare in under an hour. If you’re craving something hearty, flavorful, and a little different from the traditional falafel, these Sticky Chili Garlic Chickpea Falafel Balls will quickly become a new favorite.
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Sticky Chili Garlic Chickpea Falafel Balls – A Bold and Flavorful Plant-Based Delight
- Total Time: 45 mins
- Yield: 18 falafel balls
- Diet: Vegan
Description
Crispy baked or fried falafel balls made from chickpeas and flavored with garlic, herbs, and spices, then tossed in a sticky chili garlic glaze for a bold and flavorful twist.
Ingredients
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1/4 cup fresh parsley or cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 2 tbsp all-purpose flour (or chickpea flour)
- 1/2 tsp baking powder
- Salt and black pepper to taste
- 2 tbsp olive oil (for baking or frying)
- 1/4 cup chili garlic sauce
- 2 tbsp soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar or lime juice
- Sesame seeds and green onions (for garnish)
Instructions
- Preheat oven to 400°F (200°C) or heat oil in a skillet if frying.
- In a food processor, combine chickpeas, garlic, onion, parsley, cumin, coriander, paprika, flour, baking powder, salt, and pepper. Pulse until mixture holds together but is still slightly coarse.
- Form mixture into small balls (about 1–2 tablespoons each).
- For baking: Place falafel balls on a lined baking sheet, brush lightly with olive oil, and bake for 20–25 minutes, flipping halfway. For frying: Cook in hot oil until golden and crispy, about 3–4 minutes per side.
- Meanwhile, make glaze: In a small saucepan, combine chili garlic sauce, soy sauce, honey (or maple syrup), and rice vinegar. Simmer for 2–3 minutes until slightly thickened.
- Toss cooked falafel balls in the sticky chili garlic glaze until coated.
- Garnish with sesame seeds and green onions. Serve warm.
Notes
- For a spicier version, add extra chili garlic sauce or crushed red pepper.
- These falafel balls pair well with rice, wraps, or salads.
- Glaze can be made ahead and reheated before tossing with falafel.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Appetizer, Main Course
- Method: Baking / Frying
- Cuisine: Middle Eastern Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chickpeas (cooked or canned) – Form the base of the falafel, giving structure and protein.
Garlic – Adds depth and savoriness to both the falafel and the sauce.
Onion – Provides moisture and a mild sweetness to the falafel mixture.
Fresh parsley – Brings freshness and color.
Fresh cilantro – Adds a bright, herby flavor that balances the spice.
Cumin – Earthy spice that pairs beautifully with chickpeas.
Coriander – Adds citrusy warmth to the falafel mix.
Chili paste (such as sambal or sriracha) – Infuses bold heat into the sticky sauce.
Soy sauce – Lends umami depth and saltiness to the glaze.
Rice vinegar – Balances sweetness and spice with tang.
Brown sugar or maple syrup – Creates the glossy, sticky texture of the sauce.
Cornstarch – Helps bind the falafel mixture and thickens the sauce.
Baking powder – Lightens the falafel for a fluffier texture.
Olive oil or neutral oil – Used for baking, frying, or brushing on the falafel.
Directions
Drain and pat dry the chickpeas. In a food processor, pulse chickpeas, garlic, onion, parsley, cilantro, cumin, coriander, salt, and pepper until finely chopped but not pureed. Transfer to a bowl, stir in cornstarch and baking powder, and chill the mixture for 30 minutes. Shape into small balls. Fry in hot oil for 3–4 minutes until golden, or bake at 400°F for 20–25 minutes, flipping halfway. Meanwhile, make the sauce: in a skillet, combine chili paste, soy sauce, rice vinegar, garlic, and brown sugar. Simmer until glossy and thickened. Add the cooked falafel balls to the skillet, tossing until fully coated in the sticky sauce. Serve immediately, garnished with sesame seeds or fresh herbs if desired.
Servings and timing
This recipe makes about 18–20 falafel balls. Preparation takes 20 minutes, chilling requires 30 minutes, and cooking takes 20 minutes. Total time: about 1 hour and 10 minutes.
Storage/reheating
Store leftovers in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispiness, adding a splash of water to loosen the sauce if needed. For freezing, store uncooked falafel balls up to 2 months, then bake or fry from frozen before tossing in fresh sauce.
Variations and Customizations
Extra spicy – Add fresh chili slices or chili oil to the sauce.
Milder version – Reduce chili paste and increase sugar for a sweeter glaze.
Ginger-garlic twist – Add fresh ginger for extra zing in the sauce.
Lemon herb falafel – Stir lemon zest into the falafel mix for brightness.
Nutty garnish – Sprinkle crushed peanuts or cashews on top before serving.
Gluten-free option – Use chickpea flour instead of wheat flour.
Air fryer method – Cook falafel at 375°F for 12–15 minutes before tossing in sauce.
Sesame-crusted – Roll falafel balls in sesame seeds before baking for added crunch.
Sticky teriyaki version – Swap chili paste for teriyaki sauce for a sweeter profile.
Wrap idea – Serve in pita bread with cucumbers, lettuce, and extra sauce.
FAQs
Can I use canned chickpeas?
Yes, just be sure to drain and dry them well to prevent excess moisture.
Why is my falafel mixture too wet?
Add more flour or chill longer before shaping into balls.
Can I make the sauce ahead of time?
Yes, prepare it up to 3 days in advance and reheat before tossing with falafel.
Do I need to deep fry the falafel?
No, you can bake or air fry for a lighter version.
How spicy are these falafel balls?
They have medium heat, but you can adjust chili paste to taste.
Can I freeze cooked falafel in sauce?
It’s better to freeze the falafel plain and toss with sauce after reheating.
Do I need to peel chickpeas?
Not required, but peeling can make the falafel smoother.
Conclusion
Sticky Chili Garlic Chickpea Falafel Balls are a fiery, saucy twist on traditional falafel, combining crisp texture with a sticky, flavorful glaze. Perfect as a snack, appetizer, or main dish, they bring together the best of Middle Eastern flavors and bold chili heat. Easy to customize and naturally plant-based, they’re a versatile recipe that suits many occasions. Whether you enjoy them in pita, over rice, or simply dipped in tahini, these falafel balls are proof that healthy eating can be just as indulgent and satisfying.
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