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Falafel-Spiced Cucumber Bites Recipe

ByCaroline
Jump to Recipe· 4.7 from 45 reviews

If you’re on the hunt for an easy, fresh, and flavorful appetizer, this Falafel-Spiced Cucumber Bites Recipe is an absolute winner. I love how it takes classic falafel spices and fresh chickpeas, then pairs them with crisp cucumber rounds for a light, refreshing twist that’s perfect for everything from casual get-togethers to fancy dinner parties. Honestly, it’s one of those recipes that looks impressive but comes together in minutes, which means you’ll want to keep it in your entertaining arsenal.

What I really appreciate about this Falafel-Spiced Cucumber Bites Recipe is how versatile it is—you can make the chickpea puree ahead of time, which makes assembly super quick when guests arrive. Plus, the combination of tahini, yogurt, and warm spices brings a creamy, tangy, and slightly smoky flavor that’s just irresistible. It’s a win-win for both flavor and ease, making it a recipe worth trying again and again.

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Why This Recipe Works

  • Simple Ingredients: Uses pantry staples and fresh herbs that deliver big flavor without fuss.
  • Quick Assembly: You can prep the chickpea spiced puree ahead, making last-minute entertaining stress-free.
  • Refreshing and Light: Crisp cucumber slices balance the creamy falafel-spiced topping perfectly.
  • Customizable Garnishes: Easily adapt with your favorite herbs or spicy touches to suit your taste.
The image shows a white tray with round cucumber slices as the base layer. On each cucumber slice, there is a swirl of light beige creamy spread with a smooth, slightly ridged texture. Each swirl is topped with a small red wedge of tomato placed upright and a thin line of red sauce drizzled on the cream. Small chopped green herbs are scattered over the cucumber rounds and tray. The tray is placed on a white marbled surface covered partially with a green and white checkered cloth. In the background, there is a blurred container with white and blue colors. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The ingredients for this Falafel-Spiced Cucumber Bites Recipe work in harmony to give you layers of flavor and texture without overpowering each other. Using canned chickpeas keeps things quick, while the combination of spices truly echoes traditional falafel, and fresh herbs brighten everything up. When shopping, look for good-quality tahini and a creamy plain yogurt to keep the puree silky and luscious.

  • Chickpeas: Canned works best here for convenience; just rinse well to remove that canned taste.
  • Stonyfield Double Cream Plain or plain Greek yogurt: Adds creaminess and a mild tang that balances the spices beautifully.
  • Tahini: Brings that subtle nutty richness essential to falafel flavor.
  • Lemon juice: Keeps the puree bright and fresh; freshly squeezed is always best.
  • Ground cumin, coriander, paprika: These warm spices build the signature falafel taste – don’t skip or substitute!
  • Kosher salt and black pepper: Season just right to enhance all the other flavors.
  • Fresh cilantro and parsley: Fresh herbs add brightness and a lovely pop of green color.
  • English cucumber: Thick, crunchy slices hold the creamy topping perfectly without getting soggy.
  • Optional garnishes (grape tomatoes, shallots, sriracha): Add color, crunch, and a little spicy kick if you like.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love most about this Falafel-Spiced Cucumber Bites Recipe is how easy it is to tweak based on what you have or your flavor preferences. I often swap herbs depending on what’s fresh—sometimes using mint for a cool twist or adding a pinch of chili flakes if I want more heat. Don’t be shy to get creative and make it your own!

  • Variation: I’ve tried swapping the plain yogurt with a dairy-free coconut yogurt to make it vegan, and it worked surprisingly well while keeping creaminess.
  • Seasonal twists: In summer, I add diced fresh tomatoes or chopped radishes on top for extra crunch and color.
  • Heat option: Drizzle sriracha or a cayenne sprinkle if you want to wake up those falafel spices with some spice.

Step-by-Step: How I Make Falafel-Spiced Cucumber Bites Recipe

Step 1: Blend the Chickpea Falafel Purée

Start by combining drained chickpeas, Stonyfield Double Cream (or Greek yogurt), tahini, lemon juice, and all the spices plus half of your chopped parsley and cilantro in a food processor. I pulse it lightly at first, then blend until smooth, scraping down the sides as needed. If the mixture feels too thick or grainy, add a little more cream or yogurt—this keeps the topping silky and easy to spread or pipe onto the cucumber slices.

Step 2: Slice the Cucumber

Using a sharp knife, slice the cucumber into half-inch thick rounds. If you want that striped look like I do (it adds a little visual flair!), run a vegetable peeler lightly over the cucumber skin lengthwise to remove some strips before slicing. This isn’t a must, but it makes the bites look extra special without any extra work.

Step 3: Assemble the Bites

Scoop or pipe a dollop of the falafel-spiced chickpea puree onto each cucumber slice. I find a piping bag or a resealable plastic bag with a corner snipped off works wonders for neat presentation. Then sprinkle over the remaining parsley and cilantro, dust lightly with paprika, and add optional garnishes like quartered grape tomatoes, thinly sliced shallot, and a tiny drizzle of sriracha if you like a kick.

Step 4: Serve and Enjoy

Arrange your Falafel-Spiced Cucumber Bites on a pretty platter and serve immediately. If you’ve made the puree in advance, just give it a good stir before assembling. These bites are best fresh to keep the cucumbers crisp, but they do hold up well for a couple hours if you’re prepping for a party.

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Tips from My Kitchen

  • Perfect Smooth Purée: If your chickpea mixture isn’t silky smooth, add a splash more yogurt or cream to help blend it to a perfect consistency.
  • Keep Cucumbers Crisp: Slice cucumbers just before serving to avoid sogginess—if prepping early, store sliced cucumbers on paper towels in the fridge.
  • Use Fresh Herbs: They really make the difference in brightening the flavors—don’t substitute dried here if you can help it.
  • Avoid Overloading Bites: Too much purée can make the cucumber slices topple, so keep a modest dollop for easy picking up and eating.

How to Serve Falafel-Spiced Cucumber Bites Recipe

The image shows three cucumber rounds as the base, each topped with a swirl of light beige hummus that has a smooth but slightly textured look. On top of the hummus, there is a quarter slice of bright red cherry tomato standing upright toward the back. Small green parsley leaves and a few drops of red sauce are scattered on the hummus for color. The three cucumber rounds are on a simple white plate set on a white marbled surface with a green and white checkered cloth beside the plate. In the background, more cucumber rounds with hummus and tomato are slightly blurred on a white plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these cucumber bites with a sprinkle of smoked paprika for color and a little warmth, plus a few quartered grape tomatoes for a juicy pop. Thinly sliced shallots add just enough bite, and if you like some heat, a tiny drizzle of sriracha is my go-to—just enough to wake up your taste buds without overpowering the fresh flavors.

Side Dishes

These bites make a fabulous starter to Middle Eastern-inspired meals. Pair them with warm pita, hummus, tabbouleh, or even grilled meats and roasted vegetables. I’ve also served them alongside a chilled lentil salad or spiced roasted carrots for an easy, crowd-pleasing spread.

Creative Ways to Present

For special occasions, I like to serve Falafel-Spiced Cucumber Bites on a large wooden board with little bowls of the toppings on the side, so everyone can customize their bites. Sometimes, arranging the cucumber rounds on a bed of fresh greens or edible flowers turns this simple appetizer into a real centerpiece that guests love to admire before digging in.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the chickpea puree separately in an airtight container in the fridge for up to 3 days. Keep the cucumber slices on paper towels in a sealed container to prevent sogginess. Just assemble fresh before serving again to maintain that crunchy texture.

Freezing

I don’t recommend freezing the assembled cucumber bites due to the high water content of cucumbers, but the falafel-spiced chickpea puree freezes beautifully. Pop it in an airtight container or freezer bag, thaw overnight in the fridge, and give it a good stir before using.

Reheating

This recipe doesn’t require reheating since it’s served cold and fresh. If you froze the puree, bring it to room temperature and stir well; it’s best enjoyed chilled or at room temp on cucumber slices.

FAQs

  1. Can I make the chickpea puree ahead of time for the Falafel-Spiced Cucumber Bites Recipe?

    Absolutely! The chickpea falafel puree can be prepared a day or two in advance and stored in the fridge in an airtight container. Just stir it before assembling the bites, and they’ll be fresh and flavorful.

  2. What should I do if my chickpea puree is too thick?

    If you find your puree is thicker than you like, add a tablespoon of plain yogurt, cream, or even water and blend again until it reaches a smooth, spreadable consistency.

  3. Can I use regular cucumber instead of English cucumber?

    You can use regular cucumber, but English cucumbers tend to have fewer seeds and thinner skin, making them ideal for these bites. If you use regular cucumbers, you might want to peel them and remove seeds to avoid excess water.

  4. How do I keep the cucumber bites from getting soggy?

    Slicing cucumbers just before assembling helps keep them crisp. Store sliced cucumber on paper towels in the fridge if prepping early, and add the chickpea puree only minutes before serving.

Final Thoughts

This Falafel-Spiced Cucumber Bites Recipe is one of my go-to crowd-pleasers when I want something fresh yet packed with flavor without having to turn on the oven. It’s so satisfying to see guests enjoy these little bites, especially knowing they’re healthy and made with simple ingredients. I really hope you’ll give it a try next time you need an appetizer that’s both pretty and delicious—it’s a bright, tasty little dish that never fails to impress!

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Falafel-Spiced Cucumber Bites Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 45 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 24 slices
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian
Print Recipe

Description

Falafel-Spiced Cucumber Bites are a refreshing and flavorful appetizer featuring a smooth chickpea purée seasoned with traditional falafel spices, served on crisp cucumber slices and garnished with fresh herbs and optional toppings like grape tomatoes and sriracha. Perfect for a light snack or party platter.

Ingredients

For Cucumber Bites:

  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • ¼ cup plus 2 tablespoons Stonyfield Double Cream Plain (or plain Greek yogurt)
  • 2 tablespoons tahini
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground paprika
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly cracked black pepper
  • 2 tablespoons finely chopped cilantro, divided
  • 2 tablespoons finely chopped parsley, divided
  • 1 English cucumber

For Garnish (optional, but encouraged):

  • Ground paprika
  • Grape tomatoes, quartered
  • Thinly sliced shallot
  • Sriracha

Instructions

  1. Prepare the chickpea purée: In the bowl of a food processor, combine the chickpeas, Stonyfield Double Cream, tahini, lemon juice, ground cumin, ground coriander, ground paprika, kosher salt, freshly cracked black pepper, and 1 tablespoon each of finely chopped parsley and cilantro. Process the mixture until it becomes smooth and creamy.
  2. Slice the cucumber: Cut the English cucumber into ½-inch thick coins, creating uniform bite-sized rounds.
  3. Assemble the bites: Using a scoop or piping bag, place the chickpea purée on top of each cucumber slice evenly.
  4. Garnish and serve: Sprinkle the remaining chopped parsley and cilantro over each bite. Add a dusting of ground paprika, and if desired, top with quartered grape tomatoes, thinly sliced shallots, and a drizzle of sriracha for an extra kick. Serve immediately or chill before serving.

Notes

  • The chickpea purée can be prepared ahead of time and stored in the refrigerator until ready to use.
  • If the purée is not smooth enough after processing, continue blending; if it remains too thick, add an additional tablespoon of Double Cream or plain Greek yogurt to achieve desired consistency.
  • For a decorative striped look on the cucumber slices, use a vegetable peeler to remove a few strips of skin lengthwise before slicing.

Nutrition

  • Serving Size: 2 slices
  • Calories: 75 kcal
  • Sugar: 1 g
  • Sodium: 150 mg
  • Fat: 3 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 2 mg

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