Vegan Falafel
Vegan falafel is a flavorful, protein-packed dish made from chickpeas, fresh herbs, and a variety of aromatic spices. Whether you fry or bake them, these crispy, golden falafel are perfect for wraps, salads, or bowls, and pair wonderfully with tahini or vegan yogurt sauce. This simple recipe makes a delicious and nutritious vegan meal everyone will enjoy!
Equipment
- Food Processor – 1 unit
- Deep Fryer or Skillet – 1 unit (for frying) OR Baking Sheet – 1 unit (for baking)
- Frying Thermometer (optional) – 1 unit (for frying)
- Parchment Paper (optional) – 1-2 sheets (for baking)
- Mixing Bowl (1 unit)
- Spoon or Cookie Scoop – 1 unit (for shaping falafel)
- Airtight Container – 1 unit (for storing leftovers)
Ingredients
- 1 ½ cups dried chickpeas soaked overnight
- 1 small onion roughly chopped
- 2-3 cloves garlic minced
- 1 cup fresh parsley chopped
- ½ cup fresh cilantro chopped
- 2 teaspoons ground cumin
- 1 ½ teaspoons ground coriander
- 1 teaspoon baking soda
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- Salt & pepper to taste
- 2-3 tablespoons olive oil for frying or brushing on baked falafel
Instructions
Soak the Chickpeas:
- Start by soaking the dried chickpeas overnight in a large bowl of water. Drain and rinse them before using.
Prepare the Mixture:
- In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, and baking soda. Pulse until the mixture is coarse but holds together when pressed. Scrape down the sides as necessary to ensure an even mixture.
Add Flavor:
- Add tahini, lemon juice, salt, and pepper to the mixture. Pulse again until everything is well combined. Be careful not to over-blend.
Chill the Mixture:
- Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour to help the falafel hold together during cooking.
Form the Falafel:
- After chilling, use wet hands or a spoon to shape the falafel mixture into small balls or patties (about 1 ½ inches in diameter).
Cook the Falafel:
- Frying: Heat oil in a skillet or deep fryer to 350°F (175°C). Fry the falafel in batches for 3-4 minutes, turning them until golden brown and crispy.Remove with a slotted spoon and place on a paper towel to drain.
- Baking: Preheat the oven to 400°F (200°C). Place the falafel on a parchment-lined baking sheet, brush with olive oil, and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
Serve:
- Serve your falafel warm with pita bread, salad, hummus, and tahini sauce.
Notes
- Consistency: The chickpea mixture should be slightly coarse. If it feels too wet, add a little bit of chickpea flour or breadcrumbs to help bind the ingredients.
- Chilling: Don’t skip the chilling step. It’s crucial for helping the falafel hold their shape when cooking.
- Cooking Methods: Baking falafel is a healthier option, but frying gives it that traditional crispy texture. Either way, you’ll enjoy these delicious bites!
- Storage: Leftover falafel can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 3 months. To reheat, bake in a preheated oven or fry for a few minutes until crispy again.