Vegan Falafel
Crispy on the outside and tender on the inside, these homemade falafels are packed with flavor and perfect for any meal.
Discover the ultimate vegan falafel recipe that’s both nutritious and delicious!
Made with wholesome ingredients and full of Middle Eastern spices, these falafels are perfect for a quick lunch or dinner.
Whether served in a wrap, on a salad, or alone with a dipping sauce, this recipe is a must-try for anyone looking to enjoy plant-based cooking at its finest.
For more vegan recipes, visit vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Dried chickpeas are preferred over canned for better texture. You can substitute parsley with spinach or kale for a different flavor. If you need a gluten-free option, ensure the spices and tahini are certified gluten-free.
Tips & Notes
- •For extra flavor, add a pinch of cayenne pepper or chili powder to the mixture.
- •Make sure the oil is hot enough before frying to ensure crispy falafels.
Recipe Variations
- •Add grated carrots or zucchini for additional nutrients and flavors.
- •Experiment with spices like smoked paprika or turmeric for a different taste.
Storage & Freezing
Store leftover falafels in an airtight container in the refrigerator for up to 4 days. Reheat in the oven to retain crispness.
Frequently Asked Questions
Can I use canned chickpeas?
Yes, but the texture will be different; if using canned, drain and rinse well and reduce the baking powder.
How can I make these gluten-free?
This recipe is already gluten-free as it contains no wheat, just ensure all spices and tahini are gluten-free.
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Crispy on the outside and tender on the inside, these homemade falafels are packed with flavor and perfect for any meal.
Ingredients
Instructions
- 1
Drain and rinse the soaked chickpeas and place them in a food processor.
- 2
Add the chopped parsley, cilantro, garlic, onion, cumin, coriander, baking powder, salt, and pepper to the chickpeas.
- 3
Pulse the mixture until it is a coarse meal, being careful not to over-process it into a paste.
- 4
Transfer the mixture to a bowl and refrigerate it for at least 30 minutes to help it firm up.
- 5
Preheat your oven to 375°F (190°C) or heat a deep skillet with olive oil on medium-high heat.
- 6
Shape the chilled mixture into small balls or patties, about the size of a golf ball.
- 7
If baking, place the falafel on a lined baking sheet, drizzle with a little olive oil, and bake for about 25-30 minutes, turning halfway through.
- 8
If frying, carefully drop the falafel into the hot oil and fry for about 3-4 minutes on each side until golden brown.
- 9
Remove from oil and place on a paper towel to drain excess oil.
- 10
Serve warm with tahini sauce and a squeeze of lemon juice.
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