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Vegan Falafel

Crispy on the outside and tender on the inside, these homemade vegan falafels are packed with flavor and perfect for wraps, salads, or on their own with a dipping sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup dried chickpeas soaked overnight
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh cilantro chopped
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon baking powder
  • Salt and pepper to taste
  • Oil for frying or cooking spray for baking

Equipment

  • Food processor
  • Baking sheet or frying pan
  • Mixing bowl
  • Measuring cups and spoons
  • Spoon for scooping falafel

Method
 

  1. Start by soaking the dried chickpeas overnight in plenty of water.
  2. Drain and rinse the soaked chickpeas, then place them in a food processor.
  3. Add the onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper.
  4. Pulse the mixture until it is coarsely blended.
  5. Using a spoon, scoop out the mixture and form small balls or patties.
  6. If baking, preheat your oven to 375°F (190°C). If frying, heat oil in a pan over medium heat.
  7. For baking, place the falafel on a lined baking sheet and lightly spray with oil. Bake for about 20 minutes, flipping halfway.
  8. For frying, gently place the falafel in hot oil and fry until golden and crispy on all sides, about 3-4 minutes per side.
  9. Once cooked, remove falafel from the oven or oil and let them drain on paper towels.
  10. Serve warm with tahini sauce, hummus, or yogurt.

Notes

For extra flavor, let the falafel mixture chill in the fridge for 30 minutes before forming them.