Vegan Falafel is easy to make, crispy and flavorful. Serve with pita, hummus, and Israeli salad. Can be baked, fried, and even freezer friendly if you have leftovers.
Falafel is a family favorite in our house. It’s a great source of plant protein thanks to the chickpeas and it’s so flavorful from all of the herbs and veggies packed in them. We love making this large batch of vegan falafel so we can enjoy some now and freeze some for later.
what is falafel and is falafel already vegan?
Falafel is a Middle Eastern dish. it’s made up of mashed chickpeas, herbs, onion, garlic, and spices. It’s formed into balls, fritters, or patties. Typically fried or baked. Falafel IS vegan. It is also free of eggs, wheat, dairy, soy, and even gluten. It’s a meat-free dish that is an excellent meal for vegetarians and vegans, but even those who do eat meat love them too!
how to make falafel
The best way to make falafel is by soaking dried chickpeas. Some recipes will call for using canned chickpeas and that’s a big no-no to us. The falafel will be very mushy and soft. Also, some recipes may call for flour or a binder, but a true falafel has no flour.
We soak the chickpeas to plump them up and do so for about 20 hours usually.
falafel ingredients
- dried chickpeas, soaked
- parsley
- cilantro
- onion
- garlic
- cumin
- salt
- pepper
Once the chickpeas have soaked we drain and rinse them to make the falafel.
Place all of the chickpeas into a large food processor and blend together until the falafel mixture is small crumbs and just about to form a paste.
You can scrap down the sides of your food processor if needed.
Then you’ll take your hands and mold the falafel into patties for baking or balls for frying. We use a parchment or silpat lined baking sheet for the oven.
Once it’s done serve as desired.
can you freeze this recipe?
Yes! Simply form uncooked into patties or balls and place on a lined baking sheet. Freeze until firm and then place falafel into a freezer safe container for later use. Once you’re ready to use them just place in the desired amount in the refrigerator and allow them to defrost overnight.
how do you serve vegan falafel?
We always serve with pita, hummus, and Israeli Salad.
You can also serve with sauces and dips –
- Tahini Sauce – this is just made out of crushed sesame seeds and then mixed with lemon juice, garlic, and a little water to thin out into a sauce.
- Hummus – to make hummus you only need chickpeas, tahini, lemon, olive oil, and salt. It’s very easy to find in stores.
- Ketchup – kids love it with ketchup, it’s almost like eating nuggets.
- Vegetarian options include cucumber yogurt sauce or tzatziki.
recipe tips:
- We always used our KitchenAid food processor when making this recipe. We recently attempted to make it in our ninja food processor which was a fail even doing in two batches. We ended up having to dump the entire mixture into the KitchenAid processor.
- If you want to prep ahead you can double the recipe and freeze half.
- Do not use canned chickpeas. It will be watery and mushy.
Falafel Recipe
(click stars to vote)
Print Pin SaveIngredients
- 1 cup dried chickpeas soaked overnight
- 1 cup parsley finely chopped
- 3/4 cup cilantro finely chopped
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying if opting for frying method
Instructions
- Rinse and sort the chickpeas. Next place them in an extra-large bowl. Add enough water so that the chickpeas are covered by three times their volume, as they will expand. Cover and let them sit for 12-24 hours. Drain and rinse the chickpeas afterward.
- Combine the soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking soda, salt, and black pepper in a large food processor. Process until the mixture is crumbly but not pasty.
- Preheat the oven to 375°F. Form the mixture into patties and place them on a baking sheet. Bake for 25-30 minutes, turning once halfway through.
- To Fry: Prepare a deep fryer or cast-iron skillet with oil and heat to 350-370°F. Fry the falafel in batches for 3-5 minutes, being careful not to overcrowd the fryer or skillet. Use a spider strainer or slotted spoon to transfer the falafels to a paper towel-lined plate.
- Serve with your favorite pita, hummus, and salad.
Notes
- The nutrition calculator does not include the frying oil. To reduce the fat we recommend the baking method.
- If you prefer a healthier version, baking is the way to go. For an extra crispy exterior without frying, you can spray or brush the falafel balls with a bit of avocado oil before baking.
- Feel free to adjust the amount of herbs and spices according to your taste. Adding fresh mint or increasing the amount of cumin can bring different flavor profiles to your falafel.
- For more traditional falafels, use a falafel scoop or two spoons to form the perfect round shape. If you don't have a falafel scoop, wetting your hands before shaping the falafel can prevent the mixture from sticking to your hands.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
Leave a Reply