Vegan Falafel is easy to make, crispy and flavorful. Serve with pita, hummus, and Israeli salad. Bake or Fry, plus freezer friendly recipe.
Servings 40 falafel
- 2 cups dried chickpeas
- 1 cup parsley
- 1 cup cilantro
- 1 medium onion
- 5-6 cloves garlic
- 2 teaspoons cumin
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
Rinse the chickpeas and place in an extra large bowl with water. Add enough water so there's 3x the amount of water than there are chickpeas, as the chickpeas will expand. Cover and let them sit anywhere from 12-24 hours in the water.
Drain the chickpeas from the water and rinse them.
Preheat oven to 375 degrees.
Place chickpeas and remaining ingredients into a large food processor.
Process falafel mixture until crumbly, but not pasty.
Bake falafel for 25-30 minutes, turning once in between cooking.
Calories: 1567kcal | Carbohydrates: 265g | Protein: 82g | Fat: 25g | Saturated Fat: 2g | Sodium: 3639mg | Potassium: 4208mg | Fiber: 75g | Sugar: 48g | Vitamin A: 6455IU | Vitamin C: 112.9mg | Calcium: 603mg | Iron: 32.3mg