Vegan Falafel
Time
- Soaking: 8–12 hours
- Prep: 20 minutes
- Cook: 15–20 minutes
Ingredients
Falafel Mixture
- 1 cup dried chickpeas (not canned)
- 1 small onion, roughly chopped
- 3–4 cloves garlic
- 1 cup fresh parsley (or mix of parsley and cilantro)
- 2 tablespoons flour (or chickpea flour for gluten-free)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon baking soda
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon chili flakes (optional)
- 1–2 tablespoons water (if needed)
For Frying
- Oil for deep or shallow frying
Instructions
1. Soak the Chickpeas
Place dried chickpeas in a large bowl and cover with plenty of water. Let them soak for 8–12 hours (overnight). They will double in size.
Drain and rinse well. Do not cook them.
2. Make the Falafel Mixture
Add soaked chickpeas, onion, garlic, and herbs to a food processor.
Pulse until you get a coarse, grainy mixture. Do not over-blend into a paste; the texture should resemble coarse crumbs.
Transfer to a bowl and add flour, cumin, coriander, baking soda, salt, pepper, and chili flakes. Mix well.
If the mixture feels too dry and doesn’t hold together, add 1 tablespoon of water at a time.
Cover and refrigerate for 30–60 minutes to help it firm up.
3. Shape the Falafel
Form small balls or patties (about the size of a walnut). Press firmly so they hold their shape.
4. Fry the Falafel
Heat oil in a deep pan over medium heat (about 170–180°C).
Fry falafel in batches for 3–4 minutes, turning occasionally, until golden brown and crispy on all sides.
Remove and place on paper towels to absorb excess oil.
Alternative Cooking Methods
Baking (Healthier Option)
- Preheat oven to 200°C
- Place falafel on a lined tray and brush lightly with oil
- Bake 20–25 minutes, flipping halfway
Air Frying
- Lightly oil the falafel
- Air fry at 180°C for 12–15 minutes
Serving Suggestions
- Serve in pita bread with salad and tahini sauce
- Add to wraps or grain bowls
- Pair with hummus, pickles, and fresh vegetables
Simple Tahini Sauce (Optional)
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 small garlic clove (minced)
- 2–4 tablespoons water (to thin)
- Salt to taste
Mix until smooth and creamy.
Tips for Best Results
- Always use soaked, uncooked chickpeas
- Do not over-process the mixture
- Chill before frying for better texture
- Test one falafel first; if it falls apart, add a little more flour
Variations
- Add fresh coriander (cilantro) for a greener flavor
- Mix in chopped green chilies for spice
- Add sesame seeds to the mixture for extra crunch
