Vegan Falafel Recipe | Falafel Recipe | How to make falafel at home | Middle Eastern cuisine Falafel Recipe with step by step instructions

This is the best vegan Falafel recipe | Falafel Recipe I’ve made at home. It turns out crispy on outside while staying fluffy and tender inside.

it’s delicious because of generous amount of fresh herbs that are added to soaked chickpeas. Serve this with fresh salad and Homemade Hummus, Pita bread  and hung curd dip or Tzatziki dip.

What is Vegan Falafel Recipe | Falafel Recipe

Falafel is a popular Middle Eastern street food believed to be originated in Egypt. The dish later became a popular street food and fast food across the Middle East, with variations according to Wikipedia.

Falafels are deep-fried balls/ patties are made from often chickpeas or fava beans.

Falafel are generally served stuffed inside a pita bread or wrapped in a soft flatbread/chapati with generous amount of tahini sauce, vegetables like chopped bell peppers, cucumbers and pickles which makes them a satisfying meal for lunch or dinner.

Key ingredients

Dry Chickpeas – These work best to make falafel. You need to soak for atleast 8 hours or overnight to make the best falafel.

Onions – any kind of onions work well for this recipe.  You may use green spring onions also.

Garlic – Garlic plays an important role here so don’t skip it. In winters I use fresh garlic also.

Herbs –  I love using fresh herbs like parsley and green coriander leaves/cilantro for herby flavors.

Dry spices: I add powdered cumin, powdered coriander, red chilli powder,  black pepper powder and salt.

Chickpeas flour/Besan – A very common ingredient found in Indian kitchens, easily available online also.

Baking powder: Adding baking powder to your falafel mixture makes it tender, airy, and light.

Recipe Card 🔽

Print Recipe

Vegan Falafel Recipe | Falafel Recipe

This is the best vegan falafel recipe | Falafel Recipe I’ve made at home. It turns out crispy on outside while staying fluffy and tender inside.

Prep Time10 minutes mins

Cook Time30 minutes mins

Soaking time8 hours hrs

Course: snacks

Cuisine: Middle Eastern

Keyword: easy falafel recipe, how to make chickpea falafel

Servings: 20

Author: Lata Lala

Ingredients

• 1 ½ cups dried chickpeas soaked overnight in cold water
• 1 small onion roughly chopped
• 4 cloves garlic
• 1/2 cup fresh parsley packed
• 1/2 cup fresh cilantro packed
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp Red chilli powder

Other ingredients

• 2 tsp white sesame seeds
• 1 tsp baking powder
• 3-4 tbsp chickpea flour/Besan
• Oil for frying

Instructions

Soak Chickpeas

• Clean, rinse and soak dried chickpeas in plenty of cold water overnight or for at least 8 hours minimum. Drain and rinse before using.
• Word of caution- Do not use canned chickpea as they're too soft to make falafel.

Blend the Mixture

• In a food processor, add soaked chickpeas, onion, garlic, parsley, cilantro, and all dry spices and salt.
• Pulse until the texture is ground to a coarse mixture but not a paste.
• Add besan (chickpeas flour) & Baking Powder:
• Transfer the mixture to a bowl. Stir in baking powder, sesame seeds and just enough flour to bind the mixture. Cover and chill in the fridge for at least 30 minutes.
• Form Balls:
• Pinch some portion of coarsely ground mixture and shape into balls or patties.

Fry the Falafel

• Heat oil in a deep pan. Carefully slide falafel balls in small batches into hot oil. Then lower the flame and cook for 3–4 minutes until deep golden brown. Drain on paper towels.

Serving Suggestions

• Serve these hot falafel by stuffing them in pita bread with hummus, tahini sauce, lettuce, tomatoes, cucumbers, and pickled veggies.
• Or enjoy in a bowl with quinoa, greens, and a lemony dressing.
• You can also make a platter with some of your favorite Middle Eastern or Mediterranean dishes like Baba ganoush, olives, Tzatziki, vegetables, and a side of tahini.

Notes

1. Do not use canned or boiled chickpeas as the texture of falafel will be mushy. For this recipe raw, soaked chickpeas is must.

2. Don't skip baking powder as it makes the crunchy outer layer and soft inside.

3. Don't forget to refrigerate the falafel mixture for 1 hour before frying to make it more flavourful.

4. Falafel  tastes great when served hot.

5. For Deep frying the falafel you may use Vegetable oil, canola oil or Avocado oil

Step by step instructions and pictorial presentation to make Vegan Falafel Recipe | Falafel Recipe

Soak Chickpeas:

Clean, rinse and soak dried chickpeas in plenty of cold water overnight or for at least 8 hours minimum. Drain and rinse before using.

Wors of caution- Do not use canned chickpea as they’re too soft to make falafel.

Blend the Mixture:

In a food processor, add soaked chickpeas, onion, garlic, parsley, cilantro, and all dry spices and salt.

Pulse until the texture is ground to a coarse mixture but not a paste.

Add besan (chickpeas flour) & Baking Powder:

Transfer the mixture to a bowl. Stir in baking powder, sesame seeds and just enough flour to bind the mixture. Cover and chill in the fridge for at least 30 minutes.

Form Balls:

Pinch some portion of coarsely ground mixture and shape into balls or patties.

Fry the Falafel:

Heat oil in a deep pan. Carefully slide falafel balls in small batches into hot oil. Then lower the flame and cook for 3–4 minutes until deep golden brown. Drain on paper towels.

Serving Suggestions:

Serve these hot falafel by stuffing them in pita bread with hummus, tahini sauce, lettuce, tomatoes, cucumbers, and pickled veggies.

Or enjoy in a bowl with quinoa, greens, and a lemony dressing.

You can also make a platter with some of your favorite Middle Eastern or Mediterranean dishes like Baba ganoush, olives, Tzatziki, vegetables, and a side of tahini.

Notes

1. Do not use canned or boiled chickpeas as the texture of falafel will be mushy. For this recipe raw, soaked chickpeas is must.

2. Don’t skip baking powder as it makes the crunchy outer layer and soft inside.

3. Don’t forget to refrigerate the falafel mixture for 1 hour before frying to make it more flavourful.

4. Falafel  tastes great when served hot.

5. For Deep frying the falafel you may use Vegetable oil, canola oil or Avocado oil.

If you’ve tried this recipe or any other recipe on Yummytalesoftummy, don’t forget to rate the recipe and leave me a comment below!

I would love to hear your thoughts, variations and feedback. And if you took some pictures of it, share it with me on Instagram, so I can re-share on my post and stories!

Pin it for future reference 🔽