Go Back
Print

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.
Course snacks
Cuisine Middle Eastern
Keyword easy falafel recipe, how to make chickpea falafel
Prep Time 10 minutes
Cook Time 30 minutes
Soaking time 8 hours
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