Vegan falafel recipe
Legendary vegan falafel recipe
Servings: 4 falafels
How to make the falafel mix
Soak dry chickpeas for 12 hours or overnight
Drain the soaked chickpeas and rinse (avoid using canned chickpeas for this recipe)
Add all the ingredients to a food processor except the chickpea flour and baking soda
Process until the mixture resembles coarse sand. In between scrape down the sides of the processor to ensure all ingredients are combined
Add the chickpea flour and baking soda, and pulse until it’s fully combined
Transfer the mixture to a bowl and cover with plastic wrap or a lid.
Place the bowl in the fridge. Chill the falafel mixture for 30 minutes to 1 hour.
Shape your falafel. You can do this by hand, with a spoon or an icecream scoop if you have one. Decide if you’d like round balls or flatter patty shapes. The flatter shapes are better if you plan to pan fry or bake. Any shape can be used for deep frying. Form all your falafel and place on a plate.
How to deep fry vegan falafel
To deep Fry Falafel: Heat about 3 inches of oil in a pot on medium heat to 180C/350F/Gas 4. Once the oil has reached temperature, gently drop 6-8 balls into the oil at a time. Let them cook for 1-2 minutes or until golden on the outside. Use a skimmer to the remove the falafel to a paper towel-lined plate.
How to pan fry vegan falafel
How to bake vegan falafel
To baked falafel: These take a little longer 25-30 minutes. Pre-heat your oven to 220C/425F/Gas 7. Lightly spray or brush a baking sheet with oil. Place the falafel on the baking sheet, lightly spray or brush the top side with oil and bake for 25-30 minutes, flipping halfway through. You can also bake them on parchment paper or a silicone mat without any oil. They’ll just be slightly less crispy and golden.
Serving: 1falafel | Calories: 97kcal | Carbohydrates: 17g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 771mg | Potassium: 270mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1399IU | Vitamin B6: 1mg | Vitamin C: 25mg | Vitamin E: 1mg | Vitamin K: 254µg | Calcium: 54mg | Iron: 3mg | Magnesium: 33mg | Zinc: 1mg
The nutritional information provided is approximate and can vary depending on your ingredients and tools.