Best Easy Vegan Falafel | Min Yx Games Best Easy Vegan Falafel | Min Yx Games
Vegan & Vegetarian

Best Easy Vegan Falafel

This recipe really threw me for a loop! But after multiple rounds of testing, I believe it’s perfected and ready to be enjoyed by all of you…

Ingredients   [ For 7 to 8 people ]    [  Preparation time : 22 minute  –  Cooking time : 35 minutes  ]

  • 1 15- ounce (425 g) can chickpeas, rinsed, drained and patted dry
  • 1/3 cup (15 g) chopped fresh parsley (or sub cilantro)
  • 4 cloves garlic, minced
  • 2 shallots, minced (~ 3/4 cup, 65 g | or sub white onion)
  • 2 Tbsp (17 g) raw sesame seeds (or sub finely chopped nuts, such as pecans)
  • 1 1/2 tsp cumin, plus more to taste
  • 1/4 tsp each sea salt and black pepper, plus more to taste
  • optional: Healthy pinch each cardamom and coriander
  • 3-4 Tbsp (24-31 g) all-purpose flour (or sub oat flour or gluten-free blend with varied results)
  • 3-4 Tbsp (45 – 60 ml) grapeseed oil for cooking (or sub any neutral oil with a high smoke point)
  • optional: Panko breadcrumbs for coating (see instructions)
  • Garlic Dill Sauce for serving (found within the Mediterranean Baked Sweet Potato Recipe)

Preparation Method

  1. Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste.
  2. Add flour 1 Tbsp at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands
  3. Taste and adjust seasonings as needed. I added a bit more salt, pepper, and a dash of cardamom and coriander.
  4. You want the flavor to be pretty bold, so don’t be shy.
  5. Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up.
  6. If you’re in a hurry you can skip this step but they will be a little more fragile when cooking.
  7. Once chilled, scoop out rounded Tablespoon amounts and gently form into 11-12 small discs.
  8. Optional: Sprinkle on panko bread crumbs and gently press to adhere – flip and repeat.
  9. This will produce a crispier crust but is optional.
  10. Heat a large skillet over medium heat and add enough oil to generously coat the pan – about 2 Tbsp. Swirl to coat.
  11. Once the oil is hot, add only as many falafels as will fit very comfortably in the pan at a time – about 5.
  12. Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown.
  13. Repeat until all falafel is browned – the deeper golden brown they are, the crispier they’ll be.
  14. They will also firm up more once slightly cooled.
  15. Serve warm with garlic-dill sauce or hummus, inside a pita with desired toppings or atop a bed of greens.
  16. Best when fresh, though leftovers will keep in the refrigerator covered for several days.
  17. Freeze after that to keep fresh for up to 1 month.

Enjoy it!!

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