Vegan Falafel Recipe

I absolutely love this falafel recipe because it turns simple ingredients into deliciously crispy, flavorful bites that feel like a warm Mediterranean hug. Plus, the process of making them from scratch is super satisfying and makes me feel like a true kitchen wizard!

My falafel recipe is a vegan delight that is a fusion of flavors and nutrition. I love the mix of fresh parsley and cilantro, which adds vibrant color and a fresh flavor that pops.

When that is paired with the protein power of chickpeas and the not-so-secret cumin and coriander seasoning that makes everything Middle Eastern-y, you have a faintly nutty, luscious, plant-based treat.

Ingredients

Chickpeas, when desiccated, are a concentrated source of protein and fiber—plus a few calories—making them a filling foundation for a number of trendy dishes.

Parsley: Sufficiently abundant in vitamins A, C, and K; it contributes a fresh taste.

Cilantro: Supplies antioxidants and a robust taste.

Onion: Provides a rich and deep savory flavor and a sweet aroma.

Garlic: Adds taste, has cardiovascular benefits.

Cumin Powder: Contributes a rich, earthy flavor and aids digestion.

Coriander: Ground.

Yields a flavor with citrusy notes that helps and facilitates in digestion.

Ingredient Quantities

• 1 cup dried chickpeas, soaked overnight
• 1/2 cup fresh parsley leaves, packed
• 1/2 cup fresh cilantro leaves, packed
• 1 small onion, roughly chopped
• 3-4 cloves garlic, roughly chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper (optional)
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper
• 1/2 tsp baking powder
• 3-4 tbsp all-purpose flour or chickpea flour
• Vegetable oil, for frying

Instructions

1. Start with the soaked chickpeas. Drain them and rinse them well. They should be in a clean state after this. Next, take a towel that is clean and dry. Use this towel to pat the chickpeas dry. The purpose of this step is to remove any excess moisture.

2. In a food processor, combine the chickpeas; fresh parsley; fresh cilantro; onion; and garlic. Pulse until the mixture is finely chopped but not pureed.

3. In the food processor, combine ground cumin, ground coriander, cayenne pepper (if using), salt, black pepper, and baking powder. Pulse until thoroughly mixed.

4. Sift the flour into the mixture, one tablespoon at a time, and pulse until it holds together. You may need to adjust the flour quantity depending on the consistency of your mixture.

5. Put the falafel mixture in a bowl, then cover it. Let it rest in the refrigerator for at least 30 minutes to 1 hour, enough time for the flavors to meld and for the mixture to firm up. You should also do this step if you plan to make the mixture ahead of time.

6. After chilling, take the mixture and divide it into small amounts. Form these amounts into balls or patties, roughly the size of a walnut.

7. Heat about 1-2 inches of vegetable oil in a deep pan over medium-high heat. You want it to reach a temperature of around 350° (175°C).

8. Gently place the falafel balls into the hot oil, frying them in batches so as not to crowd the pan. Fry each batch for about 3–4 minutes, turning them occasionally, until they are uniformly golden brown and crispy.

9. Remove the falafel from the oil with a slotted spoon. The spoon allows the oil to drain while still containing the falafel. After the falafel are no longer spitting hot oil, place them on a plate lined with paper towels to catch any lingering droplets. You may wish to partially cover the halved falafel with the towels so they don’t cool too rapidly after frying. The towels will absorb oil that would otherwise make the falafel greasy.

10. Serve the warm, freshly made falafel tucked into pitas or wraps. Garnish them with your favorite fresh vegetables and sauces (like tahini or hummus). Enjoy!

Equipment Needed

1. Kitchen towel
2. Food processor
3. Sifter
4. Measuring spoons
5. Mixing bowl
6. Cover or plastic wrap
7. Deep pan
8. Cooking thermometer
9. Slotted spoon
10. Plate
11. Paper towels

FAQ

• Q: Can I use canned chickpeas for this falafel recipe?A: This recipe doesn’t work well with soft canned chickpeas. They are far too mushy. For the best results, use chickpeas that have been soaked overnight and then cooked. Of course, in this case, you’ll want to use dried chickpeas.
• Q: What can I substitute if I don’t have fresh herbs?Fresh parsley and cilantro are key for true flavor, but if you have only dried herbs, use them in smaller amount. You can use them in a pinch, but the taste will differ.
• Q: How do I prevent the falafel from falling apart while frying?Processing the chickpea mixture well is key, and you want to make sure that it isn’t too wet; you can add more flour if necessary for binding.
• Q: Can these falafels be baked instead of fried?A: Yes, bake at 375°F (190°C) for about 20-25 minutes. Flip halfway through. Grease the baking sheet.
• Q: Is cayenne pepper necessary?A: No, you don’t have to use cayenne pepper. It’s really just added in the event that you like a little heat in your falafel. It should be noted, though, that if you’re using a food processor to mix the chickpeas, do not add them directly to the bowl with the chickpeas. Instead, add them to the food processor at the same time as the chickpeas.
• Q: How should I store leftover falafel?A: Leftover falafel should be stored in the refrigerator in an airtight container. They will keep for up to 4 days. They can also be frozen for longer storage.
• Q: Can I make the falafel mixture ahead of time?A: Yes, the mixture may be readied and then refrigerated for as long as 24 hours before it is cooked.

Substitutions and Variations

Fresh spinach leaves can replace fresh parsley leaves for a milder flavor.
Replace fresh cilantro leaves with fresh basil leaves; substitute with fresh basil for a different flavor profile.
Shallots can be used in place of the small onion, offering an even sweeter, milder alternative.
If fresh cloves of garlic are not available, garlic powder can be used in their place (1/4 tsp per clove).
Chickpea flour can be used in place of all-purpose flour to make a gluten-free option.

Pro Tips

1. Consistency Check After processing the chickpeas and herbs, ensure the mixture is moist but not too wet. If it’s too wet, it might fall apart while frying. Adjust by adding more flour gradually to reach the right consistency.

2. Use a Thermometer To maintain the oil temperature around 350°F (175°C), use a kitchen thermometer. This prevents the falafel from absorbing too much oil or burning before cooking through.

3. Testing Fry Technique Fry a small test ball first. This will help you assess whether the mixture holds together properly and adjust seasoning or consistency if needed before cooking a full batch.

4. Shape Uniformity Use a cookie scoop or falafel mold for evenly sized balls, ensuring consistent cooking. Uniform sizes prevent some pieces from cooking more quickly than others.

5. Fresh Ingredients The freshness of the herbs makes a significant difference. Use bright, crisp parsley and cilantro for the most flavorful falafel. Adding herbs at the last moment during processing helps retain their vibrant color and taste.