This easy falafel recipe is so delicious, you are going to wish you made a double batch. Trust me, during the process of cooking them and eating them while cooking them, you’ll wish you made a double batch to begin with. These
vegan falafels are made with the traditional ingredient of chickpeas, so they are packed with plant-based protein and are naturally gluten and dairy-free!
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3 cups chickpeas, cooked
1/2 cup fresh parsley, diced
1/4 cup fresh cilantro, diced
1 cup white onion, diced
5 cloves garlic, minced
2 1/2 teaspoons cumin
1 teaspoon ground black pepper
1 teaspoon turmeric
1/2 teaspoon Himalayan salt
1/2 teaspoon coriander
1/4 – 1/2 cup oat flour
3– 4 tablespoons coconut oil (for cooking)
Add chickpeas to a food processor and blend until well-mashed, but still a little on the chunky side.
Transfer chickpeas to a large bowl and add parsley, cilantro, onion, garlic, cumin, black pepper, turmeric, salt and coriander and mix thoroughly with a spoon.
Add in flour a little at a time and stir. (The goal of the flour is to soak up a bit of the moisture.)
Mold mixture into small balls and then flatten.
Add 1-2 tablespoons of oil to a large pan and heat over medium.
Once the oil is hot, add 4-8 falafels to pan (as many as will fit and still leave room for flipping, because these guys love to flip).
Cook for 3-5 minutes on each side and flip when the underside is golden brown.
Serve warm with hummus or creamy garlic sauce.
These are absolutely delicious with the Creamy Garlic Sauce drizzled on top!
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