Easy Falafel
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!
Servings: 4 – 6 Servings
Calories: 325kcal
Ingredients
- 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 salt
- 1/2 teaspoon coriander
- 1/4–1/2 cup oat flour
- 3-4 tablespoons coconut oil for cooking
Instructions
- 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.
Notes
Please read through the above blog post for helpful tips & tricks!
Nutrition
Calories: 325kcal | Carbohydrates: 41g | Protein: 12g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 309mg | Potassium: 526mg | Fiber: 11g | Sugar: 8g | Vitamin A: 752IU | Vitamin C: 16mg | Calcium: 105mg | Iron: 5mg
