Simple Crispy Vegan Falafel
Making this Mediterranean favorite at home is quick and easy with this Simple Crispy Vegan Falafel recipe. Perfectly crisp on the outside and moist on the inside.
Ingredients
- 1 14-ounce can chickpeas drained and rinsed
- 1/2 onion roughly chopped
- 3 cloves garlic
- 1/4 cup cilantro loosely packed and chopped
- 1/4 cup parsley loosely packed and chopped
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp red pepper flakes
- salt & pepper to taste
- 1 tsp baking powder
- 4 tbsp flour plus more for rolling out
- oil for frying
Instructions
- Add chickpeas, onion and garlic to a food processor. Pulse until combined - you still want it to be chunky.
- Add cilantro, parsley, cumin, coriander, red pepper flakes, salt & pepper to the food processor and pulse until everything is combined - you want it to be slightly smoother, but still a little chunky.
- Sprinkle baking powder and flour over the mixture and pulse a final time. You want the mixture to form into a ball that is not too sticky.
- Line a baking sheet with parchment paper. Sprinkle some flour on your hands and form the dough into 12 balls. Place them on the baking sheet and flatten into thick discs.
- Add an inch of oil to a pan and heat to 375 degrees. Working in batches, add falafel to the pan. Once browned on the bottom, flip and brown the other side. Place on a paper towel lined plate and allow excess oil to drain.
- Repeat with remaining falafel.
- Serve in a sandwich, over a salad or individually with Tahini Dressing.
- Store in the fridge in an airtight container for up to 5 days.