Easy Vegan Falafel
Falafel is perfect atop your power bowl or in your favourite wrap. Here's a quick version you can prep at home.
Equipment
Ingredients
- 1 ½ cups dried chickpeas, soaked for 12 hours or 1 15oz can of chickpeas, thoroughly patted dry
- 1 cup parsley roughly chopped
- 1 cup cilantro roughly chopped
- ½ medium onion chopped
- 3 cloves garlic minced
- 2 tbsp sesame seeds
- 1 tbsp flour chickpea flour preferred, but AP or other may be used
- water as needed, usually a few tbsp
- 1 tsp baking powder
- 1 tsp cumin
- ½ tsp ground coriander
- 1 tsp paprika
- 1 tsp salt
- oil for frying
Instructions
- Drain and rinse your chickpeas. Pat dry.
- Add chickpeas to a food processor, along with the parsley, onion and garlic. Process until everything is combined and of similar size.
- Now add the sesame, flour, baking soda and your spices. Pulse a few times to combine. Add the water, a tbsp at a time, until the batter is softened. It should be thick, yet pasty, and allow you to shape into a ball. Allow to rest. While resting, pre-heat a small pot or skillet with an inch or two of oil OR pre-heat your deep fryer.
- Roll the batter into small balls (approximately a couple tbsp combined). You should yield approximately 12 falafel balls.
- Once your oil is ready, add in your falafel, ensuring there is plenty of space around each ball to cook. Fry for about 3 minutes, or until lightly browned. Carefully remove from heat and repeat with the remaining balls.
- Serve as desired and enjoy!
Notes
Uses Enjoy in our delicious golden power bowl, shown here, or atop salads or wraps.
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