Vegan Falafel is a crispy, flavorful plant-based dish made from soaked chickpeas, fresh herbs, and bold spices. This healthy and satisfying recipe is perfect for sandwiches, salads, or as a delicious snack.
- 1 1/2 cups dried chickpeas (soaked overnight)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons flour (or chickpea flour for gluten-free)
- Oil for frying
- Prepare chickpeas: Soak the dried chickpeas overnight in a large bowl of water. Drain and rinse them before use.
- Blend the mixture: In a food processor, add the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky. Do not over-blend into a paste.
- Form the falafel: Transfer the mixture to a bowl and stir in the flour. Form the mixture into small balls or patties using your hands (about 2 tablespoons per falafel). If the mixture is too wet, add a bit more flour.
- Fry the falafel: Heat oil in a large skillet over medium-high heat. Fry the falafel in batches, cooking each side for about 2-3 minutes until golden brown and crispy. Drain on paper towels to remove excess oil.
- Serve: Serve the falafel hot, wrapped in pita bread or over a salad, with hummus, tahini sauce, or your favorite toppings.
- Tips: For a healthier option, bake the falafel in a preheated oven at 200°C (400°F) for 20-25 minutes, turning halfway through. Make sure to use dried chickpeas, not canned, for the best texture.