Vegan Falafel

Vegan Falafel

Vegan Falafel Recipes

A fresh, herby falafel that’s so simple to throw together, yet so completely delicious.

Cuisine :
Recipe Yields : 3
Prep time : 90 minutes
Cook time : 6 minutes
Keywords : ,

Ingredients

  • 1 cup roughly chopped white onion
  • 3 garlic cloves
  • 1 cup cooked chickpeas (drained)
  • 1/2 cup lightly packed parsley leaves
  • 1/2 cup lightly packed cilantro leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoons baking powder
  • 1/4 cup all-purpose flour (4 tablespoons, whole wheat, brown rice, chickpea flour, etc, or half-and-half mix of white flour and “whole” flour)
  • Canola oil or olive oil (for sauteing)
  • Pita bread (for serving, optional)
  • Hummus (for serving, optional)
  • Baba ganoush (for serving, optional)

Instructions

  1. Add the onion and garlic cloves to the bowl of a food processor and pulse just until they are finely minced. Remove the mixture and set it aside.
  2. Add the chickpeas, parsley, cilantro, salt, chili powder, and cumin to the bowl of the food processor and pulse until they are roughly blended but not pureed.
  3. Return the onion mixture to the food processor, along with the baking powder and just enough flour so that when you pulse the processor, the mixture begins to form a small ball and is not sticky. (Note: Start by adding 2 tablespoons of flour, and then the remaining 2 tablespoons. You can add more if the mixture is still too wet.)
  4. Transfer the falafel mixture to a bowl, cover it with plastic wrap and refrigerate it for 1 hour.
  5. Once the falafel mixture has chilled, use a small ice cream scoop or spoons to form the mixture into balls (roughly 3 Tablespoons per ball). (Note: You can also add additional flour at this point, if the mixture is too wet to scoop.)
  6. Set a large sauté pan or cast-iron skillet over medium heat and add a liberal amount of canola oil so that the pan is well-coated. Let the pan pre-heat for 3 minutes then add the falafel one by one, browning them on the first side for 3 minutes, then flipping them once and browning the second side until the mixture is cooked throughout.
  7. Transfer the falafel to a paper towel-lined cooling wrack and immediately season them with salt. Repeat this process until you have cooked all of the falafel.
  8. Place three or four falafel inside a halved, warmed pita and slather with hummus or baba ganoush, or just eat unwrapped with hummus/baba ganoush!

Rated : 5 from 6 votes
For more details about this recipe, please read the original post 

			

Leave a Reply

Your email address will not be published. Required fields are marked *