First time ever making falafel from scratch!😍
Crispy Vegan Falafel Recipe
✅ Ingredients:
1 ½ cups dried chickpeas (soaked overnight in cold water)
1 small red or yellow onion, roughly chopped
4 cloves garlic
1 cup fresh parsley (packed)
1 cup fresh cilantro (packed)
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
½ tsp black pepper
½ tsp cayenne or chili flakes (optional, for heat)
1 tsp baking powder
3–4 tbsp all-purpose flour (or chickpea flour for gluten-free)
Oil for frying (vegetable, canola, or avocado oil)
🍴 Instructions:
Soak Chickpeas:
Soak dried chickpeas in plenty of water overnight (at least 12 hours). Drain and rinse before using. Do not use canned chickpeas—they're too soft for this.
Blend the Mixture:
In a food processor, add soaked chickpeas, onion, garlic, parsley, cilantro, and all spices. Pulse until the texture is finely ground but not a paste. It should hold together when squeezed.
Add Flour & Baking Powder:
Transfer the mixture to a bowl. Stir in baking powder and just enough flour to bind the mixture. Cover and chill in the fridge for at least 30 minutes.
Form Balls:
Use a scoop or spoon to shape the mixture into balls or patties, about the size of a walnut.
Fry the Falafel:
Heat oil in a deep skillet (about 350°F / 175°C). Carefully fry falafel in batches for 3–4 minutes until deep golden brown. Drain on paper towels.
🌯 Serving Suggestions:
Serve in pita bread with hummus, tahini sauce, lettuce, tomatoes, cucumbers, and pickled veggies.
Or enjoy in a bowl with quinoa, greens, and a lemony dressing.