How to make the best vegan falafel. A lunchtime recipe that easy and tasty and doesn’t make you miss meat. Ready to learn how you can make the best vegan falafel? Let’s get started!
I started out calling this a vegetarian recipe when in fact it is a vegan dish. It doesn’t contain any meat, poultry or dairy product. It is 100% plant based so this is not only vegetarian falafel but actually vegan falafel.
You might think it takes a lot of effort to make falafel but let me assure you that is not the case. Some overnight patients and a blender or kitchen machine are the main ingredients and doing all the hard work.
What is great about falafel is that is has real texture. It is something you can bite in would call a meaty structure.
You can easily make tasty falafel with canned chickpeas but if you want more flavor and texture I recommend to use dried chickpeas.
Take 250 grams of dried chickpeas and but them in a bowl of water. Soak them overnight and you can use the chickpeas the next day. The chickpeas will double in weight and size after they soak up all that water.
Vegan falafel ingredients
The number of vegan falafel ingredients you need for this recipe are quite a limited. To make this recipe you only need:
- Chickpeas (dried or canned)
- Chili pepper
- Red shallot
- Cumin powder
- Coriander powder
- Fresh chives
- Vegetable oil
How to make vegan falafel
If you use dried chickpeas put them in a bowl with water and leave them overnight else use two cans of chickpeas.
Drain the chickpeas, skin the chickpeas (chickpeas have a translucent skin that you can remove) and put all of the ingredients in the blender at the same time.
So the chickpeas, onion, garlic, chili pepper, cumin powder, coriander powder and some chives. You can put in the whole chili pepper including the seeds because it will give your falafel a nice kick. As you use a lot of chickpea the heat will be evenly distributed and not to hot.
If you like you can add some additional fresh parsley and coriander. I do not like the taste of fresh coriander so I stick with the powder only. Add salt to taste and blend away until you have a fine structure.
Be careful to not over mix because you will have hummus instead of the base of falafel. Create about 16 patties and press them slightly so they look like mini hamburgers.
Heat vegetable oil in a skillet and put the falafel in the pan. Pan fry the falafel and turn the patties regularly until dark golden brown. You are ready to serve. Now tell me doesn’t that look inviting?
Great to eat with
These vegan falafel is great to eat on its one but tastes even better when you eat it with:
- Flour tortillas – add some salad and then the falafel. You can put some garlic saus on top or a smooth spicy roasted tomato salsa
- Pita bread – the original recipe for falafel is served with soft pita bread
There are a number of ways to store your falafel:
- You can keep the falafel in the refrigerator for a couple of days in an air tight container
- Store them in the freezer in an air tight container or freezer bag
How to make the best vegan falafel
Have fun with this easy vegan falafel recipe! Made a recipe tag @thetortillachannel on Instagram or PIN on Pinterest.
We are making the best vegan falafel. You might think it takes a lot of effort to make but it is not the case. Lets get started!
- 250 grams of dried chickpeas or two tins of canned chickpeas
- 1 chili pepper (whole including the seeds)
- 1 red shallot
- 1 onion
- 5 cloves of garlic
- 1½ tbsp parsley powder
- 1½ tbsp cumin powder
- 1½ tbsp coriander powder
- Fresh chives
- Sunflower oil
Soak the dried chickpeas overnight. The chickpeas will double in size and weight.
Drain the chickpeas and remove the skin. If you use canned chickpeas drain them.
Put the chickpeas in a blender or kitchen machine.
Add the whole chili pepper including seeds, red shallot, onion, garlic, parsley powder, cumin powder, coriander powder and salt.
Blend the ingredients together and stir if necessary.
Add the chives and blend some more. Be careful not to over blend.
Make small patties with a spoon. This amount will be good for 16 to 20 falafel.
Heat sunflower oil in medium to hot pan.
Fry the falafel for a couple of minutes before turning them over and fry the other side until golden brown.
Let the falafel drain on kitchen paper.
Eat with soft flour tortillas and red saus. Store in the refrigerator for a couple of days or in the freezer.
Calories: 77; Fat: 2.3g; Carbs: 11.8g; Protein: 3.6g;