vegan falafel

Whip up these delicious grain-free falafel bites for your next dinner. They're quick, easy and are perfect on top of salads!

Baked Grain-Free Falafel Bites

onion

cilantro

parsley

chickpea flour

garlic powder

chili powder

cumin

salt

olive oil

lemon juice

Preheat oven to 375°.

Add all the ingredients to a food processor and blend to a thick, paste-like consistency.&nbsp;

Using a tablespoon sized cookie scoop, scoop the dough into balls onto a greased baking sheet. Repeat until no dough remains.

Bake the balls until golden brown and crisp, about 20 - 25 minutes.

Allow to cool for 10 minutes, then enjoy!

10-ingredient, classic falafels kept vegan and gluten free and pan fried to perfection! A faster, easy way to make falafel the traditional way!

Classic Vegan Falafel (Gf)

dry chickpeas

garlic

gluten-free oat flour

tsp sea salt ((plus more to taste))

cardamom

tsp coriander

cayenne pepper ((optional))

Classic Vegan Falafel (GF)

Rinse (uncooked) chickpeas in a fine mesh strainer and add to a large pot. Cover with 2 inches water and bring to a boil over high heat. Boil for 1 minute. Then cover, remove from heat, and let set for 1 hour. Then drain and lightly rinse and dry thoroughly (method from the Kitchn).

In the meantime, add parsley, onion, and garlic to a food processor. Mix until well processed. Set aside.

Once the chickpeas are slightly cooled and dried, add to the food processor, along with gluten-free oat flour, salt, cumin, cardamom, coriander, and cayenne (optional). Mix to combine thoroughly, scraping down sides as needed. This may take up to 4-5 minutes to fully incorporate all of the spices and herbs. You're looking for a near paste with only very small bits of chickpeas and herbs.

Sample a small bit and adjust spices/salt/herbs as needed. Then cover and set in the refrigerator for 1 hour to allow the flavors to meld and the texture to become more firm.

Once cooled, remove from refrigerator and scoop out 1 1/2 Tbsp amounts (using this scoop or a Tablespoon) and gently form into small discs using your hands. If the falafel isn't sticking together the mixture may need to be blended more thoroughly, or dusted with a bit more oat flour if too wet.

Once your falafels are formed (~24 total // amount as original recipe is written // adjust if altering batch size), heat a large metal or cast-iron skillet over medium/medium-high heat. Once hot, add enough oil to create a thin layer on the bottom of the pan and wait 1-2 minutes for the oil to heat up. Then place only as many falafel as will fit comfortably in the pan and cook 2-3 minutes on each side. Once the bottom side is browned, flip gently as they can be fragile. Continue until all falafel are cooked. Adjust heat as needed if they're browning too quickly, or aren't cooking quickly enough.

These falafel are delicious on their own with hummus,garlic dill sauce or tahini sauce. I also love garnishing them with chili garlic sauce for heat. Serve over greens, in pita, or enjoy as is!

To freeze, pan fry falafel and let cool. Then add to a freezer safe container and freeze up to 1 month. Reheat in a 375 degree F (190 C) oven until warmed through.

These home-made green vegan easy falafels are the perfect filling for a simple but delicious falafel wrap! 

Homemade Easy Falafel wrap

beans

chickpeas

coriander

tBsp baking powder (used only before frying)

sunflower oil

pita bread

ready falafels

pink pickles (recipe on my Instagram Highlights)

tomatoes

cucumbers

tahini dressing

yogurt (natural

tahini

lemon

cumin powder

filtered water (in case the dressing is too thick)

Wash the beans and chickpeas and then leave them to soak them in cold water over night.* Drain and rinse well, when ready to proceed with the falafel recipe.

Blend all the falafel base ingredients in a food processor/blender until you obtain a smooth uniform mixture. They should have a beautiful green colour.**

When you are ready to fry the falafels, add 1 tBsp baking powder to the mix. The baking powder should only be added at the last moment before frying. This adds an 'airiness' to the mix that is needed for the perfect texture.

Heat up a few inches of sunflower oil in a saucepan until it bubbles softly. Using a falafel scoop or a spoon/fork, form the falafels patties and carefully dip them in the hot oil. After 3-4 minutes, carefully turn them over. The falafels are ready when they become golden-brown in colour. Lay on a piece of paper towel to drain off any excess cooking oil, although there shouldn't be much!

To prepare the tahini dressing, mix all the dip ingredients together well and set aside.

Prepare the rest of the wrap ingredients by chopping the veggies. I like to create a variety of textures so I love to grate/julienne my cucumber, roughly chop lettuce and thinly slice the various other bits.

To create the wrap, open a traditional pita bread, lay the veggies and falafel on it, then add some tahini dressing. Roll the bread. Enjoy your falafel wrap (sandwich)! Definitely one of the most delicious ways to eat falafels!

Baked instead of fried, this healthy baked vegan falafel combines protein-rich chickpeas with crunchy amaranth for a nutritious and delicious sandwich filling or topping to your salad!

Amaranth Baked Vegan Falafel

15 oz can chickpeas, drained & rinsed

Bob's Red Mill amaranth

salt & pepper

quinoa flour (or flour of choice)

Tahini dressing to finish

Add herbs, garlic and lemon juice to the bowl of a food processor. Process on high until finely chopped. Add in chickpeas, amaranth, salt and pepper, and process again until a dough comes together. You might have to scrape down the sides of the bowl to get the ingredients to evenly mix.

Pulse in the quinoa flour, then transfer this mixture (in the food processor bowl is fine) to the fridge and chill for 30 minutes.

While the dough is chilling, preheat the oven to 350ºF and line a baking sheet with parchment paper.

Remove the dough from the fridge and either using your hands or a cookie scoop, scoop the dough into little balls (about the size of a golf ball) and place on the baking sheet. Repeat until all dough has been used. Gently flatten and tighten the balls with your hands until they are uniform in shape.

Bake on the center rack for 20 minutes, then remove and serve how you like! Drizzling with this tahini dressing is highly encouraged!

https://content.jwplatform.com/videos/Nx0vZDwJ.mp4

Homemade falafel are delicious, golden brown and crispy on the outside,  fluffy tender and soft inside. Plus, they're vegan, loaded with plant-based protein. 

Falafel

onion,

fresh parsley, chopped

fresh cilantro, chopped

fresh dill, chopped

cardamom (or Italian seasoning)

black pepper

all-purpose flour (optional)

baking soda

vegetable oil (for frying)

tahini sauce (for serving)

Fill a large mixing bowl with water and add the dried chickpeas. Soak them overnight (8-10 hours or longer). Make sure all the chickpeas are completely submerged in water the whole time.

Drain the chickpeas in a colander and transfer into a food processor.

Add onions, garlic, parsley, cilantro, dill, cumin, cardamom, salt, and pepper. Pulse on an off for about 1 minute until a fine consistency is achieved.

Transfer the falafel mixture into a large mixing bowl and stir in flour (optional) and baking soda until evenly combined. If the mixture is too wet, then adding flour will help keep the falafel from falling apart when being fried.

Cover the bowl with plastic cling wrap and refrigerate for at least 30 minutes. This helps the mixture soak in all the flavor.

Apply some water to your hands to prevent sticking and use your hands to shape the falafel into 1-inch balls (like meatballs). Alternatively, you can use an ice cream scoop to form into even rounds.

Add oil into a cooking pot at least 2-inches deep. Heat over medium-high heat for 3-4 minutes until the oil is sizzling hot and shimmering. 

Deep fry the falafel in batches (about 4-5 pieces each time) until golden brown, about 2-3 minutes. Turn the falafel occasionally to get an even golden crust on all sizes.

Transfer the falafel to a paper towel lined plate to drain excess oil and let cool for 5 minutes before serving. Serve with tahini sauce and a sprinkle of chopped parsley on top. 

This super-easy baked falafel recipe will make your chickpea dreams come true! No frying involved but all of the flavorful reward! Eat them inside a wrap with some veggies or inside a pita bread!

Healthy Baked Falafel [+ Air Fryer]

garbanzo beans

green onions (finely chopped)

garlic (finely chopped)

¼ cup of fresh Italian parsley (chopped)

½ of a lemon (juiced)

½ teaspoon of crushed red pepper

potato starch

baking powder

Salt and pepper (to taste)

Preheat your oven to 350 degrees F (177 degrees C).

Drain and rinse the garbanzo beans. Place them in the bowl of a food processor, wiz on high for 20 seconds.

Place all of the remaining ingredients into the food processor. Wiz until you have a doughy texture.

Use a spoon, scoop out a golf-ball-sized piece and place it on a parchment paper-lined baking sheet. Line out the entire batch, about 10-12 balls. Slightly flatten with your palm or a spatula.

Bake for 25-30 minutes or until firm. Do not flip while cooking.

I served mine on pita with fresh lettuce, parsley, and tomatoes. Top with a tahini mixture (equal parts water and tahini paste with a squirt of lemon). Trader Joe&#39;s tahini is already mixed and ready to use.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661526735/iRptJQad3.mp4

EASY BAKED FALAFEL

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Top 6 vegan falafel recipes from across the web

The most viewed vegan falafel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Grain-Free Falafel Bites

Classic Vegan Falafel (Gf)

Homemade Easy Falafel wrap

Amaranth Baked Vegan Falafel

Falafel

Healthy Baked Falafel [+ Air Fryer]

The most viewed vegan falafel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine