This vegan falafel recipe is your ticket to a quick, easy, and delicious meal that is both filling and flavorful. With its crispy exterior, soft interior, and a side of creamy tahini sauce, this recipe will make you feel like you are dining in a top-notch Middle Eastern restaurant.
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There are so many other ways to enjoy this classic dish. Enjoy it in the ultimate falafel platter, have it in a falafel sandwich in pita with tahini, or for a different take enjoy it as a falafel gyro.
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❤️ Why you’ll love it
I love how this recipe gives you authentic crispy falafel that are perfectly crispy on the outside and soft and flavored on the inside. All the ingredients are ones you may already have in your pantry, which makes it even easier to make for dinner.
If you have ever tried another falafel recipe and failed to get a perfectly crispy texture, then this recipe will solve that issue for you. By using the authentic method of utilizing soaked, uncooked chickpeas, you will end up with the classic texture and consistency.
Plus, most of the mixing is done with the help of a food processor which makes it convenient and quite seamless to make. The foolproof results and the versatility make this recipe even better.
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🧾 Key ingredients
These ingredients are easy to come by and will result in the most flavorful, authentic vegan falafels you will ever try. Each ingredient adds flavors and works together to achieve delicious results.
Chickpeas (garbanzo beans) are the star of this recipe. They provide a hearty base for the falafels, giving them a rich, nutty flavor and a satisfying texture. Use soaked, uncooked chickpeas for the right texture, and do not go for canned or cooked chickpeas.
Onion and garlic are essential for adding depth and aroma to the falafels. They infuse the chickpeas with a savory flavor that is both subtle and delicious.
Fresh parsley and cilantro bring a burst of freshness to the falafels. Their vibrant flavors complement the earthiness of the chickpeas and the savory notes of the onion and garlic. This recipe will not work with dried herbs, so opt for fresh ones.
Baking soda is a crucial ingredient that helps the falafels achieve their light, fluffy texture. It reacts with the other ingredients during cooking, creating tiny bubbles that make the falafels wonderfully soft and airy.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
The most crucial piece of equipment for this vegan falafel recipe is a reliable food processor. It is instrumental in achieving the perfect texture for the falafel mixture, turning the ingredients into a creamy yet grainy consistency that is not entirely pureed.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Begin by soaking the dry chickpeas in cold water overnight. There is no need to cook them. Make sure to drain them before use.
STEP 2
Next, wash and chop the leaves off the parsley and cilantro. Then peel the garlic clove, and wash and roughly chop an onion.
Making the vegan falafel
STEP 1
In a food processor, add the chopped onion, garlic, parsley, cilantro, salt, black pepper, cumin, baking soda, and water.
STEP 2
Pulse until the mixture becomes creamy and grainy but not pureed as shown in the picture below.
STEP 3
Empty the food processor into a large bowl. Add sesame seeds and mix them well.
STEP 4
Chill the falafel mixture in the fridge for at least 1 hour. This will make it easier to form balls.
STEP 5
Form balls out of the chilled mixture using a spoon or your palms.
STEP 6
Preheat a large pot over medium heat. Add sunflower or coconut oil (not olive oil, but high-heat resistant and suitable for deep frying).
STEP 7
Gently place a couple of balls in the hot oil. Be careful not to drop them as hot oil can splash up and cause blisters. Also, avoid overcrowding the pan.
STEP 8
Fry the balls for approximately 5 minutes. They should be brown but not burnt and vibrant green in the middle. Place them on a paper towel to capture any excess oil.
💡 Expert tip
Soaking the chickpeas overnight is a crucial step in this recipe. This process softens the chickpeas, making them easier to blend and resulting in a smoother, creamier falafel mixture. Similarly, do not skip the chilling time, as the mixture will be too delicate and soft to form balls for frying.
🔄 Variations
Add a tangy twist with lemon zest. If you are a fan of citrus flavors, consider adding the zest of one lemon to the falafel mixture. This will give your vegan falafel a refreshing and tangy twist, which pairs well with the earthy flavors of chickpeas and herbs.
If you like your food with a bit of heat, consider adding some chili powder or red pepper flakes. These spices will give your vegan falafel a kick without overpowering the other flavors. Remember to add them to the food processor along with the other ingredients.
Experiment with different herbs. The best part about this recipe is how versatile it is. You can try using different herbs like dill, mint, or even basil. Each type of herb will bring a unique flavor to this recipe, making it even more exciting and delicious.
🥣 Serving ideas
Vegan falafel is a versatile dish that can be enjoyed in a multitude of ways. One of my favorite ways to serve them is as a falafel sandwich, complemented with a quick and easy maple dijon tahini dressing. This no-cook sauce adds a nutty, tart, and sweet flavor that perfectly balances the hearty falafel.
Another great way to serve vegan falafel is with a refreshing lemon herb tahini sauce. This tangy and herbaceous sauce adds an exciting twist to the traditional falafel, making it a perfect option for those who love to experiment with flavors.
For a more substantial meal, consider serving them as falafel gyros with a light yogurt-based vegan tzatziki. The creamy and tangy tzatziki sauce pairs beautifully with the crispy falafel, creating a satisfying and delicious meal.
If you are hosting a gathering, building the ultimate falafel platter or a Mediterranean grazing board is a great idea. You can include various vegan dips, sauces, salads, hummus, veggies, crackers, and so on. This allows your guests to customize their falafel experience according to their preferences.
❄️ Storing tips
Storing and reheating these vegan falafels is easy, and the best part is that it does not compromise the flavor or texture.
To store, allow them to cool completely first. Once cooled, place them in an airtight container and store in the refrigerator. They will stay fresh and tasty for up to 3-4 days. However, keep in mind that they may lose their crispy outer crust the next day.
If you are not planning to consume them right away, consider freezing them. This recipe is freezer-friendly, making it perfect for batch cooking. However, it is important to note that you should only freeze the cooked falafels. Freezing the unfried balls is not recommended as the excess moisture can ruin the texture after thawing.
To reheat the falafels, the oven is your best bet. Simply pop them back in the oven to make them crispy again. Reheating them in a microwave is not recommended as it will not restore the crispy outer crust.
🤔 FAQs
Yes, you can use canned chickpeas to make falafel. However, the texture of the falafel will be different. Falafels made from canned chickpeas tend to be softer and mushier, while those made from soaked chickpeas are crumblier and grainier.
Yes, you can test the oil temperature without a thermometer. The ideal temperature for deep frying is between 350-375 °F. If you do not have a thermometer, you can test the oil by dropping a bit of the falafel mixture into it. If it sizzles, the oil is hot enough.
The best oil for deep frying is one with a high smoke point. I usually use sunflower oil or occasionally canola oil. It is important to note that you should not use extra virgin olive oil for deep frying.
No, you do not need to cook the chickpeas before making the falafel mixture. The chickpeas should be soaked in cold water overnight and then drained before use.
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Classic Crispy Vegan Falafel
Ingredients
- 1+½ cup Chickpeas (dry not canned) dried, uncooked
- 1 Onion (medium)
- 4 cloves Garlic
- 0.8 oz Fresh parsley
- 0.6 oz Fresh cilantro
- 1+½ tsp Ground cumin seeds
- 2 Tbsp Sesame seeds
- 1 tsp Salt
- ¼ tsp Black pepper
- 1 tsp Baking soda
- ½ cup Cold water
Instructions
Preparing the ingredients
- Soak dry chickpeas in cold water overnight. No cooking is needed. Drain them before using them.
- Wash and chop the leaves off parsley and cilantro.
- Peel garlic clove.
- Wash and roughly chop an onion.
- Measure all other ingredients.
Making the falafel mixture
- Use a food processor and add chopped onion, garlic, parsley, cilantro, salt, black pepper, cumin, baking soda, and water.
- Pulse them until the mixture becomes creamy and grainy but not wholly pureed.
- Take a large bowl and empty the food processor into it. Add sesame seeds and mix them well.
- Chill the falafel mixture in the fridge for at least 1 hour. It is easier to form balls like that.
Deep-frying
- Use a spoon or your palms and form balls out of the chilled mixture.
- Preheat a large pot over medium heat. Add sunflower or coconut oil (not olive oil, but high-heat resistant and suitable for deep frying).
- Gently place a couple of balls in the hot oil. Don’t drop them. Hot oil can splash up and cause blisters. Don’t overcrowd the pan as well.
- Fry them for approx. 5 minutes. Fried balls should be brown but not burnt and vibrant green in the middle like in the below picture. We usually place them on a paper towel to capture any excess oil.
Notes
- Use a spoon or your palms and form patties rather than balls. Flat patties are easier to flip and fry on all sides.
- Preheat a large frying pan or a cast-iron skillet over medium-high heat. Add sunflower or coconut oil (not olive oil, but high-heat resistant and suitable for deep-frying).
- Gently place a couple of patties. Leave enough space to flip them easily with a slotted turner.
- Pan-fry them for approx. 2-3 minutes on both sides. Fried patties should be brown with a greenish ribbon around the side. We usually place them on a paper towel to capture any excess oil.
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