Easy Vegan Falafel


Easy, 10-ingredient falafel made with chickpeas and seasoned with parsley, cumin and garlic. A simple, flavorful, hearty plant-based meal.


Easy, 10-ingredient falafel made with chickpeas and seasoned with parsley, cumin and garlic. A simple, flavorful, hearty plant-based meal.

Ingredients

  • US Customary - Metric
  • 1 15-ounce can chickpeas (rinsed, drained and patted dry)
  • 1/3 cup chopped fresh parsley (or sub cilantro)
  • 4 cloves garlic, minced
  • 2 medium shallots (minced // 2 shallots yield ~ 3/4 cup or 65 g // or sub white onion)
  • 2 Tbsp raw sesame seeds (or sub finely chopped nuts, such as pecans)
  • 1 1/2 tsp cumin (plus more to taste)
  • 1/4 tsp each sea salt and black pepper (plus more to taste)
  • 1 healthy pinch each cardamom and coriander (optional)
  • 3-4 Tbsp all-purpose flour (or sub oat flour or gluten-free blend with varied results)
  • 3-4 Tbsp avocado oil for cooking (or sub any neutral oil with a high smoke point)
  • Panko bread crumbs for coating (optional // see instructions)
  • Garlic Dill Sauce (for serving // found within the Mediterranean Baked Sweet Potato Recipe)

Instructions

  1. Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper (and coriander and cardamom if using) to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste (see photo).
  2. Add flour 1 Tbsp at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands - I used 4 Tbsp (amount as original recipe is written // adjust if altering batch size).
  3. Taste and adjust seasonings as needed. I added a bit more salt, pepper, and a dash of cardamom and coriander. You want the flavor to be pretty bold, so don’t be shy.