Vegan Falafel recipe
Crispy, delicious and traditional, these falafel make the perfect snack or meal.
Servings: 24 falafel balls
- 1 cup chickpeas (cover with water by at least three inches and soak overnight or for eight hours. Drain before using)
- 4 tbsp parsley (roughly chopped)
- 4 tbsp coriander (roughly chopped)
- 3 cloves garlic (crushed and chopped)
- 2 tbsp fine cracked wheat (also called bulgur. You can use quinoa instead, but rinse the quinoa before adding)
- 1 small red onion (finely minced)
- 2 tsp ground coriander
- 1 ½ tsp ground cumin
- 1 tsp baking powder
- ½ tsp cayenne
- ½ tsp turmeric
- Vegetable oil for deep frying
- Salt and ground black pepper to taste
Place the parsley, coriander and garlic in the bowl of a food processor and pulse three to four times.
Add the drained chickpeas, cracked wheat or quinoa, ground coriander, ground cumin, cayenne, salt, ground black pepper, baking powder and turmeric and process until the mixture has the texture of cornmeal. When you press it into a ball using your fingers, it should hold.
Remove the mixture to a bowl and mix in the onion.
Heat the oil to 350 degrees Fahrenheit. If you don't have an oil thermometer, heat the oil to a point where a piece of the falafel batter dropped into it immediately bubbles and rises to the top, but doesn't brown immediately.
Shape the mixture into balls about 1 ½ inches in diameter -- I get about 24 falafels with each batch. Flatten the balls slightly.
When the oil is hot, drop the falafel balls carefully into the oil, making sure to not to overcrowd the pan. You will need to do this in batches. Fry until the falafel are golden-brown. Remove to a paper-lined plate.
Serve hot stuffed into pita bread and lettuce and tahini. Or you can just eat them straight -- they're delicious either way.
Serving: 2falafel | Calories: 108kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 100mg | Fiber: 2g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 5.9mg | Calcium: 56mg | Iron: 1.5mg