Vegan Falafel

Vegan Falafel

Authentic tasting, vegan falafel balls.

Falafel is a staple in many vegan diets. It is so versatile and can be used as a protein for many different meals. This vegan falafel recipe will leave you wanting more. Try them with this home-made vegan tzatziki recipe.

I hope you enjoy!

Erica

Prep Time: 150 Minutes
Prep Time: 510 Minutes
Total time: 11 Hour

Ingredients

  • 3 ,15 ounce cans of chickpeas, drained
  • 1 onion, quartered
  • 1 potato, peeled and quartered
  • 4 cloves garlic, minced
  • 1/2 cup cilantro leaves, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups canola oil

Instructions

1. Place chickpeas, onion, and potato in the bowl of a food processor. Cover, and process until finely chopped. Leaving about 1 cup of the chickpea mixture in the food processor bowl, pour the rest into a mixing bowl. Add garlic, cilantro, coriander, cumin, salt, pepper, and cayenne pepper to the chickpea mixture in the food processor bowl; process on low to blend thoroughly. Return the reserved garbanzo bean mixture to the food processor bowl, and add the lemon juice, olive oil, and flour; process on low into a coarse meal. Cover, and refrigerate 2 hours.
2. Stir the baking soda into the chickpea mixture until evenly blended. Using damp hands, form the mixture into 1 1/2 inch diameter balls.
3. Pour canola oil into a pan 1 to 2 inches deep, and heat over medium-high heat. Cook the falafel balls, turning so all sides are evenly browned, about 5 minutes. Remove falafel from oil, and drain on paper towels. Repeat to cook remaining falafel balls.
Print

Download Our
Vegan Pantry Checklist

Have a question?

We will get back to you within 12 hours.

Prep Time: 150 Minutes
Prep Time: 510 Minutes
Total time: 11 Hour

Ingredients

  • 3 ,15 ounce cans of chickpeas, drained
  • 1 onion, quartered
  • 1 potato, peeled and quartered
  • 4 cloves garlic, minced
  • 1/2 cup cilantro leaves, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups canola oil

Instructions

1. Place chickpeas, onion, and potato in the bowl of a food processor. Cover, and process until finely chopped. Leaving about 1 cup of the chickpea mixture in the food processor bowl, pour the rest into a mixing bowl. Add garlic, cilantro, coriander, cumin, salt, pepper, and cayenne pepper to the chickpea mixture in the food processor bowl; process on low to blend thoroughly. Return the reserved garbanzo bean mixture to the food processor bowl, and add the lemon juice, olive oil, and flour; process on low into a coarse meal. Cover, and refrigerate 2 hours.
2. Stir the baking soda into the chickpea mixture until evenly blended. Using damp hands, form the mixture into 1 1/2 inch diameter balls.
3. Pour canola oil into a pan 1 to 2 inches deep, and heat over medium-high heat. Cook the falafel balls, turning so all sides are evenly browned, about 5 minutes. Remove falafel from oil, and drain on paper towels. Repeat to cook remaining falafel balls.
Print

Post a Comment