Easy Vegan Falafel; made in under 30 minutes! Falafel are incredibly flavorful Mediterranean patties made with chickpeas, fresh parsley and plenty of garlic. The difference here is that traditional falafel are deep fried, while these are either baked or pan fried, you choose!
These falafel are super easy to make: You basically just need a food processor. I suppose you could mash the chickpeas by hand, chop the parsley and garlic, and make do without one, but this recipe will be much easier with one! If you don’t have one yet, maybe ask for one for Christmas? 🙂 I use mine ALL THE TIME. Especially for these Date Sweetened No Bake Chocolate Bites, and this Instant Pot Garlic Hummus.
So, first you just add all the ingredients (minus the flour) to your food processor, and pulse until combined, but not so much that it becomes a mushy paste. Then, add in the flour and pulse again until you have a non-sticky dough to work with.
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Now, you have a choice. You can either:
- Bake, or
- Pan Fry
I have done both, but went for pan frying here. I like the extra crispiness they get on the outside when pan frying, but they are pretty darn good baked as well. If you don’t have a quality non-stick frying pan, you will probably need a little spray of oil to prevent the falafel from sticking. To avoid oil completely, just bake ’em. Both options are delicious.
Flip the falafel and cook some more:
Serve on whole wheat pita/naan with fresh tomatoes, sliced cucumbers, lettuce, hummus and Non-dairy Tzatziki Sauce (recipe coming soon!). You can also make a Falafel bowl by serving over a bed of brown rice or farro, with all the same ingredients. Or make a Falafel salad!
Easy Vegan Falafel will freeze well, so save some for an emergency meal!
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksplantbased on Instagram. Enjoy!
Inspired by Minimalist Baker.
Easy Vegan Falafel recipe that goes great in a pita with tomatoes, cucumbers, hummus, lettuce and Vegan Tzatziki sauce.
- 2 15-oz canned chickpeas, drained and rinsed OR 3 cups cooked
- 3/4 cup fresh parsely
- 8 cloves garlic, peeled
- 4 tablespoons raw cashews
- 1 tablespoon cumin
- 1/2 teaspoon salt
- 6 tablespoons all purpose flour*
- 4-6 pita bread, naan or flatbread
- cucumber slices, tomato slices, lettuce, vegan tzatziki sauce, hummus, optional, for serving
Add chickpeas, parsley, garlic, cashews, cumin and salt to a food processor. Pulse, scraping down the sides as needed, until the mixture is combined. You don't want to over-process and get a paste.
Now, add in the flour of your choice and pulse again until combined. You should have a dough at this point that you can shape into balls without it sticking to your hands.
Scoop out about 2 tablespoons at a time and shape into a ball, then slightly flatten into a disc. Repeat until all the dough is used; you will have about 16-20 discs.
To bake: Line a baking sheet with parchment paper or a silicone mat and pre-heat the oven to 350 degrees. Add the falafel discs and bake for 15 minutes, then flip and bake 10 minutes more.
To pan fry: Heat a large, non-stick skillet to medium heat. Add the falafel discs and cook for 3-4 minutes. Flip, and cook for 3-4 minutes more. Remove and serve. If your pan is known to stick, you may spray a little oil on it before cooking.
Serve in whole wheat pita bread or naan with fresh tomatoes, sliced cucumbers, lettuce, hummus and vegan tzatziki sauce.
-May use gluten-free flour in place of the all purpose flour with varied results.
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