A versatile recipe, great for a quick lunch with salad or put in a wrap. For a more substantial meal roast some peppers and red onion and add rice
Vegan Falafel
Description
A versatile recipe, great for a quick lunch with salad or put in a wrap. For a more substantial meal roast some peppers and red onion and add rice
Ingredients
Instructions
-
Drain and rinse the chickpeas and put them in a food processor. Use an 'S' blade and pulse a couple of times
1. -
Add in the rest of the ingredients and blend until the mixture forms a soft paste-like consistency. You might have to stop a few times and scrape down the sides of the processor. If the mixture is too dry, add in a couple of tablespoons of water and blend again. You should be able to pick the mixture up and form a ball and it should stick together. This is meant to be a wet, soft mixture.
2. -
Using a tablespoon, spoon some of the mixture out and form it into a ball. If you want larger falafels, you can make them into a patty by pressing them down using the palm of your hand.
3. -
Add the oil or 1 cal to a frying pan. Use just enough oil to cover about half of the falafel.
4. -
Put the pan on a high heat and wait for the oil to heat up. Add a test falafel to see if it starts to sizzle, if it does the oil is hot enough. Reduce the heat to medium-high.
5. -
Put as many balls in the pan that will comfortably fit and fry for about 30 seconds to 1 minute on each side. The mix should make about 18-20 falafels
6.
Servings 18
- Amount Per Serving
- Calories 35kcal
- % Daily Value *
- Total Fat 1g2%
- Saturated Fat 1g5%
- Sodium 213mg9%
- Total Carbohydrate 5g2%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Note: Don't use chickpeas from a can. They should be drained and soaked as we're not cooking them. Tip: Add plenty of water when soaking the chickpeas as they will absorb quite a lot.
Nutritional Value is Per falafel
