The recipe makes about 18 – 20 falafels

Vegan falafel recipie

Vegan Falafel

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
Prep Time 15 mins
Cook Time 10 mins
Soaking time 12 hrs
Total Time 25 mins
Course Main Course, Snack
Cuisine Middle Eastern
Servings 18 falafels
Calories 35 kcal

Equipment

  • Food Processor

Ingredients
  

  • 200 g dried chickpeas soaked in water overnight – 12 hours.
  • 1 onion, diced
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 4 g fresh coriander
  • 4 cloves garlic, minced
  • ½ tsp baking powder
  • 1 lemon zest only
  • 15 mint leaves
  • 2 tbsp gluten-free flour
  • 1 ½ tsp sea salt
  • ½ tsp pepper
  • Olive oil or 1 cal for frying

Instructions
 

  • Drain and rinse the chickpeas and put them in a food processor. Use an 'S' blade and pulse a couple of times
  • 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.
  • 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.
  • Add the oil or 1 cal to a frying pan. Use just enough oil to cover about half of the falafel.
  • 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.
  • 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

Notes

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.

Nutrition

Per falafel
Calories 35Kcal | Fat 1g | Unaturatd Fat 1g | Sodium 213mg | Carbohydrates 5g | Fibre 2g | Sugar 1g | Protein 1g
Keyword falafel, vegan