Falafel Vegan Recipe
These flavorful and crispy bites are a go-to in my kitchen, offering a simple, healthy, and satisfying plant-based option. Made from chickpeas, fresh herbs, and spices, this recipe is packed with protein and bold Middle Eastern flavors. Whether you fry, bake, or air-fry them, these falafels turn out perfectly crispy on the outside while staying tender on the inside.
Equipment
- 1 Food Processor
- 1 Mixing Bowl
Ingredients
- 1 Cup Dried Chickpeas Soaked Overnight And Drained
- 2 Cloves Of Garlic Minced
- 1/4 Cup Fresh Parsley Chopped
- 1/4 Cup Fresh Cilantro Chopped
- 1/4 Cup Scallions ( Green Onions ) Chopped
- 1 Tbsp Lemon Juice
- 1 Tsp Ground Cumin
- 1 Tsp Paprika
- 1/2 Tsp Cayenne Pepper
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
- 2 Tbsp All-Purpose Flour
- Baking Soda According To Your Preference
- 1/2 Cup Sesame Seeds
Instructions
- Soaked the chickpeas over 6-7hrs. and add 1 teaspoon baking soda in it. then take soaked chickpeas. Add them into another bowl. Wash and rinse the chickpea.
- Use the food processor/grinder add chickpeas with 1/4 cup chopped cilantro, 1/4 cup chopped fresh parsley, 2cloves of garlic, and 1/4 cup chopped scallions (green onions) into food processor.. grind the mixture well till 1minute. Then add 1/2 teaspoon salt,1 teaspoon ground cumin,1 teaspoon paprika,1/4 teaspoon black pepper, grind well until it make smooth mixture.
- Turn the mixture into bowl then add baking soda, all purpose flour and sesame seeds into the mixture.(Baking soda helps to make the mixture fluffy and Lighter)
- Cover the mixture with plastic sheet or cloth then put it into refrigerator for some time.
- Make the bolls of mixture with the help of scoop or by your hands. if you can't able to prepare the bolls you can make patties of it...
- For Bake falafel, preheat your oven to 375°F (190°C). Place the falafel balls on a baking sheet lined with parchment paper and bake for about 20-25 minutes, flipping them halfway through to ensure even golden browning..
Notes
1) you should soak dried chickpeas for at least 12 hours or overnight.
This helps them soften and blend well without becoming mushy. 2) refrigeration is necessary they makes it easier to shape and
prevents the falafel from falling apart during frying. 3) Add a small pinch of baking soda to the mixture just before frying.
This will make your falafel light and fluffy inside. 4) Don't over blend the mixture because Over-blending can make the
falafel too dense and smooth, resulting in a paste-like consistency. 5) Make sure you should used fresh ingredients to get desirable and
vibrant colours and flavours to falafel
This helps them soften and blend well without becoming mushy. 2) refrigeration is necessary they makes it easier to shape and
prevents the falafel from falling apart during frying. 3) Add a small pinch of baking soda to the mixture just before frying.
This will make your falafel light and fluffy inside. 4) Don't over blend the mixture because Over-blending can make the
falafel too dense and smooth, resulting in a paste-like consistency. 5) Make sure you should used fresh ingredients to get desirable and
vibrant colours and flavours to falafel