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+ servings
Plated falafel with tahini sauce

crispy vegan falafel

Falafel are a great protein rich snack made from chickpeas and parsley.
5 from 2 votes
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Side Dish, Snack
Cuisine Mediterranean, Middle East
Servings 20 pieces
Calories 86 kcal

Equipment

  • Blender or food processor

Ingredients
 
 

  • 400 g chickpeas dry
  • 50 g parsley fresh, chopped
  • 1 onion medium sized
  • 3 garlic cloves minced or pressed
  • 50 g chickpea flour
  • 1 tsp salt
  • 2 tsp cumin
  • 1 tsp coriander
  • sunflower oil for frying

Instructions
 

Preparation

  • Get those 400g of chickpeas in some water and bring it to a quick boil. When reaching a good boiling temperature, turn off the stove and let the chickpeas rest in the hot water for one hour. Rinse them afterwards and let them air dry a bit.
  • Chop the parsley, peel the garlic and add all ingredients to the blender. Blend at medium to high speed until you are happy with the mass. It doesnt really matter if you blend a chunky mass or a fine even cream. I personally prefer some variety in my bite, so I usually try not to blend things too long.
    The result should be somewhat crumbly, but sticky when pressed together.

The no oil baking way

  • This variant can be considered the most healthy. Preheat the oven to 210°C / 410°F.
  • When baking, you should make sure the falafel don't get too big, so that they get properly cooked on the inside. Take some mass and shape round nuggets, a little smaller than a table tennis ball. In this method you might come up wth 30 instead of 20 falafel.
  • Distribute them on a baking tray and bake them for approximately 20-25 minutes or until they turn brown.

The deep fry way

  • This one gives you the best crisp all around. Restaurant style. This time, shape table tennis ball sized croquets. After shaping, let them rest for 10 minutes. The surface will dry out a bit and you can pat them once more. Like this, they will soak up less oil during the frying.
  • Heat some high smoke point oil like sunflower or grape seed oil in a small pot. You can test the heat with a wooden toothpick: if little bubbles come up, the temperature is high enough.
  • Fry the falafel for 3-5 minutes, or until golden brown.

The pan fry way

  • This way is a bit more oil sparing than deep frying. A good compromise that also allows shaping falafel burgers. Go for the same size as before, or double up.
  • After shaping the balls, make sure to press the dough into a disk, not thicker than 3-4 cm. Let them dry and pat them again, in order to keep more oil out during the frying.
  • Heat up the oil in a pan to medium high heat and start frying. One side should need around 2-3 minutes each.

Nutrients per serving

Nutrition Facts
crispy vegan falafel
Amount per Serving
Calories
86
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
125
mg
5
%
Potassium
 
221
mg
6
%
Carbohydrates
 
14
g
5
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
5
g
10
%
Vitamin A
 
228
IU
5
%
Vitamin C
 
5
mg
6
%
Calcium
 
29
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword falafel, Finger-Food, Vegan
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