A great lunchtime or dinner recipe that is delicious and tasty. It has a great tasty texture and doesn’t make you miss meat at all. So are you ready to learn how to make the best vegan falafel? Let’s get started!
I started out calling this a vegetarian recipe when in fact it is a vegan dish. It doesn’t contain any meat, poultry, or dairy product.
It is 100% plant-based so this is not only vegetarian falafel but actually vegan falafel.
You might think it takes a lot of effort to make falafel but let me assure you that is not the case.
Some overnight patients and a blender or kitchen machine are the main ingredients and doing all the hard work.
What is great about falafel is that has real texture. It is something you can bite in would call a meaty structure.
You can easily make tasty falafel with canned chickpeas but if you want more flavor and texture I recommend using dried chickpeas.
Take 1 cup/250 gram of dried chickpeas and put them in a bowl with cold water. Soak them overnight and you can use the chickpeas the next day.
The chickpeas will double in weight and size after they soak up all that water.
Want to see how to make the best vegan falafel from scratch? Watch the recipe video with step-by-step instructions so you can easily follow along.
Vegan Falafel Ingredients
To make this vegan recipe you need a number of ingredients. Put the following ingredients on your grocery shopping list:
- Chickpeas (dried or canned)
- Chili pepper
- Red shallot
- Cumin powder
- Coriander powder
- Fresh chives
- Vegetable oil
How To Make Falafel
If you use dried chickpeas put them in a bowl with water and leave them overnight else use two cans of chickpeas.
Drain the chickpeas, skin the chickpeas (chickpeas have translucent skin that you can remove), and put all of the ingredients in the blender at the same time.
So the chickpeas, onion, garlic, chili pepper, cumin powder, coriander powder, and some chives.
You can put in the whole chili pepper including the seeds because it will give your falafel a nice kick.
As you use a lot of chickpeas the heat of the chili pepper will be evenly distributed and not hot at all.
If you like you can add some additional fresh parsley and coriander. I do not like the taste of fresh coriander so I stick with the powder only.
Add salt to taste and blend away until you have a fine structure. Be careful to not over mix because you will end up hummus instead of the base of falafel.
Create about 16 patties and press them down slightly so they look like mini hamburgers.
Heat vegetable oil in a skillet or nonstick pan and put the falafel in the pan. Pan-fry the falafel and turn the patties regularly until dark golden brown.
The falafel is ready to serve. Now tell me doesn’t that look inviting?
Serve Falafel With
This vegan falafel is great to eat on its own but tastes even better when you serve it with:
- Flour tortillas – add some salad and then the falafel. You can put some garlic sauce on top or a smooth spicy roasted tomato salsa
- Pita bread – the original recipe for falafel is served with soft pita bread
- Soft flatbread – wrap falafel in soft flatbread and add some lettuce and cherry tomatoes
- Gyro bread – unleavened flatbread that is a little bit thicker than tortillas is a great bread to wrap your falafel in
Can You Make Falafel Ahead Of Time?
Yes, falafel is a great dish to make ahead and use when needed. It doesn’t contain any meat or dairy products it has a longer shelf life so perfect to make ahead.
How To Reheat Falafel?
Falafel is easy to reheat and you have a number of options to do so:
- Oven – you can reheat falafel in the oven. Preheat the oven to 325℉ and put the falafel on some parchment paper. Leave in the oven for 10 minutes or until hot
- Skillet – you can preheat a cast-iron skillet and add a little bit of oil. Heat the falafel in the skillet for about 5 minutes or until hot
- Fry – you can heat oil in a frying pan and add the falafel for about 1 minute or until hot
How To Store Falafel
If you have leftover falafel or made falafel ahead of time you have a number of options to store your falafel
- Refrigerator – you can keep the falafel in the refrigerator for a couple of days in an airtight container
- Freezer – store them in the freezer in an airtight container or freezer bag
Why Is My Falafel Falling Apart?
There can be a number of reasons why your falafel can be falling apart:
- Canned chickpeas – canned chickpeas have a different texture compared to dried chickpeas that soaked overnight. If you want to be certain your falafel does not fall apart use dried chickpeas and put them in water overnight
- Oil – you need enough oil in your skillet to pan-fry falafel. If you only put a little bit of oil in a skillet and add the falafel, the falafel will soak up the oil and the falafel will fall apart. Make certain at least half of the falafel is covered with oil when pan-frying
Have fun with this easy vegan falafel recipe!
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We are making the best vegan falafel. You might think it takes a lot of effort to make but it is not the case. Lets get started!
- 250 grams of dried chickpeas or two tins of canned chickpeas
- 1 chili pepper (whole including the seeds)
- 1 red shallot
- 1 onion
- 5 cloves of garlic
- 1½ tbsp parsley powder
- 1½ tbsp cumin powder
- 1½ tbsp coriander powder
- Fresh chives
- Sunflower oil
- Soak the dried chickpeas overnight. The chickpeas will double in size and weight.
- Drain the chickpeas and remove the skin. If you use canned chickpeas drain them.
- Put the chickpeas in a blender or kitchen machine.
- Add the whole chili pepper including seeds, red shallot, onion, garlic, parsley powder, cumin powder, coriander powder and salt.
- Blend the ingredients together and stir if necessary.
- Add the chives and blend some more. Be careful not to over blend.
- Make small patties with a spoon. This amount will be good for 16 to 20 falafel.
- Heat sunflower oil in medium to hot pan.
- Fry the falafel for a couple of minutes before turning them over and fry the other side until golden brown.
- Let the falafel drain on kitchen paper.
Shop This Recipe
Eat with soft flour tortillas and red saus. Store in the refrigerator for a couple of days or in the freezer.
Calories: 77; Fat: 2.3g; Carbs: 11.8g; Protein: 3.6g;