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Crispy Vegan Falafel (Easy Homemade Recipe)

Easy Homemade Vegan Falafel Recipe
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These crispy vegan falafel balls are loaded with chickpeas, herbs, and spices. Pan-fried or baked to perfection, they’re great for wraps, salads, and bowls. Easy to prepare, meal-prep friendly, and full of fiber and protein.

Ingredients

Scale

1 ½ cups dried chickpeas (soaked overnight)

½ small onion, roughly chopped

4 cloves garlic

1 cup fresh parsley leaves

½ cup fresh cilantro leaves

1 tsp ground cumin

1 tsp ground coriander

½ tsp cayenne pepper (optional)

1 ½ tsp salt

½ tsp baking soda

2–3 tbsp flour or chickpea flour

Oil for frying or brushing (avocado, canola, or sunflower)

Instructions

  • Soak dried chickpeas in plenty of water overnight (or at least 12 hours). Drain well before use.

  • In a food processor, combine chickpeas, onion, garlic, herbs, and spices. Pulse until fine and crumbly but not pureed.

  • Transfer to a bowl and add baking soda and flour. Mix well until dough holds when squeezed.

  • Chill mixture for 30 minutes to firm up.

  • Form small balls or patties using a tablespoon scoop or your hands.

  • To fry: Heat oil in a skillet over medium-high. Fry falafel in batches for 2–3 minutes per side until golden brown.

  • To bake: Place falafel on a parchment-lined baking sheet. Brush lightly with oil and bake at 400°F for 20–25 minutes, flipping halfway through.

  • Serve warm with tahini sauce, hummus, or inside pita wraps.

Notes

  • Always soak chickpeas—do not use canned or cooked beans.

  • For extra crispiness, refrigerate the mixture before frying.

  • Adjust spices to your heat preference.

  • Baked falafel are slightly drier but still delicious with sauce.

Nutrition

Find it online: https://veganrecepies.com/vegan-falafel/