Real Falafel Vegan
Experience the authentic flavors of the Middle East with this "Real Falafel Vegan" recipe, crafted entirely from simple, wholesome ingredients. Made with raw soaked chickpeas for a perfectly crispy texture, these golden bites are infused with aromatic cumin, fresh parsley, and cilantro for bold, herbaceous flavor in every bite. The traditional preparation method ensures a light, airy interior encased in a satisfyingly crunchy crust. Perfect as a protein-packed vegan main or snack, these falafels are easy to customize—serve them warm in pita bread with creamy tahini and crisp veggies, or atop a fresh salad for a vibrant, healthy meal. Ready in under an hour (excluding soaking time), this recipe is a delicious way to enjoy homemade, restaurant-quality falafel.
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Recipe Information
Ingredients
- 1 cup Dried chickpeas
- 1 medium Onion
- 3 pieces Garlic cloves
- 0.5 cup Fresh parsley
- 0.5 cup Fresh cilantro
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Baking powder
- 2 tablespoons All-purpose flour
- 2 cups Vegetable oil (for frying)
Instructions
Rinse the dried chickpeas and soak them in water for at least 12 hours or overnight. Ensure there is plenty of water as the chickpeas will expand.
Drain and rinse the soaked chickpeas. Do not cook them. The raw soaked chickpeas are key to the authentic texture of falafel.
In a food processor, add the soaked chickpeas, roughly chopped onion, garlic cloves, parsley, cilantro, ground cumin, ground coriander, and salt.
Pulse the mixture until it forms a coarse, crumbly texture. Stop blending before it becomes a paste; you should still see small bits of chickpeas. Scrape down the sides of the food processor as needed.
Add the baking powder and flour to the mixture, then pulse a few more times to combine. The flour helps bind the mixture together.
Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to allow it to firm up.
Using clean hands, shape the mixture into small balls or patties, about the size of a ping-pong ball. Wet your hands slightly to prevent sticking.
Heat the vegetable oil in a deep frying pan or pot over medium heat, aiming for a temperature of approximately 350°F (175°C). Test the oil by dropping a small piece of the mixture in; it should sizzle and float to the surface.
Fry the falafel in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side or until golden brown and crispy all around.
Remove the falafel from the oil with a slotted spoon and transfer to a plate lined with paper towels to drain any excess oil.
Serve the falafel warm, tucked into pita bread with tahini sauce, fresh vegetables, or over a salad.
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 576 mg | 25% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 7.1 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 585 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
