Easy Vegan Falafel ★★★★ 619 Reviews


Chickpea Falafels, coated with breadcrumbs and fried - crispy on the outside and soft on the inside!

Servings: 20 Falafels
Author: Chris Mosler @ thinlyspread

How make Easy Vegan Falafel


Ingredients

For the Falafels

100 g / 1 cup red onion, peeled and finely chopped
450 g / 3 cups cooked chickpeas (garbanzo beans)
2 tbsp fresh parsley, chopped (you can just grab handful of fresh parsley and bung it in to the food processor, I do!)
1-2 cloves garlic, or to taste (I like a lot of garlic, I know some people do not)
2 tsp paprika
1 tsp ground coriander
2 tsp ground cumin
1/2 - 1 tsp chilli powder to taste
salt and black pepper to taste

For the Coating

3 tbsp gram flour
3 tbsp plant milk of your choice
1 cup panko breadcrumbs

To Cook

Enough sunflower oil to eat halfway up your falafels - I can not give a quantity because it will depend on the size of your frying pan

To Serve

Sliced ​​tomatoes
Fresh salad leaves
Pitta bread (check it's vegan)
tahini thinned with a little plant milk so it will drizzle nicely

Instructions

Add all the falafel ingredients to a food processor and mix until you have a soft dough.

Take walnut sized pieces of dough and roll into balls, squash slightly to make little patties (they do not have to do this, they are perfectly happy as little balls but I think they fit into their pitta beds better as patties!)

Put the gram flour, milk and breadcrumbs into three separate bowls. Heat the oil in a large non stick frying pan. You will know the oil is hot enough when a breadcrumb dropped into it starts to sizzle and brown.


Roll each falafel in the flour, dip it into the milk and then coat it in breadcrumbs before popping it carefully into your bread and letting it sizzle away. Turn your falafels frequently until they are brown all over. 

Drain on a clean tea towel or kitchen paper. It is best to fry them in two or three batches to keep the oil nice and hot.

Toast your pittas, open them up, stuff them with salad leaves, hot falafels and tomato slices, drizzle on a little tahini (or willow of your choice - hot sauce is very good!) And dig in!
















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