Bean Falafel Recipe Vegan: Easy, Healthy, and Delicious

There’s something truly magical about biting into a warm, crispy falafel—especially when it’s homemade and packed with flavor. If you’re searching for a satisfying, plant-based meal that’s both nutritious and easy to make, this vegan bean falafel recipe is about to become your new favorite.

Traditional falafel is most commonly made with chickpeas, but today we’re putting a twist on the classic by using a blend of beans. This not only boosts the protein and fiber content but also creates a moist, tender interior with a perfectly crisp crust.

Whether you’re a seasoned vegan, a flexitarian, or simply curious about plant-based cooking, this recipe delivers bold Middle Eastern flavors without the need for eggs or dairy. Serve these falafels in a pita, on a salad, or as a protein-packed snack.

Plus, you can easily bake or fry them to suit your preference. Let’s dive into the details and bring the taste of the Mediterranean into your kitchen!

Why You’ll Love This Recipe

• 100% Vegan: No eggs, dairy, or animal products—just pure, wholesome ingredients.
• High-Protein & Filling: The combination of beans and herbs creates a hearty meal that satisfies hunger.
• Customizable: Use your favorite beans, herbs, and spices to create your signature falafel.
• Easy to Make: Minimal prep, simple equipment, and step-by-step instructions make it accessible for cooks of all levels.
• Versatile: Enjoy them baked or fried, stuffed in pitas, tossed on salads, or on their own as a snack.
• Meal Prep Friendly: Make a big batch and freeze for quick meals throughout the week.
• Allergy-Friendly: Naturally gluten-free if you use certified gluten-free oats or flour.

Ingredients

Equipment

• Food processor – Essential for blending the mixture evenly.
• Baking sheet – If you plan to bake the falafel.
• Non-stick skillet or frying pan – For frying option.
• Parchment paper – Keeps baked falafel from sticking.
• Mixing bowl – For forming the mixture (optional if your food processor is large enough).
• Measuring cups and spoons – For accuracy.
• Spatula – To flip falafels or transfer them.
• Ice cream scoop or spoon – For shaping falafel balls or patties.
• Paper towels – If frying, to drain excess oil.

Instructions

1. Prepare the ingredients:

   Drain and rinse the chickpeas and black beans thoroughly. Pat them dry using a paper towel to remove excess moisture.

   Roughly chop the onion, garlic, and herbs.

2. Blend the mixture:

   In your food processor, add the chickpeas, black beans, onion, garlic, parsley, cilantro, cumin, coriander, salt, baking powder, cayenne, and lemon juice. Pulse until the mixture is well combined but still slightly coarse.

   Don’t over-process; you want some texture, not a paste.

3. Add the binder:

   Add the oats or chickpea flour to the mixture. Pulse again until just combined.

   The mixture should hold together when pressed—if it’s too wet, add a bit more oats or flour. If too dry, add a splash of lemon juice or water.

4. Chill the mixture:

   Transfer the falafel mixture to a bowl. Cover and refrigerate for at least 30 minutes.

   This step makes forming and cooking the falafel easier.

5. Shape the falafel:

   Using your hands or a scoop, form the chilled mixture into balls or small patties, about the size of a golf ball. Place them on a plate or tray.

6. Cook the falafel (choose your method):
   • To Bake:

     Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and brush or spray with olive oil.

     Arrange falafel with space between each and lightly brush tops with oil. Bake for 20-25 minutes, flipping halfway, until golden and crisp.

   • To Fry:

     Heat 1-2 tablespoons olive oil in a non-stick skillet over medium heat. Add falafel in batches, frying 3-4 minutes per side until deeply golden.

     Drain on paper towels.

   • To Air Fry:

     Preheat air fryer to 375°F (190°C). Spray falafel lightly with oil and cook for 12-15 minutes, turning once, until crispy.

7. Serve:

   Enjoy your falafel hot, stuffed in pita bread, on salads, or as a snack with your favorite dips.

Tips & Variations

• “Dry beans work best for classic falafel, but canned beans make this recipe accessible and quick!”

• Mix up the beans: Try pinto beans, cannellini beans, or lentils for different flavors and nutrition.
• Spice it up: Add smoked paprika, za’atar, or chili flakes for a unique twist.
• Herb swap: Use dill, mint, or basil for a different herbal note.
• Add veggies: Grated carrot, zucchini, or spinach can be mixed in for added nutrition and color.
• Make mini falafel for appetizers or larger patties for burgers.
• Freeze for later: Shape and freeze uncooked falafel on a tray, then transfer to a bag for easy future meals.
• Try a gluten-free version by using certified gluten-free oats or flour.
• Pair with homemade tahini sauce, vegan tzatziki, or your favorite hummus.
• Check out our Half Runner Beans Recipe for another creative bean-based meal!

Nutrition Facts

Note: Nutrition varies based on bean choice, cooking method, and serving size.

Serving Suggestions

• Classic pita wrap: Load falafel into warm pita bread with lettuce, tomatoes, cucumber, and a drizzle of vegan tahini or garlic sauce.
• Falafel salad bowl: Serve over greens, cherry tomatoes, olives, and red onion, topped with your favorite dressing.
• Grain bowl: Pair with quinoa, brown rice, or couscous and plenty of fresh herbs.
• Party platter: Arrange falafel with hummus, baba ganoush, pickles, and warm flatbread for a delicious mezze spread.
• Slider style: Make mini falafel patties and serve on small buns with vegan yogurt sauce—perfect for gatherings.
• For more vegan inspiration, try our Kodiak Banana Muffins Recipe for a sweet, protein-rich breakfast or snack!
• If you love homemade bread to go with your falafel, don’t miss our Green Chile Cheese Bread Recipe—it’s easily made vegan!

Conclusion

This vegan bean falafel recipe is a shining example of how plant-based eating can be both delicious and satisfying. By combining pantry staples like beans, herbs, and spices, you get a meal that’s not only budget-friendly but also packed with nutrition and bold flavors.

Whether you bake, fry, or air fry your falafel, you’ll delight in the crispy outside and tender inside every single time.

Don’t be afraid to get creative—switch up the beans, try new herbs, or add your favorite spices. Serve these falafels at your next family dinner, meal prep for the week, or share them at a party.

They’re sure to win over vegans and omnivores alike!

And if you’re in the mood for more global flavors or plant-based treats, explore recipes like our Go Macro Bar Recipe for healthy snacks, or finish your meal with something sweet like Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe (easily adapted vegan).

Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Bean Falafel”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “These crispy vegan bean falafels are packed with flavor and perfect for wraps or salads. Easy to make and a delicious plant-based protein option.”, “prepTime”: “PT20M”, “cookTime”: “PT20M”, “totalTime”: “PT40M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 1/2 cups cooked chickpeas, drained and rinsed”, “1 cup cooked white beans (e.g. cannellini or navy beans), drained and rinsed”, “1 small onion, roughly chopped”, “3 cloves garlic, minced”, “1/4 cup fresh parsley leaves”, “2 tablespoons fresh cilantro leaves”, “1 teaspoon ground cumin”, “1 teaspoon ground coriander”, “1/2 teaspoon salt”, “1/4 teaspoon black pepper”, “1/4 teaspoon cayenne pepper (optional)”, “3 tablespoons all-purpose flour”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 400\u00b0F (200\u00b0C) and line a baking sheet with parchment paper.”}, {“@type”: “HowToStep”, “text”: “Add chickpeas, white beans, onion, garlic, parsley, and cilantro to a food processor.”}, {“@type”: “HowToStep”, “text”: “Pulse until mixture is well combined but still slightly chunky.”}, {“@type”: “HowToStep”, “text”: “Add cumin, coriander, salt, pepper, cayenne, and flour. Pulse again until just combined.”}, {“@type”: “HowToStep”, “text”: “Shape mixture into 12 small balls or patties and place on baking sheet.”}, {“@type”: “HowToStep”, “text”: “Lightly brush or spray with oil if desired.”}, {“@type”: “HowToStep”, “text”: “Bake for 20 minutes, flipping halfway through, until golden and firm.”}, {“@type”: “HowToStep”, “text”: “Serve warm in pita, wraps, or on salads.”}], “nutrition”: {“calories”: “210”, “proteinContent”: “9g”, “fatContent”: “3g”, “carbohydrateContent”: “36g”}}