Chickpea Falafel Recipe Vegan: Easy & Delicious Guide

Falafel is a beloved Middle Eastern dish that has won hearts worldwide for its crispy texture and fragrant spices. If you’re looking for a vegan-friendly and protein-packed alternative to your usual meals, this chickpea falafel recipe is exactly what you need.

Made from simple ingredients like chickpeas, fresh herbs, and aromatic spices, these falafels are perfect for a quick lunch, dinner, or even a snack. They’re naturally gluten-free if you choose the right binders, and they pack a ton of flavor without compromising on nutrition.

Whether you’re a seasoned vegan or just exploring plant-based eating, this recipe is easy to follow and yields falafels that are crispy on the outside and tender on the inside. Plus, it’s versatile enough to be baked, pan-fried, or deep-fried depending on your preferences.

Let’s dive into why this recipe stands out and how you can master the art of falafel in your own kitchen!

Why You’ll Love This Recipe

First and foremost, this recipe uses soaked, not canned chickpeas to ensure the best texture—crispy and light without being mushy. The blend of fresh herbs like parsley and cilantro adds vibrant flavor and a fresh aroma that makes each bite irresistible.

It’s also incredibly versatile. You can bake these falafels for a healthier twist or fry them for that classic crunch.

The recipe is allergen-friendly and completely vegan, making it suitable for a wide range of dietary needs.

Finally, falafel is an excellent source of plant-based protein and fiber, helping you stay full and energized. If you love dishes with bold flavors and satisfying textures, this chickpea falafel will quickly become a staple in your cooking repertoire.

Ingredients

• 1 ½ cups dried chickpeas (soaked overnight, do not use canned)
• 1 small onion, roughly chopped
• 3 cloves garlic, minced
• ½ cup fresh parsley, packed
• ½ cup fresh cilantro, packed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional, for a bit of heat)
• 1 teaspoon baking powder
• 3 tablespoons chickpea flour (or all-purpose flour)
• Salt and pepper to taste
• Vegetable oil for frying

Equipment

• Food processor or high-powered blender
• Bowl for soaking chickpeas
• Measuring cups and spoons
• Baking sheet (if baking)
• Deep pan or skillet for frying
• Slotted spoon for removing falafel from oil
• Paper towels for draining excess oil
• Mixing bowl

Instructions

1. Soak the chickpeas: Place the dried chickpeas in a large bowl and cover with plenty of cold water. Allow them to soak overnight or for at least 12 hours. They will expand, so ensure the bowl is large enough.
2. Drain and rinse: After soaking, drain the chickpeas well and rinse under cold water.
3. Prepare the falafel mixture: In a food processor, combine the soaked chickpeas, chopped onion, garlic, fresh parsley, and cilantro. Pulse until the mixture is coarsely ground but not pureed. You want some texture.
4. Add spices and binders: Transfer the mixture to a bowl. Add the cumin, coriander, paprika, cayenne (if using), baking powder, chickpea flour, salt, and pepper. Mix well with your hands or a spoon until everything is combined. If the mixture feels too loose, add a little more chickpea flour.
5. Chill the mixture: Cover the bowl and refrigerate for at least 30 minutes. This step helps the falafel hold together better when cooking.
6. Shape the falafel: Using your hands or a falafel scoop, form the mixture into small balls or patties about the size of a walnut.
7. Cook the falafel: For frying, heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C). Fry falafel in batches until golden brown, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
8. Optional baking method: Preheat the oven to 400°F (200°C). Place falafel on a greased baking sheet, lightly brush with oil, and bake for 20-25 minutes, flipping halfway through until golden.
9. Serve warm: Enjoy your falafel fresh and crispy!

Tips & Variations

“For best results, never use canned chickpeas for falafel as they are too soft and result in a mushy texture.”

Feel free to experiment by adding a pinch of ground cinnamon or sumac for a unique flavor twist. You can also swap out parsley for mint to give a refreshing note.

If you prefer a gluten-free version, substitute chickpea flour with rice flour or almond flour.

To keep falafel crispy after baking, place them on a wire rack rather than directly on the baking sheet. For an oil-free option, try air frying at 375°F (190°C) for about 15-18 minutes, turning halfway through.

Nutrition Facts

Serving Suggestions

Falafel is extremely versatile. Serve it in a warm pita with fresh veggies like cucumber, tomato, and lettuce, then drizzle generously with tahini sauce or vegan yogurt sauce for a classic presentation.

You can also pile falafel on a salad bowl with mixed greens, olives, and pickled vegetables for a lighter meal. For a Mediterranean-inspired platter, pair falafel with hummus, tabbouleh, and pita chips.

For more creative plant-based recipes, check out our Thelma Sanders Squash Recipe or try a hearty option like the Bariatric Meatloaf Recipe. If you love pickled flavors, the Pickled Cherry Pepper Recipe is a fantastic accompaniment.

Conclusion

This chickpea falafel recipe is a wonderful way to explore vegan cooking with a dish that is flavorful, nutritious, and satisfying. With simple pantry ingredients and straightforward steps, you can create falafels that rival any restaurant’s.

Whether you choose to fry or bake, these falafels are sure to become a favorite for weekday dinners or weekend gatherings.

Experiment with different herbs and spices to make it your own, and enjoy a healthy meal that’s both budget-friendly and delicious. Happy cooking and don’t forget to share your falafel creations with friends and family!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chickpea Falafel Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A crispy and flavorful vegan falafel made from chickpeas and fresh herbs. Perfect as a snack or in a pita with veggies and tahini sauce.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup dried chickpeas (soaked overnight)”, “1/2 small onion, roughly chopped”, “3 cloves garlic”, “1/4 cup fresh parsley”, “1/4 cup fresh cilantro”, “1 teaspoon ground cumin”, “1 teaspoon ground coriander”, “1/2 teaspoon salt”, “1/4 teaspoon black pepper”, “1/2 teaspoon baking powder”, “2-3 tablespoons chickpea flour”, “Vegetable oil for frying”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Drain soaked chickpeas and pulse in a food processor until coarse.”}, {“@type”: “HowToStep”, “text”: “Add onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper; pulse until combined but not pureed.”}, {“@type”: “HowToStep”, “text”: “Mix in baking powder and chickpea flour to bind the mixture.”}, {“@type”: “HowToStep”, “text”: “Form mixture into small balls or patties.”}, {“@type”: “HowToStep”, “text”: “Heat oil in a pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Fry falafel until golden brown and crispy, about 3-4 minutes per side.”}, {“@type”: “HowToStep”, “text”: “Drain on paper towels and serve warm.”}], “nutrition”: {“calories”: “220”, “proteinContent”: “8g”, “fatContent”: “10g”, “carbohydrateContent”: “24g”}}