Recipe for Vegan Falafel That’s Crispy and Delicious

Falafel is a beloved Middle Eastern street food that has won hearts worldwide with its crispy exterior and flavorful, tender interior. Traditionally made with chickpeas, herbs, and spices, falafel is naturally vegan and packed with plant-based protein.

Whether you’re a seasoned vegan or simply looking to add a delicious, meat-free option to your meals, this vegan falafel recipe is a must-try. Perfect for a quick lunch, a hearty snack, or a party appetizer, these falafels are easy to make at home and sure to impress your friends and family.

In this recipe, we’ll walk you through the process of making falafel from scratch using simple ingredients and kitchen tools. You’ll learn tips to achieve the perfect texture and flavor, plus creative ways to serve your falafel.

Plus, if you enjoy exploring plant-based dishes, be sure to check out our Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals for more inspiration.

Why You’ll Love This Recipe

This vegan falafel recipe is incredibly versatile and easy to customize. It uses soaked, not canned, chickpeas to ensure the best texture and flavor.

The blend of fresh herbs and spices adds a vibrant taste that’s both authentic and fresh. Plus, it’s a healthy and nutritious option that is gluten-free if you skip the flour or substitute with chickpea flour.

Not only is this recipe budget-friendly and straightforward, but it also yields falafels that are crispy on the outside and fluffy on the inside. Whether you fry or bake them, these falafels will satisfy your cravings without any animal products or complicated ingredients.

Ingredients

• 1 cup dried chickpeas (soaked overnight)
• 1/2 large onion, roughly chopped
• 3 cloves garlic, minced
• 1 cup fresh parsley, packed
• 1 cup fresh cilantro, packed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon baking powder
• 3 tablespoons all-purpose flour (or chickpea flour for gluten-free)
• Salt and black pepper, to taste
• Vegetable oil for frying (about 2 cups)

Equipment

• Large bowl for soaking chickpeas
• Food processor or high-powered blender
• Measuring cups and spoons
• Mixing bowl
• Deep frying pan or skillet
• Slotted spoon or spider strainer
• Paper towels for draining
• Baking sheet (if baking)

Instructions

1. Soak the Chickpeas: Place the dried chickpeas in a large bowl and cover with plenty of cold water. Soak overnight for 12-24 hours until the chickpeas have doubled in size.
2. Drain and Prepare: Drain the soaked chickpeas well. Do not cook them; they need to remain raw for the right texture.
3. Process the Ingredients: In a food processor, combine the chickpeas, onion, garlic, parsley, and cilantro. Pulse until you have a coarse, grainy mixture. Be careful not to over-process into a paste.
4. Add Spices and Flour: Transfer the mixture to a bowl. Stir in the cumin, coriander, cayenne pepper (if using), baking powder, flour, salt, and pepper. Mix well to combine.
5. Test the Mixture: Take a small amount and form it into a ball. If it falls apart, add a little more flour and mix again. The mixture should hold together but not be too dense.
6. Shape the Falafel: Using your hands or a falafel scoop, form the mixture into balls or small patties, about 1.5 inches in diameter.
7. Fry the Falafel: Heat vegetable oil in a deep pan over medium heat until it reaches 350°F (175°C). Fry the falafel balls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per side.
8. Drain and Serve: Remove the falafel with a slotted spoon and drain on paper towels. Serve warm.
9. Alternative Baking Method: Preheat your oven to 375°F (190°C). Place falafel on a greased baking sheet and lightly brush or spray with oil. Bake for 25-30 minutes, flipping halfway, until golden and crispy.

Tips & Variations

For the crispiest falafel, frying is preferred, but baking is a healthier alternative that still yields great results.

Make sure your chickpeas are thoroughly dried after soaking to avoid a soggy mixture. You can add a pinch of chili flakes or smoked paprika for a smoky twist, or swap parsley for mint for a fresher flavor.

Want to try something different? Stuff your falafel with a bit of vegan cheese or sautéed mushrooms before frying for an exciting surprise.

Also, experiment with serving your falafel in pita bread with fresh vegetables and tahini sauce for a classic experience.

Nutrition Facts

Serving Suggestions

Falafel is incredibly versatile and pairs well with a variety of sides. Serve it in a warm pita stuffed with crunchy cucumber, tomatoes, pickled turnips, and a drizzle of tahini or vegan yogurt sauce.

You can also create a vibrant Peruvian Vegetable Salad alongside for a refreshing contrast.

For a low-carb option, serve falafel with a bed of mixed greens and a lemony dressing. Don’t forget to check out our Vegetable Alfredo Recipes for Creamy, Healthy Dinners for a creamy sauce that can double as a dip for your falafel.

Falafel also makes a great appetizer with dipping sauces like spicy harissa, garlic tahini, or even a sweet date chutney. For dessert after your meal, consider the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious to keep the plant-based theme going.

Conclusion

Making falafel at home is a rewarding experience that allows you to enjoy this classic Middle Eastern dish fresh and customized to your taste. With simple, wholesome ingredients and straightforward steps, you can whip up crispy, flavorful falafels anytime.

Whether you fry them for authentic crunch or bake for a healthier twist, these vegan falafels are perfect for any occasion—from casual lunches to festive gatherings.

By incorporating fresh herbs and balanced spices, this recipe offers a vibrant, nutritious alternative to store-bought versions. Plus, falafel is a fantastic gateway into exploring more vegan and vegetarian Middle Eastern dishes.

For more culinary adventures, explore our collection of Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals and expand your plant-based cooking repertoire.

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