Easy Vegan Falafel (Freezer-Friendly!) 4.

77 from 213 votes

Easy, 10-ingredient vegan falafel made with canned chickpeas to save time, and packed with flavor from parsley, cumin, and garlic. A
simple, flavorful approach to restaurant-quality falafel!

Author Minimalist Baker

PREP TIME COOK TIME TOTAL TIME

2 hours 10 minutes 2 hours 10 minutes

Servings 12 (falafel)
Course Entree
Cuisine Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

FALAFEL

1 425-g can chickpeas (rinsed, drained and patted dry)

15 g chopped fresh parsley (or sub cilantro)
4 cloves garlic, minced
2 medium shallots (minced // 2 shallots yield ~ 3/4 cup or 65 g // or sub white onion)
17 g raw sesame seeds (or sub finely chopped nuts, such as pecans)
1 1/2 tsp cumin (plus more to taste)
1/4 tsp each sea salt and black pepper (plus more to taste)
1 healthy pinch each cardamom and coriander (optional)
24-31 g all-purpose flour (or sub oat flour or gluten-free blend with varied results)
45-60 ml avocado oil for cooking (or sub any neutral oil with a high smoke point)
Panko bread crumbs for coating (optional // see instructions // gluten-free as needed)

FOR SERVING
Garlic Dill Sauce (for serving // found within the Mediterranean Baked Sweet Potato Recipe)

Instructions

1. Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper (and coriander and cardamom if using) to a food processor or blender and mix/pulse
to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste (see photo).
2. Add flour 1 Tbsp (~8 g) at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands - I
used 4 Tbsp (amount as original recipe is written // adjust if altering batch size).
3. Taste and adjust seasonings as needed. I added a bit more salt, pepper, and a dash of cardamom and coriander. You want the flavor to be pretty bold, so
don’t be shy.
4. Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up. If you’re in a hurry you can chill in the freezer for 45 minutes or skip this step -
but they will be a little more fragile when cooking.
5. Once chilled, scoop out rounded Tablespoon amounts (~30 g in weight // I used this scoop) and gently form into 11-12 small discs (amount as original recipe
is written // adjust if altering batch size).
6. OPTIONAL: Sprinkle on panko bread crumbs and gently press to adhere - flip and repeat. This will produce a crispier falafel, but it's optional.
7. Heat a large skillet over medium heat and add enough oil to generously coat the pan - about 2 Tbsp (30 ml). Swirl to coat.
8. NOTE: If not cooking all of the falafel right away, FREEZE uncooked falafel between layers of parchment paper and store in a container in the freezer up to 1
month. Then just thaw and cook as instructed!
9. Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time - about 5-7.
10. Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned - the deeper golden brown they are,
the crispier they'll be. They will also firm up more once slightly cooled.
11. OPTIONAL: For even crispier falafel, bake in a 400 degree F (204 C) oven for 5-10 minutes after pan frying (either on a baking sheet or your skillet if it's oven-
safe)!
12. Serve warm with garlic-dill sauce or hummus, inside a pita or naan, and with desired toppings or atop a bed of greens.
13. Best when fresh, though leftovers will keep in the refrigerator covered for 4-5 days. Freeze after that to keep fresh for up to 1 month. From thawed, reheat in
a 350 degree F (176 C) oven for 15 minutes or until hot.

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