This easy Vegan Falafel Recipe is the most delicious Falafel you’ll ever have. Crispy on the outside, fluffy on the inside and spiced with the wonderful flavors of cumin and coriander.
- 1 15-ounce (425 g) can chickpeas, rinsed, drained and patted dry.
- 1/3 cup (15 g) chopped fresh parsley.
- 4 cloves garlic, minced.
- 2 shallots, minced.
- 2 Tbsp (17 g) raw sesame seeds.
- 1 1/2 tsp cumin.
- 1/4 tsp each sea salt and black pepper.
- optional: Healthy pinch each cardamom and coriander.
- 3-4 Tbsp (24-31 g) all-purpose flour.
- 3-4 Tbsp (45 – 60 ml) grapeseed oil for cooking.
- optional: Panko breadcrumbs for coating (see instructions).
- 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).
- Add flour 1 Tbsp 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.
- 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.
- Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up. If you’re in a hurry you can skip this step but they will be a little more fragile when cooking.
- Once chilled, scoop out rounded Tablespoon amounts and gently form into 11-12 small discs.
- Optional: Sprinkle with panko bread crumbs and gently press to adhere – flip and repeat. This will produce a crispier crust but is optional.
- Heat a large skillet over medium heat and add enough oil to generously coat the pan – about 2 Tbsp. Swirl to coat.
- Once the oil is hot, add only as many falafels as will fit very comfortably in the pan at a time – about 5.
- Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel is browned – the deeper golden brown they are, the crispier they’ll be. They will also firm up more once slightly cooled.
- Serve warm with hummus.
- Best when fresh, though leftovers will keep in the refrigerator covered for several days. Freeze after that to keep fresh for up to 1 month.