Vegan Falafel Recipe
A banging vegan falafel recipe using raw soaked chickpeas, red onion and a mix of spices, oh and it’s gluten free 🙂
Servings Prep Time
420 falafels 45minutes
Cook Time Passive Time
3-5minutes 50 minutes
Servings Prep Time
420 falafels 45minutes
Cook Time Passive Time
3-5minutes 50 minutes
Ingredients
Instructions
  1. Ensure you have soaked chickpeas for at least 12 hours, combine all ingredients in a food processor (chopped red onion, soaked chickpeas, to drain first fresh coriander and parsley and spices), all except water and gram flour (to be added bit by bit).
  2. Blitz until there are small chunks of falafel, but not too much, add water and gram flour slowly and accordingly, adjusting each quantity to get your desired texture.
  3. Once mixture is ideal you should see the falafel mix as chunky and not smooth, place into fridge for a minimum of 30 minutes, to further solidify prior to frying.
  4. Heat oil in a deep fryer and in the meantime, shape your falafels. For this you can use an actual falafel scoop, which are cheap online, but as I and many other didn’t have access, a tbsp measuring spoon did the trick just fine. Shape the falafels and ensure they’re somewhat solid in their shape.
  5. Gently submerge falafels in the deep fryer and fry for 2 minutes. Check how they’re doing, and if they’re not yet browned, place in deep fryer for a further 2-3 minutes – Fry until golden brown.
  6. You can now enjoy your vegan falafels, serve ’em up with tahini sauce, hummus, a salad buddy or in a wrap – Possibilities are endless!
Recipe Notes

With soaked chickpeas, ensure you add at least 3x the amount of chickpeas, as they double in size and absorb lots of it.

Don’t skip the refrigeration phase, it’s very necessary.

If your falafels aren’t holding together adjust you water/gram flour quantities to get the desired result.