Falafels
Indulge in the goodness of our Vegan and Gluten-Free Falafels—a savory delight that caters to your taste buds and dietary preferences! Crafted with a blend of chickpeas, onions, garlic, parsley, and a medley of spices like cumin, coriander, and cayenne pepper, these falafels are a protein-packed powerhouse. Ideal for pairing with a refreshing tabouleh salad or stuffing into pita pockets, they make for a wholesome and satisfying meal. Elevate your culinary experience with these flavorful, plant-based bites.
Chickpeas: You will need to use dried chickpeas and soak them overnight in water with some baking powder. Do not use canned chickpeas as they are already cooked and the consistency of your falafels will be wrong!
Onions and garlic: Yellow onions are best for this recipe. You can adjust the amount of garlic to your liking.
Herbs: The herbs you add will make the difference in terms of taste. Parsley and coriander are must-have. Dill is optional.
Spices: This recipe calls for cumin, coriander, and cayenne pepper. You can adjust the amount to your liking.
Frying Oil: Sunflower oil is a great option to use!
Falafels recipe
Servings
4
Preparation time
10 min
Cooking
time
20 min
total time
30 min
Ingredients
- 2 cup of uncooked chickpeas
- 1 tablespoon of baking powder
- 1 small yellow onion
- 3 garlic cloves
- 1 handful of fresh parsley
- 1 handful of fresh cilantro
- 1 teaspoon of cumin powder
- 1 teaspoon of cayenne pepper
- 1 teaspoon of corander powder
- Salt and pepper
- Frying Oil
Instructions
24 hours before – soak the chickpeas in water with baking powder. This will soften them.
In a mixer, add the soaked chickpeas, yellow onion, garlic, herbs and spices. Blend until a smooth paste is obtained. Roll your paste into 16-18 balls.
Optional: Let the falafels sit in the fridge for about 1 hour.
In a pan, heat the frying oil (Caution: Hot oil can lead to severe burns). Place the falafels in the oil and cook until golden brown on both sides. Once cooked, place on paper kitchen towels to absorb the extra oil.
Once cool enough, enjoy with a tabouleh salad or in pita pockets with hummus.
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